Santoku knife Kai Shun Classic 18 cm stainless steel

The Kai Shun Classic Santoku knife with an 18 cm stainless steel blade is a professional-grade kitchen tool designed for precision cutting. It belongs to the Shun series, a damask-steel family known for 32-layer construction with a VG-MAX steel core. The blade's hardness and corrosion resistance deliver long-lasting edge retention, while the convex grind and manual honing provide exceptional sharpness and reliable performance for general kitchen work.

Advantages

The 18 cm Santoku features a 32-layer stainless damask construction with a VG-MAX core (approximately 61±1 HRC), giving the blade superior sharpness and corrosion resistance. The convex cut and hand-honed edge allow precise slicing, dicing and mincing. The knife's balanced weight and ergonomic handle enable comfortable, fatigue-reducing work. Each blade displays a unique damask pattern due to the layered steel, combining functional performance with refined appearance.

Suitable for

• Slicing fruits and vegetables
• Dicing onions, peppers and herbs
• Mincing garlic and ginger
• Everyday kitchen prep for home cooks and professional chefs

Key specifications

• Brand: Kai
• Series: Shun Classic
• Blade length: 18 cm
• Blade material: 32-layer stainless damask with VG-MAX core
• Hardness: ~61±1 HRC (VG-MAX core)
• Model/MPN: KAI DM718
• EAN: 4901601589481
• Made in Japan

How to use

Hold the Santoku by the ergonomic handle and use a rocking or straight-up-and-down cutting motion depending on the ingredient and desired result. Use the full length of the blade for smooth slices and the tip for precision work. Apply even, controlled pressure; the sharp, hand-honed edge will do the cutting. Keep the blade away from hard surfaces such as ceramic or glass cutting boards to preserve the edge.

Recommendations

Hand wash with mild detergent and dry immediately to protect the damask steel. Regularly hone the edge with a ceramic rod and use a professional whetstone when necessary to restore the factory-sharp bevel. Store the knife in a block, sheath or on a magnetic strip to avoid damage to the edge and for safe handling.