Japanese cutlery · 67-layer Damascus steel

Santoku Kaen 18 cm

Name: Santoku Kaen 18 cm
Brand: Kaen
SKU: CJCJ120848604DW
Price: 109.95 EUR
Availability: InStock

€109,95

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or 3 interest-free payments of €36,65 with Klarna

El multiusos japonés por excelencia. Hoja ancha con punta redondeada para picar con seguridad y hacer cortes verticales limpios. El más fácil de dominar si vienes de cuchillos convencionales.
Para: uso diario · picado · carne, pescado y verdura.

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Shipping €9.99, free over €150
Europe, US and Canada · 5–8 days
If it’s late, we refund 10%
30-day trial in your kitchen
Full refund on returns
3-year warranty
Protective sheath included

Description and specifications

Three virtues: meat, fish and vegetables.

The quintessential Japanese all-rounder. A wide blade with a rounded tip for safe chopping and clean vertical cuts. Light, nimble and made for people who cook every day. The easiest to master if you’re used to Western knives.

What you’ll use it for

Everyday use
Chopping
Meat, fish and vegetables

Specifications

Type	All-purpose knife
Japanese name	三徳 · santoku
Blade	18 cm
Weight	205 g
Steel	67-layer Damascus stainless steel with a high-carbon stainless core at 60–62 HRC and an edge of about 15° per side. A unique wavy pattern on every piece.
Handle	Octagonal, blue resin and stabilised wood
Included	Protective blade sheath
Style	Japanese cutlery

What your purchase includes

Protective sheath for the blade, included.
Shipping €9.99 to Europe, the US and Canada; free over €150. Delivery in 5–8 business days: if it arrives late, we refund 10%.
30-day trial: cook with it, put it to the test and, if you don’t love it, send it back for a full refund.
3-year warranty against any manufacturing defect.
100% secure payment with Shopify: card, Apple Pay, Google Pay and Shop Pay. Or pay in 3 interest-free instalments with Klarna, subject to approval at checkout.

Care

Wash it by hand with warm water and a drop of soap, and dry it with a cloth right away.
Never in the dishwasher: heat warps the resin and wood handle and detergent attacks the steel.
Cut on a wooden or plastic board, never on glass, marble or ceramic. For bones, frozen food or very hard squash, use another knife.
Keep it in its sheath and give it a few strokes on a honing rod once a month: ten gentle passes at about 15° bring the edge back.