Shun Kazahana Santoku Knife

AUS10A is a high-carbon stainless steel known for its excellent edge retention and hardness. It offers a great balance between sharpness and corrosion resistance, making it durable enough for daily kitchen use.

The Santoku features a shorter, flatter blade with a rounded tip, which is designed for efficient slicing, dicing, and mincing. Its geometry is particularly well-suited for a straight-down chopping motion rather than the rocking motion typical of a chef's knife.

Yes, Pakkawood is a composite material made of wood veneers and resin, which makes it highly resistant to moisture and heat. It provides the aesthetic of natural wood with the durability required for a kitchen environment.

The satin finish is more than just aesthetic; it helps reduce friction and prevents food from sticking to the side of the blade while you cut. This makes it easier to maintain a smooth, consistent rhythm during prep work.

To keep the edge razor-sharp, you should hone the blade regularly with a honing steel and use a whetstone or a professional sharpening service when it eventually dulls. Avoid using glass or stone cutting boards, as these can damage the fine edge.

No, this knife should be hand-washed and dried immediately after use. Dishwashers can damage the handle material and dull the blade edge prematurely due to high heat and harsh detergents.