Santoku knives, meaing three-virtues, is so named for their ability to slice, dice and mince, all with one knife. With it's long sharp blade it easily moves through your vegetable, meat or fish cutting tasks smoothly, and efficiently. The hollow-ground scalloped edge prevents food from sticking, a real benefit any novice or professional can appreciate. What makes the Kaji Knife Line THE choice in your kitchen? Made with SG-2 powdered steel, the Shun Kaji knives have a higher density and grain structure, with no imperfections or weak points, holding a 64 Rockwell hardness. These incredible knives have the ability to remain hard, but remain flexible enough to hold a razor sharp edge without chipping. The SG-2 blades have superior edge retention and and are sharpened easily. Beautiful with it's acid-etched Damascus pattern, the Kaji line is clad with two different kinds of steel, a nickel alloy and a high-carbon steel, which have been folded together to provide additional strength and resilience, giving you the sharpest blades with the hardest cutting edges, yet remarkably resilient to chipping. Three different metals are used in the Kaji line, the folded nickel alloy and high-carbon steel blend, and the SG-2 cutting core. Each knife has a full tang, rivets, and Pakkawood handles. Designed to be easy use and to care for, Shun has kept a knife return that is clear of the bolster, an important factor when it comes to sharpening the blade. Both right handed and left handed users will find these knives comfortable, regardless of hand size. Each knife is capped at an angle, and features the Shun logo. These knives are beautiful in and out of the knife block! Hand washing recommended; limited lifetime warranty.