Kai Shun Classic Santoku Knife 18cm

Name: Kai Shun Classic Santoku Knife 18cm
Brand: Kai
SKU: C390
Price: 168.0 GBP
Availability: InStock

Age-restricted product. You must be 18 or over to buy this item. After you place your order you will be asked to verify your age with photo ID, and your order will be held until you do. Orders not verified within 7 days are cancelled.

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The Kai Shun Classic Santoku is a Japanese-style chef's knife designed for precision prep work. The santoku profile — shorter and wider than a Western chef's knife — suits slicing, dicing, and chopping tasks where control and clean cuts matter. It is a knife built to a high standard of fit and finish, and it shows in day-to-day use.

In a professional kitchen environment, this knife performs best in the hands of a chef who values a lighter, more agile blade for vegetable and protein prep. The D-shaped handle is designed to sit naturally in the hand and reduce fatigue during extended prep sessions, which matters when a brigade is working through covers at pace. The blade holds an edge well, meaning less time at the stone between services compared to softer-steel alternatives.

A few points worth considering before buying:

Japanese high-carbon blades at this hardness require more careful maintenance — a ceramic or fine whetstone rather than a standard steel honing rod
The blade is not suited to tasks that put lateral stress on the edge, such as splitting bones or cutting through hard rind
This is a hand-wash only knife — dishwasher use will damage both the blade and handle over time

This knife is well suited to chefs who already have experience with Japanese-style blades, or those moving up from a mid-range knife and wanting something that will last. For kitchens looking to equip a full brigade, or for those needing a longer blade for high-volume butchery prep, there are heavier-duty options in the range worth considering.

If you're unsure whether the santoku profile is the right choice for your prep style, we're happy to talk it through.

Frequently asked questions

Is the Shun Classic Santoku suitable for everyday professional kitchen use?

Yes, though it rewards careful handling. It performs well in daily prep environments but requires hand-washing and proper sharpening with a ceramic or fine whetstone rather than a standard honing steel. Chefs who look after their knives will get many years of reliable use from it.

How does the santoku blade compare to a standard Western chef's knife?

The santoku is shorter and has a flatter cutting edge than a typical Western chef's knife, which suits a chopping or push-cut technique rather than a rocking motion. It excels at vegetable and protein prep but is not the right choice for tasks requiring a long sweeping cut or any bone work.

What sharpening equipment does a knife at this hardness level require?

At this level of blade hardness, a ceramic honing rod or a fine-grit whetstone is the appropriate tool — a standard European honing steel can damage the edge. If your team isn't familiar with sharpening Japanese-style blades, it's worth investing in the right sharpening kit at the same time.

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