5½" Santoku, Shun Premier
5½” Santoku [Vegetable Knife]
A BEAUTIFUL, COMPACT CHOICE FOR MEDIUM-SIZED TASKS
Professional or home cook, every cook is an individual. Every cook has certain tools that really work for him or her, becoming favorites. 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 5½-inch 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, chopping shallots, cutting butter or chocolate … all are perfect jobs for the Shun Premier 5½-inch Santoku. If you have smaller hands or simply prefer a lighter knife, this one is sure to become one of your favorite kitchen go-to knives.
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.