A knife crafted to balance precision with versatility.
The Shun Kagerou Santoku 18cm embodies the fusion of Japanese blade-making heritage and KAI’s advanced Composite Blade Technology. Designed as an all-purpose kitchen knife, the Santoku excels at slicing, dicing, and chopping vegetables, fish, and meat with effortless control, making it a versatile choice for both everyday and professional cooking.
Its striking two-tone blade finish reflects the shimmering heat haze that inspires the Kagerou name. A mirror-polished upper section transitions seamlessly into intricate Damascus layering, creating a functional yet captivating design. Forged from dual-core VG2 and VG10 steels and clad in 70 layers, the blade offers enduring sharpness, exceptional edge retention, and smooth food release.
The ergonomically designed grey-marbled PakkaWood handle provides both balance and comfort, while its resin treatment enhances durability and moisture resistance. Combined with a seamless bolster and forged end cap, this Santoku ensures stability and control for a wide range of cutting tasks. Handcrafted in Japan and beautifully presented in a gift box, the Kagerou Santoku is as elegant as it is practical.
Features:
- Traditional Japanese Santoku, ideal for slicing, dicing, and chopping
- Dual-core construction: VG2 and VG10 steel with 70-layer Damascus cladding
- Striking two-tone blade design with mirror-polished finish and Damascus patterning
- Hand-sharpened 16° double-bevel edge for precision and sharpness
- Blade length: 18cm
- Hardness rating: 61 HRC for superior edge retention
- Grey-marbled PakkaWood handle with resin treatment for durability and comfort
- Seamless bolster and forged end cap for balance and control
- Supplied in a premium gift box
- Handcrafted in Japan
A knife that unites performance and artistry, bringing precision and style to every cut.
| Material: |
Stainless Steel
|
| Size: |
18cm
|
Care and Use for Shun Kagerou Knives
- Always wash knives by hand with mild detergent and warm water. Avoid the dishwasher, which can damage the blade and handle.
- Dry immediately. Wipe dry with a soft cloth to prevent water spots or corrosion.
- Use wooden, bamboo, or plastic cutting boards. Avoid glass, stone, or metal surfaces to preserve the edge.
- Store in a knife block, magnetic strip, or protective sheath to avoid damage to the blade and ensure safety.
- Maintain the 16° double-bevel edge using a whetstone. Honing with a ceramic rod can be done between sharpenings.
- Use knives only for their intended purpose—cutting food. Avoid twisting, prying, or using the blade on frozen foods, bones, or hard surfaces.
- The PakkaWood handle is durable and moisture-resistant, but prolonged soaking should be avoided.
By following these guidelines, your Shun Kagerou knives will maintain exceptional sharpness, performance, and beauty for years to come.
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