Shun Premier Santoku Knife

The hammered tsuchime finish creates small air pockets between the blade and the food. This helps reduce friction and prevents ingredients from sticking to the side of the knife as you slice.

The Santoku is typically shorter and lighter, making it more agile for precise tasks. While a chef's knife is designed for a rocking motion, this Santoku features a flatter profile that is ideal for efficient, downward chopping.

Yes, Pakkawood is a high-quality composite material made of layers of hardwood and resin. It is highly resistant to moisture and heat, making it much more durable and stable than traditional natural wood handles.

Because this is a high-performance steel, you should hand wash and dry it immediately after use to prevent corrosion. It is also recommended to use a honing steel regularly to maintain the edge, and only use a whetstone for sharpening.

No, you should avoid using this knife on bone, frozen items, or extremely hard surfaces like glass or granite. The blade is crafted for precision slicing and dicing, and using it on hard materials can cause the fine edge to chip.

NSF certification indicates that the knife meets rigorous standards for public health protection and sanitation. While often required in professional kitchens, it serves as a guarantee for home cooks that the materials are food-safe and the construction is designed to prevent bacteria buildup.