I should start by saying this is not a true santoku. The reason I say this is because the edge has a considerable rocker to it (curve), unlike the traditional and much flater santoku blade. In fact, the rocker is much closer to the shape of a regular chef's knife. The good news is that this means people accustomed to western chef's knives can jump right into this knife. The bad news? If you're used to a flater santoku this knife will not chop as much (since less of the blade is in play) and it's a little harder to use this blade to scoop the things you've just cut. If you like to rock-and-chop, this knife will do it better than any other santoku. If you like to drop-chop, then this knife isn't going to get quite as long a chop. I like both, so I'm quite happy the knife can perform both jobs.
As advertised, this knife comes with one of the sharpest factory edges you could ever ask for. So far the edge holds up extremely well, a few stroke on the steel and knife edge remains razor sharp.
The knife comes in a nice presentation box, which although pretty, does not present a good way to carry the knife. If you plan on using this outside your house, buy a blade guard or a carrying case. Also, if you're buying a knife this nice, let me recommend that you get a hardwood edge-grain cutting board (or plastic, for you germaphobes). Don't cut on glass or tile, and any other such silly new-tech board. If you're going to pay big bucks for an nice knife, do what it takes to keep it nice.
About actual use: The knife is extremely well-balanced, although I find that the location of the balance take a little getting used to. If you use a standard chef's pinch grip, you will find there are actually two places you could grip the knife. The first place is where the handle curves into the blade. If you look at the picture, you will see this is actually a half inch or so back from the full face of the blade. If you pinch the knife here, you will find the balance to be off slightly, and your index finger will probably fatigue from being wrapped where it is. Also, since you will not be pinching the full face of the knife, you won't get the fine control that the chef's pinch is designed to give.
So, why would you do this? If you're not used to this knifes design you might because of the short part of the tang that extends from the pakka handle. On most chef's knives, your middle finger would wrap around the very front of the handle. You need to break that habit with this knife, because your middle finger actually wraps around the protruding tang, and your ring finger is the first one to wrap around the pakka handle.
If you do this, and pinch the full portion of the blade, the balance of the knife is wonderful. It is lightweight, and chops and slices extremely well. Unfortunately, the knife was definitely made for right handers (good for me, since I'm right handed, but bad for you lefties out there). Not only does the "D" shape of the handle favour a right handed palm, but the blade of the knife is actually off-set from center to the left. That means if you look straight down at the spine of the blade, it is set slightly to the left. This is good for right-handers since it makes the pinch easier (more room to curl the index finger along the face of the blade, and less power needed from the thumb to hold the knife balanced). I tend to think this off set would probably adversely affect left handed use. But, if you're thinking about getting this knife and you're left handed, I'd say go ahead and order it from Amazon. If it doesn't work out, send it back (and post your comments for other left handers!).
As for the scallops, a lot of people ask me if they work. This is what I say: if you're looking for some magical solution that will keep *all* thin-sliced tomatos or mushrooms from sticking to your knife during quick chopping, no, they don't work. If you're looking for something that will help decrease the stickage factor, then yes, they work. Is it worth the $20 price difference? Well, it was for me, but then, I cut a lot of stuff that tends to stick to the blade, so even a little extra help is appreciated.
Overall, for ease of use, Kershaw/KAI has created a superlative product in their Shun line. The knives look great. They are well-balanced. The factory edges are razor sharp. The handles fit a right-handed person extremely well. The materials used are absolutely top notch, and should stand up to a lifetime's worth of residential kitchen use. And, since they are stainless steel, cleaning and maintaining them is a breeze.
I would recommend this knife to anyone who really wants to have a great knife in their kitchen.
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Worst premium kitchen knife I've ever owned
I purchased a 7" Shun Santoku knife and at first I really liked it. Then Christmas arrived and my diminutive wife was using it to slice some Serrano ham off of the bone when the knife chipped in two places. The chips in the knife are large. One is scallop shaped about the size and shape of a serrated bread knife, the other is a deep hack. None of our other knives have ever had such problems (Global, MAC, Wusthof, Henkels). The attached picture was taken after I spent a lot of time on it trying to grind out the damaged spots, so it doesn't look as bad as it did at first. For scale the graph paper squares are .5 cm. I took the knife back to the store and they refused to exchange it, saying Shun knives are only appropriate for cutting vegetables and they frequently saw problems such as ours when used around meat bones. In my opinion kitchen knives, especially ones as expensive as these, should be capable of handling typical use in a kitchen. This is a very expensive knife if indeed it is only appropriate for vegetables.The other thing about the knives is they are an odd hybrid of Japanese and European knife styles. They are big heavy knives like a European knife with the outward appearance of Japanese knives which are normally much thinner and lighter. They are obviously much more brittle and fragile than both. My advice, if you want a big heavy knife get a good quality German knife, if you like lighter thinner blades get a good Japanese. In either case avoid these, they are too fragile for daily use.
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Jose Venegas
Kai Shun Damasco - Cuchillo Santoku alveolado
Reviewed in Spain on February 11, 2018Pattern Name: KnifeVerified Purchase
