The Kai Shun Premier Minamo 20 cm Santoku knife is a must-have for anyone who loves cooking. It is perfect for various kitchen tasks, including cutting, chopping, and dicing a variety of ingredients such as meat, fish, fruit, and vegetables, with effortless precision.
Its ultra-sharp classic Japanese blade, made of stainless steel, combined with an elegant and durable handle, creates a timeless, classic aesthetic.
Thanks to its highly precise edge finish, this knife ensures perfectly straight cuts, while its extremely sharp edge delivers maximum slicing performance.
The stunning black handle is crafted from high-quality natural Pakkawood, treated with a special process to make it highly water-resistant, offering a comfortable grip during use.
To maintain this Kai Shun Premier Minamo 20 cm Santoku knife in top condition, it must be washed by hand using mild detergent and warm water. It should not be placed in a dishwasher or submerged in water.
Whether you need to upgrade your kitchen tools or are looking for a thoughtful gift for a passionate chef, this Kai Shun Premier Minamo 20 cm Santoku knife is an ideal choice.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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