PRODUCT DETAILS
The Shun Classic Santoku Knife combines traditional Japanese craftsmanship with advanced blade technology for exceptional cutting performance. The 18 cm blade features a VG-MAX steel core with a hardness of 61 (±1) HRC, clad in 32 layers of Damascus steel for outstanding sharpness, durability, and flexibility. Its double-sided edge allows precise slicing, dicing, and chopping, making it ideal for everyday kitchen preparation.
The slim black pakkawood handle is designed in the traditional Japanese chestnut shape, offering a secure and comfortable grip. Reinforced with high-quality resins, the handle is moisture-resistant and highly durable, while the integrated tang provides excellent balance and stability during use.
Specifications
• Type: Santoku Knife
• Series: Shun Classic
• Article No.: DM-0702
• Blade Length: 18 cm
• Handle Length: 12.5 cm
• Blade Edge: Double-sided
• Blade Material: VG-MAX core with 32 layers Damascus steel
• Handle Material: Black Pakkawood
• Weight: 206 g
• EAN: 4901601556612
• Category: Premium Series
Care Instructions
Cleaning
• Wash by hand with mild detergent after each use and dry immediately with a soft cloth.
• Rinse acidic food residues promptly to protect the blade surface.
• Do not place the knife in the dishwasher.
• Always wipe the blade away from the cutting edge for safety.
Sharpening & Care
• Avoid leaving wooden handles submerged in water for extended periods.
• Occasionally apply neutral vegetable or camellia oil to maintain the handle.
• Professional resharpening is recommended periodically to maintain optimum sharpness.
• Sharpening steels are not suitable due to the blade’s high hardness; use whetstones or specialized sharpening systems instead.
Storage
• Store the knife separately to prevent blade contact with other metal objects.
• Best stored in a knife block, wooden drawer insert, magnetic wooden rack, or with a blade guard.
Safety Instructions
Handle the knife carefully and always use it with full attention. Carry the knife with the blade pointing downward and away from the body. Use only suitable cutting surfaces and keep knives safely stored when not in use. Never attempt to catch a falling knife, and inspect regularly for any signs of damage.