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Shun Kaji Hollow-Ground Santoku Knife

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Detail
Summary
From our premium Kaji line by Shun, this santoku is handcrafted in Japan and blends new technology with centuries-old traditions of handcraftsmanship. A versatile knife for chopping and slicing, the santoku combines the benefits of a cleaver and a chef's knife. Hollow-ground indentations on its blade reduce friction and minimize sticking.
- 65-layer blade features a premium SG-2 powdered steel cutting core clad in 64 layers of forged nickel/stainless steel Damascus.
- Inspired by centuries-old samurai sword–making techniques, the blade's construction creates a supersharp cutting edge.
- Wide, pointed blade is hollow ground with indentations that minimize sticking.
- Handle is made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control.
- This NSF-certified knife meets the high-level safety standards for professional kitchens.
- Handcrafted in Japan.
- A Williams Sonoma exclusive.
Dimensions & More Info
- 5 1/2" Santoku: 5 1/2" blade, 5 1/2" handle; 6.5 oz.
- 7" Santoku: 7" blade, 5 1/2" handle; 8.2 oz.
- Handcrafted in Japan.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Hand-wash with warm water and mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year.
- Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Hand-wash with warm water and mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year.
- Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
Customer Reviews

Ma*****oo

Reliable knife by an honest company!

This knife is very sharp. I've used it for a few years now. And the company actually honors their warranty!

Is****le

Worth it!!

It took a while to get it, a few months, but it was worth the wait!! Love it!

Ec****ne

The only knife I use. Almost.

I have a drawerful of knives, mostly Henckel of varying sizes that I’ve owned for 50 years or more. Then About 6 years ago I bought myself the Shun Kaji and right away it became my go to knife. I almost never use any of my many other knives. My husband and I are vegans and we do a LOT of slicing of vegetables. It does a superlative job and I couldn’t be without this wonderful knife.

T***s

Dream team knives

Art and engineering together turns out a beautiful knife. When the family gathers to help cook up a family meal they get really excited to be able to use these knives. If you want to get the kids truly interested in cooking, purchase some good equipment with quality knives at the top of the list. Just let only the older more experienced kids use though. These are sharp to be sure and sharpen well when needed.

82*****uge

A fallen star

I am a critic by profession -- classical music, theater, wine. And I'm the kitchen sous-chef and knife wielder. I have a fairly large collection of Japanese cutlery, to which the Kaji 5-inch santoku was a splendid addition -- for about a year. Until it suddenly became haggle-toothed. Quite suddenly, the knife developed small, almost regular, notches along the front quarter of the blade. A complete product failure. I also own the larger Kaji nakiri, a great knife, and the Kaji 5-inch kiritsuke, which I use daily -- as I did the santoku, now out of service. I must admit that I now watch my two remaining Kajis for blade disintegration. Beautifully fashioned knives, but this puzzling failure was unacceptable.

Ch*****tt

Cuts like a dream

My 7" Shun Kaji Santoku cuts like a dream. The balance is flawless. I use it for prep work when I'd prefer a straighter edge than my Chef's Knife but more length than my Nakiri. Razor sharp, on a paper test it slid through the entire sheet with a perfectly clean line and zero effort. I have a carving knife, but I honestly prefer this Santoku now, it carves: roasts, tenderloin, steaks, and full turkeys with absolute ease and clean slices. You can use this to cut a steak or chicken into razor thin slices for sandwiches, ramen, etc. I highly recommend this knife.

K***om

My New Veggie Knife

I was looking for a knife with the Japanese edge, much thinner than my Wusthof Classic knives, to prep vegetables. From reading reviews, these thin blades are more brittle, so I decided to buy an SG2 alloy rather than VG steel for added durability. I looked at Miyabi Birchwood and Artisan knives as well as some other Shun knives. It came down to balance, weight and the feel in my hand. I was surprised to find that the Kaji line was the clear winner. The ease of cutting veggies is such a welcome change. The swirl pattern adds to nothing sticking to the blade. I will need to hone it weekly and on occasion use a whetstone, but it is worth it. From reading other reviews, I took their advice and brought some ginger root to slice in addition to the carrots or celery provided in the store. I lucked out in that the sales person was very knowledgeable about knives!

P***rL

Love this knife!

It just can't get any better! I have several of these knifes and they are the best!

PS****on

Love the Hollow-Ground

These knives are sharp and hold an edge better than most. The hollow-ground will release most moist foods much easier than a flat ground knife. I now have three (different sizes) and they are my "Go to" knives for all my cooking. Not sure what I would do without them!

d**z

GREAT GIFT!

This was purchased as a gift. If you want to score points with those around you that do all the cooking, this is the gift to give!

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