Kai Shun Classic Santoku 180mm (7.1")
The Kai Shun Classic Santoku 180 mm is a heavy-duty, wide Japanese knife designed for chefs and home cooks who prefer substantial, Western-style blades with the benefits of high-hardness Japanese steel. Its weight and robust construction make it ideal for tackling large quantities of vegetables, and it can effortlessly replace a Chinese cleaver or even a Nakiri. Perfect for chopping, slicing, and cutting larger vegetables like cabbage, Chinese cabbage, pumpkins, and bok choy, this knife is built for precision under heavy use.
The D-shaped handle is designed for right-handed users and provides a stable pinch grip, ensuring optimal balance between handle and blade for comfortable and safe use, even during extended kitchen tasks.
BLADE SHAPE:
Like a classic Santoku, the blade allows versatile chopping, slicing, and fine mincing of herbs—but with a wider, heavier, and more robust design. The distal-tapered spine provides exceptional control and stability, while the long, sturdy surface ensures clean, effortless cuts even on larger or tougher ingredients.
Special attention has been given to the choil, spine, and heel tip—all are smoothly rounded to prevent hand fatigue and reduce the risk of accidental nicks during handling. This thoughtful design makes extended prep work safer and more comfortable.
STEEL & LAMINATION:
The core of the blade is crafted from VG-MAX steel, hardened to 61 (±1) HRC for outstanding sharpness, strength, and edge retention. It is clad in 32 layers of softer stainless steel (16 per side) using the traditional san-mai technique, providing flexibility, protection for the hard core, and a distinctive wavy Damascus pattern. This combination of strength, durability, and beauty makes the knife both functional and visually striking.
HANDLE:
The slim, elegant handle is made of durable pakkawood in a traditional Japanese chestnut (D-shape) design, slightly offset to the right for optimal control and comfort for right-handed users. A small ridge on the handle provides stability and a secure pinch grip, while the integrated tang ensures excellent balance. The addition of resin improves moisture resistance and longevity, making it suitable for long-term use in busy kitchens.
SMITHY:
KAI has been producing high-quality cutlery for over 115 years, combining traditional Japanese blacksmithing with modern innovations. Each knife is crafted to provide precision, durability, and elegance, embodying the finest standards of Japanese culinary tools.
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Kai Shun Classic Santoku 180mm (7.1")
The Kai Shun Classic Santoku 180 mm is a heavy-duty, wide Japanese knife designed for chefs and home cooks who prefer substantial, Western-style blades with the benefits of high-hardness Japanese steel. Its weight and robust construction make it ideal for tackling large quantities of vegetables, and it can effortlessly replace a Chinese cleaver or even a Nakiri. Perfect for chopping, slicing, and cutting larger vegetables like cabbage, Chinese cabbage, pumpkins, and bok choy, this knife is built for precision under heavy use.
The D-shaped handle is designed for right-handed users and provides a stable pinch grip, ensuring optimal balance between handle and blade for comfortable and safe use, even during extended kitchen tasks.
BLADE SHAPE:
Like a classic Santoku, the blade allows versatile chopping, slicing, and fine mincing of herbs—but with a wider, heavier, and more robust design. The distal-tapered spine provides exceptional control and stability, while the long, sturdy surface ensures clean, effortless cuts even on larger or tougher ingredients.
Special attention has been given to the choil, spine, and heel tip—all are smoothly rounded to prevent hand fatigue and reduce the risk of accidental nicks during handling. This thoughtful design makes extended prep work safer and more comfortable.
STEEL & LAMINATION:
The core of the blade is crafted from VG-MAX steel, hardened to 61 (±1) HRC for outstanding sharpness, strength, and edge retention. It is clad in 32 layers of softer stainless steel (16 per side) using the traditional san-mai technique, providing flexibility, protection for the hard core, and a distinctive wavy Damascus pattern. This combination of strength, durability, and beauty makes the knife both functional and visually striking.
HANDLE:
The slim, elegant handle is made of durable pakkawood in a traditional Japanese chestnut (D-shape) design, slightly offset to the right for optimal control and comfort for right-handed users. A small ridge on the handle provides stability and a secure pinch grip, while the integrated tang ensures excellent balance. The addition of resin improves moisture resistance and longevity, making it suitable for long-term use in busy kitchens.
SMITHY:
KAI has been producing high-quality cutlery for over 115 years, combining traditional Japanese blacksmithing with modern innovations. Each knife is crafted to provide precision, durability, and elegance, embodying the finest standards of Japanese culinary tools.
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Description
The Kai Shun Classic Santoku 180 mm is a heavy-duty, wide Japanese knife designed for chefs and home cooks who prefer substantial, Western-style blades with the benefits of high-hardness Japanese steel. Its weight and robust construction make it ideal for tackling large quantities of vegetables, and it can effortlessly replace a Chinese cleaver or even a Nakiri. Perfect for chopping, slicing, and cutting larger vegetables like cabbage, Chinese cabbage, pumpkins, and bok choy, this knife is built for precision under heavy use.
The D-shaped handle is designed for right-handed users and provides a stable pinch grip, ensuring optimal balance between handle and blade for comfortable and safe use, even during extended kitchen tasks.
BLADE SHAPE:
Like a classic Santoku, the blade allows versatile chopping, slicing, and fine mincing of herbs—but with a wider, heavier, and more robust design. The distal-tapered spine provides exceptional control and stability, while the long, sturdy surface ensures clean, effortless cuts even on larger or tougher ingredients.
Special attention has been given to the choil, spine, and heel tip—all are smoothly rounded to prevent hand fatigue and reduce the risk of accidental nicks during handling. This thoughtful design makes extended prep work safer and more comfortable.
STEEL & LAMINATION:
The core of the blade is crafted from VG-MAX steel, hardened to 61 (±1) HRC for outstanding sharpness, strength, and edge retention. It is clad in 32 layers of softer stainless steel (16 per side) using the traditional san-mai technique, providing flexibility, protection for the hard core, and a distinctive wavy Damascus pattern. This combination of strength, durability, and beauty makes the knife both functional and visually striking.
HANDLE:
The slim, elegant handle is made of durable pakkawood in a traditional Japanese chestnut (D-shape) design, slightly offset to the right for optimal control and comfort for right-handed users. A small ridge on the handle provides stability and a secure pinch grip, while the integrated tang ensures excellent balance. The addition of resin improves moisture resistance and longevity, making it suitable for long-term use in busy kitchens.
SMITHY:
KAI has been producing high-quality cutlery for over 115 years, combining traditional Japanese blacksmithing with modern innovations. Each knife is crafted to provide precision, durability, and elegance, embodying the finest standards of Japanese culinary tools.
