Shun Sora Santoku

The Santoku is shorter and lighter than a traditional chef's knife, making it more maneuverable for precise tasks like mincing herbs or slicing vegetables. Its flatter blade profile is specifically designed for an up-and-down chopping motion rather than the rocking motion typical of Western chef's knives.

Those small indentations, often called grantons, create tiny air pockets between the blade and the food. This significantly reduces friction and prevents starchy or wet ingredients from sticking to the side of the knife while you cut.

This construction fuses a high-performance VG10 steel edge—which holds a very sharp, durable edge—with a corrosion-resistant stainless steel upper. It gives you the cutting power of premium Japanese steel while keeping the knife easier to maintain and resistant to rust.

Yes, the handle is made from a textured PP/TPE polymer blend designed specifically for kitchen environments. It provides a secure, non-slip grip even when your hands are wet, and it is highly resistant to the wear and tear of daily cooking.

Because this knife is sharpened to a precise 16-degree angle, it is best maintained using a whetstone or a pull-through sharpener specifically designed for Asian-style knives. Avoid using standard pull-through sharpeners meant for Western knives, as they will likely be set to a wider angle and won't effectively sharpen the blade.