Shun Premier Santoku Knife

The hammered tsuchime finish creates small air pockets between the blade and the food. This reduces drag and prevents ingredients from sticking to the side of the knife while you chop.

At 5.5 inches, this Santoku is more compact and agile than a traditional 8-inch chef's knife. It is ideal for smaller cutting boards, precise vegetable prep, and users who prefer a lighter, more maneuverable tool.

PakkaWood is a composite of wood veneers and resin, making it highly water-resistant and durable. While it is more resilient than natural wood, you should still hand wash and dry the knife immediately to maintain the handle's finish and integrity.

Because this knife features a precise 16-degree double-bevel edge and high-hardness VG-MAX steel, pull-through sharpeners are not recommended. We suggest using a whetstone or a professional sharpening service to maintain the blade's specific geometry and sharpness.

No. The VG-MAX steel is hardened to 60-61 on the Rockwell scale, which allows for a razor-sharp edge but makes the blade brittle. It should be used for slicing, dicing, and chopping vegetables, fruits, and boneless meats only.

Full tang construction means the steel extends through the entire length of the handle. This provides superior balance, stability, and durability, ensuring the knife feels solid and secure in your hand during use.