In Celebration of my cookbook being released on July 30th, I am giving away all of my favorite things for 12 days!
There’s 11 more gifts you can enter to win too! Find them all HERE.
I had to acquire my Shun knives one at a time each Christmas and birthday for a couple of years but it was worth the wait. I would call these one of my most valued kitchen tools and a huge time saver. I remember the first time I cut through a piece of raw ginger with one and realized that it’s not just supposed to be hard to cut, but that my old knives were just so dull and cheap that it couldn’t do even that simple job!
Combining the benefits of a chef’s knife and cleaver, this hollow-ground santoku is indispensable for chopping, slicing and dicing. Oval indentations on the blade’s sides reduce friction to produce clean, uniform cuts and minimize sticking.
- VG-MAX “super steel” blade is clad on each side with 16 microthin layers of high-carbon steel, creating a variegated look reminiscent of a Damascus-style blade.
- The wide, angle-tipped blade combines the best features of a chef’s knife and a cleaver.
- Indentations along the blade reduce friction and keep slices from sticking.
- Exceedingly sharp cutting edge is long lasting and easy to maintain.
- Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand.
- This NSF-certified knife meets the high-level safety standards for professional kitchens.
- 7″ santoku: 7″-long blade; 6″-long handle; 7.5 oz.
- Handcrafted in Japan.