Shun Classic Santoku Kitchen Knife

A Santoku is typically shorter, lighter, and flatter than a traditional Chef's knife. It is designed specifically for efficient, precise slicing and chopping, making it an excellent all-purpose tool for vegetables and proteins.

The small indentations, or 'granton' edge, create tiny air pockets between the blade and the food. This significantly reduces friction and prevents sticky ingredients like potatoes or cucumbers from clinging to the knife while you slice.

While the D-shape is traditionally designed to fit the palm of a right-handed grip, many left-handed cooks find it comfortable due to the ergonomic, rounded design of the Pakkawood. However, if you prefer a perfectly symmetrical handle, you may want to hold one in person first.

To maintain the razor-sharp edge, use a honing steel regularly to realign the blade. When it eventually needs sharpening, use a whetstone or a professional sharpening service, as the high-quality steel requires careful handling compared to softer stainless steel knives.

No, you should always hand wash this knife. The high heat, harsh detergents, and abrasive environment of a dishwasher can damage the Pakkawood handle and dull the precision edge of the Damascus steel.