Shun Kazahana Santoku

A Santoku is typically shorter and flatter than a traditional chef's knife, making it highly maneuverable for precise chopping, dicing, and mincing. While it can handle rocking motions, its design is specifically optimized for forward push cuts and efficient vegetable prep.

AUS10A is a high-carbon stainless steel known for its excellent balance of hardness and corrosion resistance. It holds a very sharp edge well while remaining durable enough to withstand the rigors of daily meal preparation.

Yes, the satin finish is more than just aesthetic; it helps reduce friction and prevents food from sticking to the side of the blade as you cut. This allows for smoother, more efficient slicing, especially with starchy vegetables like potatoes.

Yes, Pakkawood is a composite material made of wood veneers and resin, making it significantly more moisture-resistant and durable than traditional wood. It provides a secure, comfortable grip that won't easily warp or crack in a humid kitchen environment.

To maintain the razor-sharp 16-degree edge, we recommend using a whetstone or a high-quality honing steel designed for Japanese-style blades. Avoid using pull-through sharpeners, which can be too aggressive and may damage the fine edge geometry.

No, you should always hand wash and dry this knife immediately after use. The high heat and harsh detergents in a dishwasher can dull the blade and damage the Pakkawood handle over time.