Santoku Knives

The Shun Classic 5.5-inch Santoku is for cooks who want the versatility of a santoku in a smaller, lighter knife. In size it falls between a paring knife and a full-length santoku, which makes it the natural choice for medium-sized work: slicing carrots and shallots, mincing herbs, and cutting chocolate or butter. Cooks with smaller hands often find that it becomes their everyday knife, and some reach for it in place of a paring knife for board work or for cutting fruit at breakfast. Like every santoku, it is an all-purpose Japanese shape; its name means “three virtues,” often taken to mean meat, fish, and vegetables. It shares the construction and handle of the entire Shun Classic line.
FeaturesCompact santoku profile: The shorter blade and downturned tip give precise control on the board and keep the knife easy to handle through small and medium tasks.VG-MAX cutting core: Shun’s proprietary steel is strong, fine-grained, and resistant to wear and corrosion, and it holds a very keen edge through extended prep.Stainless Damascus cladding: Layered stainless steel supports the core, adds stain resistance, and helps food release from the blade.Hand-sharpened double-bevel edge: The fine, symmetrical edge serves left- and right-handed cooks equally well.D-shaped ebony PakkaWood handle: The handle is comfortable in either hand, durable enough for daily use, and does not harbor bacteria.Full composite tang: The composite construction keeps the knife light and balanced.Handcrafted in Seki City, Japan: Each Shun Classic knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the knife can be professionally sharpened by the manufacturer whenever its edge needs restoring.
Tasks It Handles WellSlicing carrots, shallots, and small onionsMincing herbs and garlicCutting chocolate and butterCutting fruit for breakfast or snacksSlicing cheese and small boneless proteins
Choosing a Shun Classic SantokuThe Classic santoku is offered in two lengths. The Shun Classic 7-inch Hollow Ground Santoku is the full-sized choice for larger volumes of prep, and its hollow-ground indentations help wet and starchy foods release from the blade. Cooks who prefer a Western profile in a similarly compact size should consider the Shun Classic 6-inch Chef’s Knife, whose curved belly allows a rocking cut. For in-hand peeling and trimming, the Shun Classic 3.5-inch Paring Knife remains the better tool. Learn More

The Shun Premier 5.5-inch Santoku offers the renowned versatility of a Santoku in a more compact and nimble size. Perfect for those with smaller hands or who find a larger chef's knife unwieldy, this knife excels at a wide array of small to medium-sized prep tasks. Like its larger counterparts, "Santoku" translates to "three virtues," signifying its proficiency in slicing, dicing, and mincing. Its shorter blade length provides exceptional control and maneuverability, making it ideal for precise cuts. The hand-hammered finish on the blade creates small air pockets, which help reduce drag and allow food to release more easily during chopping. This is a fantastic all-purpose knife when you don't need the length of a full-sized Santoku or chef's knife. This knife is particularly well-suited for tasks such as: Dicing: Preparing smaller vegetables like shallots, garlic, and mushrooms. Slicing: Making clean cuts through herbs, small fruits, and boneless proteins. Mincing: Finely chopping ginger, herbs, and other aromatics. Precise Cuts: Trimming vegetables or creating fine garnishes where control is key. Learn More

The Shun Classic 7-inch Hollow Ground Santoku is a Japanese all-purpose kitchen knife for cooks who want one blade for nearly every cutting job. Like a chef’s knife, it handles vegetables, proteins, and fruit; its name means “three virtues,” which may refer to those three types of food. Its flatter edge and downturned tip suit straight up-and-down chopping and push cuts, and a row of hollow-ground indentations along each side reduces friction so the blade passes through food more easily. When Shun first introduced it, Blade Magazine named it “Kitchen Knife of the Year.” It is the full-sized santoku of the Shun Classic line.
FeaturesHollow-ground indentations: The indentations create small air pockets that reduce friction, so wet and starchy foods such as potatoes fall away rather than clinging to the blade.Santoku profile: The flatter edge keeps more of the blade in contact with the board through push cuts and chopping, while the downturned tip remains easy to control.VG-MAX cutting core: Shun’s proprietary steel is strong, fine-grained, and resistant to wear and corrosion, and it holds a very keen edge through extended prep.Stainless Damascus cladding: Layered stainless steel supports the core, adds stain resistance, and helps food release from the blade.Hand-sharpened double-bevel edge: The fine, symmetrical edge serves left- and right-handed cooks equally well.D-shaped ebony PakkaWood handle: The handle is comfortable in either hand, durable enough for daily use, and does not harbor bacteria.Full composite tang: The composite construction keeps the knife light and balanced.Handcrafted in Seki City, Japan: Each Shun Classic knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the knife can be professionally sharpened by the manufacturer whenever its edge needs restoring.
Tasks It Handles WellSlicing potatoes, cucumbers, and other wet or starchy vegetablesDicing onions and peppers with push cutsSlicing and portioning boneless meats and fishMincing herbs and garlicSlicing fruit and cheese
Choosing a Shun Classic SantokuFor a smaller, lighter santoku sized for medium tasks and smaller hands, choose the Shun Classic 5.5-inch Santoku. Cooks who prefer a rocking cut will find the curved belly of the Shun Classic 8-inch Hollow Ground Chef’s Knife more natural, with the same food-release indentations. The Shun Classic 7-inch Asian Cook’s Knife offers the same length in a gyuto profile with a pointed tip, and for vegetable-focused prep, the straight edge of the Shun Classic 6.5-inch Nakiri meets the board along its full length. Learn More

The Shun Premier 7-inch Santoku is an Asian-inspired all-purpose knife that handles the basic kitchen cutting tasks with ease. It is especially well suited to the push cut, moving the blade down and forward through the food, which produces clean, even slices of vegetables and boneless proteins. Slightly shorter than a standard chef’s knife, it is light and easy to maneuver, yet it keeps enough curve along the belly for a rocking cut when you need one. The wide blade carries cut food to the pan. The hand-hammered tsuchime finish on the Shun Premier blade helps food release as you cut.
FeaturesSantoku profile: The flatter edge excels at push cuts, and enough belly remains for rocking.Compact length: The blade is shorter than a standard chef’s knife, so it is light and quick to maneuver.VG-MAX cutting core: Shun’s proprietary steel resists wear and corrosion and holds a fine, keen edge.Damascus cladding: Layered stainless steel supports and protects the core.Hammered tsuchime finish: The hand-hammered surface helps food release from the blade while cutting.Contoured walnut PakkaWood handle: The handle offers comfort and control and resists moisture.Handcrafted in Seki City, Japan: Each Shun knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the edge can be professionally restored whenever it needs it.
Tasks It Handles WellPush-cutting cucumbers, carrots, and zucchiniDicing onions and peppersSlicing boneless meat and fishMincing herbs and garlicScooping cut food from board to pan
Choosing a Shun Premier SantokuFor a smaller blade, the Shun Premier 5.5-inch Santoku suits smaller hands and boards. If you prefer a rocking motion, the Shun Premier 8-inch Chef’s Knife has more curve. For a dedicated vegetable knife with a fully flat edge, consider the Shun Premier 5.5-inch Nakiri. Learn More

The Beauty of Essentialism: High-Performance Precision Without the Preciousness The Shun Kanso 7-inch Santoku is a direct answer to the chef who demands Japanese precision without the delicate maintenance of a mirrored blade. Inspired by the 'Kanso' principle of simplicity, this tool strips away ornamentation to focus entirely on the mechanics of the cut. Whether you are a high-volume line cook processing crates of mirepoix or a home enthusiast looking for a primary kitchen workhorse, the Kanso Santoku delivers a level of industrial-grade elegance that is rare in modern cutlery. Crafted from AUS10A high-carbon stainless steel, the blade is hardened to a 59/60 Rockwell rating. This provides the perfect 'sweet spot' for edge retention—it stays sharp through hours of prep but remains easy enough to hone back to a razor edge without specialized equipment. The signature 'Heritage' finish is not just aesthetic; it is a practical feature that hides the unavoidable scuffs and scratches of daily use, ensuring the knife looks better as it ages. The hollow-ground indentations are strategically placed to create air pockets, allowing starchy potatoes and dense proteins to slide off the blade effortlessly. This is a knife designed to keep your station moving at peak efficiency, regardless of the ingredients on your board. Learn More

Heritage Craftsmanship Meets Industrial Utility A compact, maneuverable Santoku designed for effortless vegetable prep and long-term edge retention in demanding kitchens. The Shun Kanso 5.5-inch Santoku is a masterclass in functional minimalism. While larger chef's knives can feel cumbersome during intricate tasks, this 5.5-inch hollow-ground blade offers surgical control for dicing shallots, mincing garlic, and slicing delicate herbs. Forged from highly refined AUS10A Japanese steel, this blade is a high-carbon vanadium stainless alloy that balances extreme sharpness with corrosion resistance. The 16-degree double-bevel edge is hand-sharpened to ensure it glides through produce without bruising. For the professional line cook, the 'Heritage' finish is a massive advantage; it is specifically designed to hide the scratches that naturally occur during high-volume service, maintaining its aesthetic appeal over years of use. The handle is crafted from Tagayasan wood, often called 'Iron Sword Wood' for its incredible density and durability. Riveted to a full tang, it provides a balanced, secure grip that won't fatigue the hand during 40-pound cases of mirepoix. Whether you are a professional needing a quick-action prep tool or a home cook who finds 8-inch blades intimidating, the Kanso Santoku provides a rustic, high-performance solution that outlasts and out-cuts traditional Western alternatives. Learn More