Cuchillo santoku Kai Shun Classic DM717

The Santoku knife Kai Shun Classic DM717 has a 19 cm steel blade designed for precise slicing, dicing and chopping in a variety of kitchen tasks. The knife combines a thin, sharp edge with an ergonomically shaped handle to support controlled cutting motions and reduce hand fatigue. Its balance and blade geometry make it suitable for straight-down chopping and push-slice techniques commonly used in professional and home kitchens.

Advantages

The 19 cm steel blade offers a long cutting edge for even slices and efficient prep work, while the ergonomic handle improves grip and handling during extended use. High-quality steel construction delivers sustained sharpness and edge retention under normal kitchen conditions. The Santoku profile provides versatility across multiple cutting techniques, making the knife a practical all-purpose tool.

Suitable for

• Slicing vegetables and fruits
• Dicing herbs and aromatics
• Chopping boneless proteins
• General kitchen prep for home cooks and professional chefs

Key specifications

• Blade length: 19 cm
• Blade material: steel
• Knife type: Santoku (multi-purpose kitchen knife)
• Handle: ergonomic design for improved grip
• Intended use: slicing, dicing, chopping

How to use

Use the Santoku knife for straight-down chopping, push-slicing and controlled slicing motions. Position the blade so the cutting edge makes contact with the board and guide the food with the non-cutting hand using a claw grip to protect fingertips. For softer items, use thin, even strokes; for denser items, apply steady pressure and let the blade do the work. Keep the knife steady and maintain a comfortable wrist position to reduce strain.

Recommendations

Hand wash and dry immediately after use to preserve edge and finish. Store the knife in a block or on a magnetic strip to avoid damage to the blade. Regular honing and periodic professional sharpening will maintain cutting performance. Avoid cutting on very hard surfaces such as stone or glass and refrain from using the knife on bones or frozen items to prevent chipping.