Shun Kanso Hollow-Edge Santoku, 7"

A hollow-edge, Japanese high-carbon steel santoku knife is a go-to for everyday prep like slicing fish, cutting meat and chopping vegetables. The wide blade and versatile shape make it easy to work quickly while staying precise.

The hollow-edge indentations are designed to reduce friction as you cut, helping food release from the blade with less sticking. This can make it easier to get clean, uniform slices when you’re working through a pile of produce.

Yes. This santoku is comfortable for traditional push cuts and it also works well with Western-style rocking cuts, so you can use the motion that feels most natural for the task at hand.

The Japanese high-carbon steel santoku knife is hand sharpened to a 16° double-beveled edge. That double bevel makes it a practical choice for a wide range of home cooks, whether you’re slicing, chopping or mincing.

Tagayasan wood is traditionally used in Japan and it gives the handle a distinctive, natural feel. The contoured shape supports a comfortable chef’s grip and a heritage finish helps hide everyday scratches as the handle ages.

Yes. The contoured handle is designed to be comfortable for both right- and left-handed cooks, making it a solid choice for shared kitchens and varied grip styles.