{"product_id":"kai-shun-classic-santoku-knife-14cm","title":"Kai Shun Classic Santoku Knife 14cm","description":"\u003cp\u003eThe Kai Shun Classic 14cm santoku knife is a Japanese-made kitchen knife built around a VG-MAX high-carbon steel core, clad in layered Damascus steel. The santoku format — shorter and lighter than a traditional chef's knife — makes it well suited to the quick, controlled cuts required during detailed prep work: fine vegetable work, portioning fish, and handling boneless meat. The blade geometry reduces drag as it passes through ingredients, which contributes to both cleaner cuts and less resistance across a long prep session.\u003c\/p\u003e\n\n\u003cp\u003eIn professional use, this knife earns its place as a precision prep tool rather than a workhorse for heavy-duty butchery or rough chopping. The edge holds well under consistent use and responds reliably to regular honing, though like all high-hardness Japanese knives it rewards careful technique — side-loading or twisting the blade against hard bones or frozen product is best avoided. Chefs who look after their edges will find the sharpness retention genuinely practical across a busy service week.\u003c\/p\u003e\n\n\u003cp\u003eThe practical advantages this knife offers in a kitchen setting include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eReduced drag through ingredients for cleaner, more consistent cuts\u003c\/li\u003e\n\u003cli\u003eHigh edge retention that holds up across extended prep periods\u003c\/li\u003e\n\u003cli\u003eComfortable D-shaped pakkawood handle with moisture-resistant resin finish\u003c\/li\u003e\n\u003cli\u003eFull tang construction supporting balance and control during fine work\u003c\/li\u003e\n\u003cli\u003eCompact 14cm blade that suits close, detailed knife work at the board\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis knife requires no special installation, but it does call for appropriate care. It should be hand-washed and dried promptly — dishwasher use risks damaging both the Damascus cladding and the handle material. Regular honing on a smooth ceramic or leather strop, and occasional professional sharpening on appropriate Japanese water stones, will maintain the edge correctly. Standard European pull-through sharpeners are not suitable for this blade.\u003c\/p\u003e\n\n\u003cp\u003eThe Shun Classic 14cm santoku is well suited to chefs who want a precise, lightweight knife for detailed prep and are comfortable maintaining a high-hardness Japanese blade. Those working primarily with harder vegetables, heavy proteins, or high-volume rough prep may find a longer or more robust blade a better fit for that work. It performs best as part of a broader knife kit rather than as a sole all-purpose option.\u003c\/p\u003e\n\n\u003cp\u003eIf you're putting together a knife set for your kitchen and want to talk through which blades suit which tasks, we're happy to help you choose sensibly.\u003c\/p\u003e","brand":"Kai","offers":[{"title":"Default Title","offer_id":58198417604990,"sku":"JN435","price":123.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/jn435_npi26-2.jpg?v=1791819988","url":"https:\/\/www.advantage-catering-equipment.co.uk\/products\/kai-shun-classic-santoku-knife-14cm","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}