Shun Classic Santoku Knife

The Granton edge features small, scalloped indentations along the blade. These create tiny air pockets between the steel and your food, which significantly reduces friction and prevents ingredients like potatoes or cucumbers from sticking to the knife while you slice.

The D-shaped handle is specifically contoured to fit the palm of a right-handed user. While left-handed cooks can certainly use the knife, the handle's ergonomic ridge may feel less natural or comfortable compared to a symmetrical handle design.

VG-10 is a high-carbon stainless steel known for its ability to hold a very sharp edge for a long time. Because it is harder than standard kitchen steel, it is best maintained with a honing steel or a whetstone to keep the edge aligned and sharp.

No, this knife should always be hand-washed and dried immediately. The high-heat environment and harsh detergents of a dishwasher can damage the PakkaWood handle and dull the precision-ground edge of the blade.

NSF certification indicates that the knife meets rigorous standards for safety, quality, and durability required in professional food service environments. For a home cook, this serves as a guarantee that the materials are food-safe and the construction is built to withstand heavy, daily use.

The Santoku has a flatter blade profile and a shorter length, which makes it ideal for precise chopping and mincing rather than the rocking motion typically used with a curved Chef's knife. Its lighter weight and balanced feel make it a great choice for cooks who prefer a more agile tool.