{"product_id":"shun-classic-180-mm-santoku-white-1","title":"Shun Classic 180mm Santoku - White","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\n\u003cp align=\"justify\" data-mce-fragment=\"1\"\u003e Shun Classic is the largest and probably best-known series of kitchen knives from KAI. The idea behind it is to combine traditional Japanese blacksmithing as the samurai did with modern sophisticated techniques that ensure consistently high quality.\u003c\/p\u003e\n\n\u003cp align=\"justify\" data-mce-fragment=\"1\"\u003e These ideas materialize in \u003cem data-mce-fragment=\"1\"\u003eDamascus\u003c\/em\u003e knives, that is, knives with blades that are built up of separate layers of steel around one hard core. Shun Classic knives are forged from 65 layers of steel in total, where the core is made of the hard VG-MAX - an improvement on VG-10, which KAI itself has developed.\u003c\/p\u003e\n\n\u003cp align=\"justify\" data-mce-fragment=\"1\"\u003e Other details include the asymmetrical D-shaped handle, which is a clear reference to ancient Japanese traditions and is particularly comfortable for right-handed people to use.\u003c\/p\u003e\n\n \u003cp align=\"justify\"\u003eThe knife here is a 18 cm santoku. The Japanese word \"san\" in this context means \u003cem\u003ethree\u003c\/em\u003e , and the word santoku can therefore be translated to \u003cem\u003ethree tasks\u003c\/em\u003e , which are meat, vegetables and fish, respectively, which emphasizes that it is a universal knife. It is a knife that can replace the classic chef's knife, where the difference lies in the balance. The decisive factor in whether you should choose the santoku, the chef's knife or both is your cutting style, where the santoku is particularly good if you are the type who lifts the knife freely from the surface with each movement.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e It is particularly suitable for cutting vegetables, but can of course also be used for meat, for example when cutting smaller pieces of meat for wok or stewed dishes.\u003c\/p\u003e\n\n\u003cp align=\"justify\" data-mce-fragment=\"1\"\u003e Shun Classic is lighter and has relatively thin blades compared to Western (German and French) kitchen knives, and therefore cuts better. However, it also requires that you be more careful with the use of your knife.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cul data-mce-fragment=\"1\"\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e KAI (Seki, Japan)\u003c\/li\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e 18 cm santoku\u003c\/li\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e Stainless\u003c\/li\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e 65 layers of steel\u003c\/li\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e VG-MAX core\u003c\/li\u003e\n\n \u003cli data-mce-fragment=\"1\"\u003e61 HRC\u003c\/li\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e D-shaped handle for right-handed users\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp align=\"justify\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe knife should never be washed in a dishwasher, and should not be used to cut hard objects such as bones, cartilage, frozen objects, or hard cheeses. Remember that it is a characteristic of thin, hard metal that it can break.\u003c\/span\u003e\u003c\/p\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":51688506098001,"sku":"DM-0702W","price":21100.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-shun-classic-180-mm-santoku-white-incrementing-number-6852017.png?v=1761712358","url":"https:\/\/rune-jakobsen.com\/en-in\/products\/shun-classic-180-mm-santoku-white-1","provider":"Rune-Jakobsen Design","version":"1.0","type":"link"}