KAI Pro Santoku Knife

Santoku translates to 'three virtues,' referring to the knife's versatility in slicing, dicing, and mincing. It is designed as an all-purpose tool that excels at prep work, particularly with vegetables and proteins.

Yes, the hammered finish creates small air pockets between the blade and the food. This reduces surface tension, helping ingredients like potatoes or cucumbers fall away from the blade rather than sticking to it.

No, this knife is not dishwasher safe. To maintain the integrity of the 16-degree edge and the handle material, you should hand wash it with mild soap and dry it immediately after use.

AUS6M is a high-carbon Japanese stainless steel known for its excellent balance of edge retention and corrosion resistance. It is easy to maintain and sharpen, making it a reliable choice for both busy professional kitchens and home cooks.

Full-tang construction means the metal of the blade 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 while you work.

No, this Santoku is designed for precision slicing, dicing, and mincing. You should avoid using it on bones, frozen foods, or extremely hard surfaces, as these can chip or damage the fine 16-degree edge.