Shun Premier Santoku Knife – 14cm

All cooks have certain tools that really work for them. That’s one of the reasons Shun makes so many different types of kitchen knives; so you can always find the ones that work best for you.

The Shun Premier 14cm Santoku is a case in point. Smaller than our full-sized santoku, this one is an in-between size and weight that make it perfect for most medium-sized kitchen tasks. Slicing baby carrots, dicing shallots, cutting butter or chocolate – all are perfect jobs for the Shun Premier 14cm Santoku. If you have smaller hands or simply prefer a compact knife, this one is sure to become one of your favourite kitchen go-to knives.

Features:

• Cutting Edge: Hand-sharpened 16 degree double-bevel blade
• Steel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding
• Hardness: 60 HRC
• Blade Length: 14cm
• Handle: Contoured, ambidextrous walnut coloured PakkaWood
• Origin: Handcrafted in Japan

From the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced ‘shoon’ and rhymes with ‘moon’) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.

Use and Care:

Cutting Surface.
The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.

Cleaning.
As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.

Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.

Storage.
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

Sharpening.
In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.