Kai Shun Nagare Santoku (18cm, Damascus Steel)

What makes the Damascus steel construction special?

The 72-layer Damascus steel combines flexible VG2 steel with ultra-hard VG10 steel in a dual-core design. This creates a blade that maintains exceptional sharpness whilst resisting chipping. The layering process creates the distinctive radiating pattern whilst providing superior cutting performance compared to single-steel blades. The VG2 core offers flexibility and toughness, whilst the VG10 provides extreme hardness for edge retention.

How should I care for this knife properly?

Hand wash only with warm soapy water and dry immediately after use. Never put it in the dishwasher as this can damage the blade and handle. Store on a magnetic knife holder or in a knife block to protect the edge. Regular sharpening with whetstones maintains optimal performance. Avoid cutting bones or frozen foods as this can chip the hard steel edge.

What is the difference between Santoku and Chef's knife?

The Santoku blade is shorter and wider than a traditional Chef's knife, making it more manoeuvrable for precise work. The Santoku excels at the three virtues: slicing, dicing and chopping, particularly with vegetables. The blade geometry allows for both rocking cuts and push cuts, whilst the wider blade provides better knuckle clearance. Many find the Santoku more comfortable for detailed preparation work.

Is this knife suitable for professional kitchen use?

Yes, the full tang construction, 61 HRC hardness and premium materials make it suitable for professional environments. The ergonomic handle reduces fatigue during extended use, whilst the Damascus steel maintains its edge through heavy daily use. Many professional chefs prefer Japanese knives for their superior sharpness and precision cutting ability.

How long does the blade stay sharp?

The VG10 steel core maintains sharpness significantly longer than conventional steel knives. With proper use and care, the blade can maintain its factory sharpness for months of regular home use. Professional kitchens may require more frequent maintenance due to heavy usage. Regular honing helps maintain the edge between sharpenings.

What cutting tasks is this knife best suited for?

The Santoku excels at vegetable preparation, including fine julienne cuts, brunoise and paper-thin slices. It handles meat portioning, fish filleting and herb chopping with precision. The blade geometry makes it particularly effective for push cuts and rocking motions. Avoid using it on bones, frozen foods, or as a cleaver to prevent damage.

Why is the handle made from Pakkawood?

Pakkawood is impregnated wood veneer that provides durability whilst maintaining the traditional feel of wood. It resists moisture and bacteria better than natural wood whilst offering excellent grip even when wet. The grey-black mottled finish complements the Damascus steel aesthetically whilst providing long-lasting performance in kitchen environments.

What does the German Design Award recognition mean?

The German Design Award Special Mention 2017 recognises exceptional innovative power and sophisticated aesthetics in product design. This award validates the knife's combination of functional excellence and visual appeal. The recognition comes from design experts who evaluate products based on innovation, functionality and aesthetic quality, confirming this knife's status as both a working tool and design object.