7" Santoku, Shun Premier
7″ Santoku [Vegetable Knife]
AN ASIAN-STYLE DO-IT-ALL KNIFE
The Shun Premier 7-inch Santoku is a beautiful, Asian-inspired chef’s knife. “Santoku” means “three virtues.” Depending on who you ask, this relates either to the three types of food with which it works exceptionally well, vegetables, poultry, and fish or to the three types of cuts at which it excels: slicing, dicing, and chopping. In truth, a Santoku is a knife of many talents. Some cooks prefer a Santoku to a chef’s knife. Your choice depends on how the knife feels in your hand and how it works for you. We think you’ll find that the Shun Premier 7-inch Santoku works beautifully and fits your hand like a glove. The slight belly curve enables the cook to rock the blade slightly and makes this Santoku as easy to use as a chef’s knife. It is especially well suited to a down-and-forward cutting motion (push cut) and many cooks swear by their Santoku for top performance.
TSUCHIME—LIKE RIPPLES IN A POOL
The beautiful Shun Premier line calls to mind the hand-forged knives of ancient Japan. While each knife still takes at least 100 handcrafted steps to complete, the materials Shun uses are among the most advanced in the industry This Tsuchime series features a VG10 steel core with “suminigashi” layered steel cladding. All knives are hammered by hand using a technique known as “Tsuchime”. This beautiful finish reduces resistance when cutting, preventing food from sticking to the blade. The ultra-thin blade edges retain a lasting and razor-sharp edge for precision on the cutting board. Each blade has a cutting core of Shun’s proprietary VG-MAX “super steel” to take and hold a precision edge. The layered Damascus cladding supports the core and provides additional stain resistance. Near the edge of the blade, where the steels meet, an undulating line is formed—similar to the hamon formed when samurai swords are tempered using a traditional clay-baking technique. The hammered Tsuchime finish acts like a series of hollow-ground cavities to reduce drag. The handles nestle comfortably in the hand, while the embossed end cap adds balance and beauty.
AT THE PEAK OF PERFECTION
In Japan, “shun” (pronounced shoon) is the word used to describe local, seasonal food at the very peak of its flavor and freshness. Shun is a time—the exact moment—when a fruit has reached its perfect ripeness, when a vegetable is at its very best, when meat is at its most flavorful. Home cooks and professional chefs alike celebrate shun in their kitchens, eagerly awaiting each season’s bounty and serving every ingredient in its proper time. Kai named their fine cutlery Shun to honor this tradition of seasonal, mindful eating and as a mark of their dedication to making kitchen cutlery that is always at the peak of its perfection, too.
So now you know; just say, “Shoon” (rhymes with “moon”) for kitchen cutlery that’s designed to help keep your freshest ingredients at their very best.