---
product_id: 1668909
title: "Classic 7\" Hollow Ground Santoku Knife, Handcrafted Japanese Cutting Knife, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle"
brand: "shun"
price: "$522"
currency: NZD
in_stock: true
reviews_count: 10
category: "Shun"
url: https://www.desertcart.nz/products/1668909-classic-7-hollow-ground-santoku-knife-handcrafted-japanese-cutting-knife
store_origin: NZ
region: New Zealand
---

# Ergonomic D-shaped Pakkawood handle 7-inch hollow ground blade VG-MAX steel core with 68-layer Damascus cladding Classic 7" Hollow Ground Santoku Knife, Handcrafted Japanese Cutting Knife, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle

**Brand:** shun
**Price:** $522
**Availability:** ✅ In Stock

## Summary

> 🔪 Elevate your kitchen game with the blade that blends art, precision, and power.

## Quick Answers

- **What is this?** Classic 7" Hollow Ground Santoku Knife, Handcrafted Japanese Cutting Knife, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle by shun
- **How much does it cost?** $522 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.nz](https://www.desertcart.nz/products/1668909-classic-7-hollow-ground-santoku-knife-handcrafted-japanese-cutting-knife)

## Best For

- shun enthusiasts

## Why This Product

- Trusted shun brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Ergonomic Comfort Grip:** D-shaped Pakkawood handle ensures secure control for right-handed pros and enthusiasts alike.
- • **Precision Razor-Sharp Edge:** 16-degree blade angle for effortless slicing and long-lasting sharpness.
- • **Lifetime Performance Guarantee:** Backed by free sharpening and honing—invest once, enjoy forever.
- • **Handcrafted Japanese Excellence:** Meticulously forged in Japan, blending 90 years of tradition with modern tech.
- • **Innovative Hollow Ground Design:** Scalloped indentations reduce friction and prevent food from sticking—cut faster, cleaner.

## Overview

The Shun Classic 7" Hollow Ground Santoku Knife features a 7-inch VG-MAX steel core blade clad in 68 layers of Damascus stainless steel, delivering a razor-sharp 16-degree edge with hollow ground scallops to reduce food adhesion. Handcrafted in Japan, it boasts a durable, ergonomic D-shaped Pakkawood handle designed for right-handed users, combining traditional craftsmanship with modern innovation. Ideal for slicing vegetables, proteins, and fruits, this knife offers superior balance, precision, and lifetime sharpening support.

## Description

Product Description The Shun Classic 7-inch Hollow Ground Santoku Knife is a multipurpose knife used for just about every cutting job in the kitchen. Slightly shorter than the standard chef's knife, this Japanese steel knife is easy to maneuver and works well as a fruit, protein and vegetable knife. Hollow ground indentations reduce friction while cutting, making it easier to glide through food. As part of the pioneering Classic Series, the first Japanese cutlery line introduced to the United States, this knife combines traditional craftsmanship with modern innovation. Featuring a VG-MAX steel core and 68 layers of Damascus cladding, the Shun Santoku knife offers exceptional sharpness with a precise 16-degree edge. The D-shaped Pakkawood handle ensures a comfortable, secure grip for both left and right-handed users. Supported by free sharpening and honing. Handcrafted in Japan, the Shun Classic Santoku Knife embodies centuries of knife-making expertise and a commitment to superior quality. desertcart.com A member of the stylish Shun Classic line, this multipurpose Santoku knife comfortably handles any kitchen cutting need from chopping to mincing, dicing, and slicing. Resembling something between a chef’s knife and a cleaver, this tool features a wide blade measuring 7-inches in length. The scalloped detailing along the knife’s cutting edge creates air pockets during use to prevent food from adhering its steel surface. Leveraging a 90-year history of superior workmanship, Shun knives are precision-forged in Japan by renowned blade manufacturer KAI. Using technologically advanced processes, a VG-10 "super steel" core is clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus-look blade. The Damascus detailing not only enhances the knife’s aesthetic appeal, it also prevents morsels from sticking and avoids crushing or damaging foods. Forming a comfortable D-shaped hold, a fused blend of hardwood veneers and resin comprise the unique ebony Pakkawood handle. A traditionally offset stainless-steel bolster protects knuckles while a steel end-cap finishes the piece. Although dishwasher-safe, hand washing is recommended. This product includes a lifetime warranty. -- Amy Arnold

Review: Sharp, very very sharp, but not a true santoku - I should start by saying this is not a true santoku. The reason I say this is because the edge has a considerable rocker to it (curve), unlike the traditional and much flater santoku blade. In fact, the rocker is much closer to the shape of a regular chef's knife. The good news is that this means people accustomed to western chef's knives can jump right into this knife. The bad news? If you're used to a flater santoku this knife will not chop as much (since less of the blade is in play) and it's a little harder to use this blade to scoop the things you've just cut. If you like to rock-and-chop, this knife will do it better than any other santoku. If you like to drop-chop, then this knife isn't going to get quite as long a chop. I like both, so I'm quite happy the knife can perform both jobs. As advertised, this knife comes with one of the sharpest factory edges you could ever ask for. So far the edge holds up extremely well, a few stroke on the steel and knife edge remains razor sharp. The knife comes in a nice presentation box, which although pretty, does not present a good way to carry the knife. If you plan on using this outside your house, buy a blade guard or a carrying case. Also, if you're buying a knife this nice, let me recommend that you get a hardwood edge-grain cutting board (or plastic, for you germaphobes). Don't cut on glass or tile, and any other such silly new-tech board. If you're going to pay big bucks for an nice knife, do what it takes to keep it nice. About actual use: The knife is extremely well-balanced, although I find that the location of the balance take a little getting used to. If you use a standard chef's pinch grip, you will find there are actually two places you could grip the knife. The first place is where the handle curves into the blade. If you look at the picture, you will see this is actually a half inch or so back from the full face of the blade. If you pinch the knife here, you will find the balance to be off slightly, and your index finger will probably fatigue from being wrapped where it is. Also, since you will not be pinching the full face of the knife, you won't get the fine control that the chef's pinch is designed to give. So, why would you do this? If you're not used to this knifes design you might because of the short part of the tang that extends from the pakka handle. On most chef's knives, your middle finger would wrap around the very front of the handle. You need to break that habit with this knife, because your middle finger actually wraps around the protruding tang, and your ring finger is the first one to wrap around the pakka handle. If you do this, and pinch the full portion of the blade, the balance of the knife is wonderful. It is lightweight, and chops and slices extremely well. Unfortunately, the knife was definitely made for right handers (good for me, since I'm right handed, but bad for you lefties out there). Not only does the "D" shape of the handle favour a right handed palm, but the blade of the knife is actually off-set from center to the left. That means if you look straight down at the spine of the blade, it is set slightly to the left. This is good for right-handers since it makes the pinch easier (more room to curl the index finger along the face of the blade, and less power needed from the thumb to hold the knife balanced). I tend to think this off set would probably adversely affect left handed use. But, if you're thinking about getting this knife and you're left handed, I'd say go ahead and order it from desertcart. If it doesn't work out, send it back (and post your comments for other left handers!). As for the scallops, a lot of people ask me if they work. This is what I say: if you're looking for some magical solution that will keep *all* thin-sliced tomatos or mushrooms from sticking to your knife during quick chopping, no, they don't work. If you're looking for something that will help decrease the stickage factor, then yes, they work. Is it worth the $20 price difference? Well, it was for me, but then, I cut a lot of stuff that tends to stick to the blade, so even a little extra help is appreciated. Overall, for ease of use, Kershaw/KAI has created a superlative product in their Shun line. The knives look great. They are well-balanced. The factory edges are razor sharp. The handles fit a right-handed person extremely well. The materials used are absolutely top notch, and should stand up to a lifetime's worth of residential kitchen use. And, since they are stainless steel, cleaning and maintaining them is a breeze. I would recommend this knife to anyone who really wants to have a great knife in their kitchen.
Review: Professional Japanese knife, without the rust. Requires special care. - I use traditional carbon steel Japanese knives for cooking, as the hard C-Mo steel used in the edge holds a much narrower (sharper) angle than your typical stainless steel knives. This means that a traditional carbon steel knife is unparalleled when it comes to achieving and holding a sharp edge, feeling more like food prep razors than kitchen knives, but you have to take care to constantly wipe them and leave them completely dry or they will rust. As it turns out, Shun can achieve practically the same performance with a stain-resisting steel. This knife has the advantages of both western and traditional Japanese manufacturing: sharp edge and stain resisting materials. Pros: - Sharp, sharp, sharp. Will achieve and, given proper care, maintain a sharper edge than any western knife I have gotten my hands on (Victorinox, Whustoff, ect.) - Beautiful to look at, comfortable to use with its D-shaped handle - Comes with a practical blade sheath, so it can be safely stored in a drawer. Cons: - Made for right-handed users (as Japanese knives for left-handed users are usually made to order). Left-handed use might be a bit awkward. - Expensive. For the price you can buy a traditional Japanese knife (which I still prefer) - This type of knife requires special care. Stropping should be done on a smooth steel or s leather strop (not textured steel, ceramics or diamond-coated). Honing (sharpening) should be done by someone with experience, using whetstones or waterstones. IF YOU CLANK THIS ON AN ELECTRIC SHARPENER, OR USE ONE OF THOSE EASY NO-SKILL SHARPENERS YOU WILL RUIN THE EDGE OF THIS BLADE. I cannot be emphatic enough about this. Those instant or easy sharpeners have a wider preset bevel angle which is designed for softer steels than those used in this blade. They will reduce the performance of this knife to that of a $30 German steel blade. - Also, hard steel is also brittle steel. You will have to learn proper "manners" when handling this knife or it will chip or dull quickly. No dropping carelessly, no sideways scraping with the blade edge, no brute force and always use a proper cutting board. Again, this is a BMW of a knife and should be treated as such. If you do not have the skills and equipment to take care of this blade, please do yourself a favor and (every few months) have sent to a professional Japanese knife sharpening service.

## Features

- ALL PURPOSE KITCHEN KNIFE: The Shun Classic 7-inch Hollow Ground Santoku Knife is expertly designed for slicing vegetables, proteins and fruit with an easy maneuverability, making it a must-have for any kitchen.
- PIONEERING EXCELLENCE: Bring home a piece of the renowned Classic Series – the original authentic Japanese cutlery line introduced to the United States. Enjoy superior craftsmanship and innovative design.
- SUPERIOR SHARPNESS: Crafted with VG-MAX steel and 68 layers of Damascus cladding, this knife delivers razor-sharp precision with a 16-degree edge. Features hollow ground indentations for food release and friction reduction.
- COMFORTABLE DESIGN: The D-shaped Pakkawood handle offers a comfortable and secure grip, providing optimal control for both left and right-handed users.
- JAPANESE CRAFTSMANSHIP: Each Shun knife is meticulously handcrafted in Japan, reflecting a legacy of traditional knife-making expertise and a dedication to superior quality. Supported by free sharpening and honing.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0000Y7KPO |
| Best Sellers Rank | #140,538 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #88 in Santoku Knives |
| Blade Color | Silver |
| Blade Edge | Hollow Ground |
| Blade Length | 7 Inches |
| Blade Material | VG-MAX Core, Damascus Steel Cladding |
| Brand | Shun |
| Color | Black |
| Construction Type | Forged |
| Customer Reviews | 4.7 4.7 out of 5 stars (810) |
| Date First Available | October 11, 2006 |
| Global Trade Identification Number | 03700973915765, 04901601589481 |
| Handle Material | Pakkawood |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Item Length | 12 Inches |
| Item Weight | 9.6 ounces |
| Item model number | DM0718 |
| Manufacturer | Kai |
| Material | Stainless Steel |
| Size | 7" |
| UPC | 737946523118 737946435640 |

## Product Details

- **Blade Edge:** Hollow Ground
- **Blade Material:** VG-MAX Core, Damascus Steel Cladding
- **Brand:** Shun
- **Color:** Black
- **Handle Material:** Pakkawood

## Images

![Classic 7" Hollow Ground Santoku Knife, Handcrafted Japanese Cutting Knife, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle - Image 1](https://m.media-amazon.com/images/I/71MrSF6DgGL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: What makes Shun worth the upgrade?**
A: Shun knives are handcrafted in Japan with premium steel such as VG-MAX. Extra sharp out of the box, they stay sharp longer and deliver unmatched precision. Shun knives are more than a tool, they’re a lifelong cooking experience.

**Q: How should I care for my Shun knife?**
A: Always hand wash with mild soap and dry immediately. Never put your Shun knife in the dishwasher. Use a soft wood cutting board like Hinoki to protect your knife edge when cutting. Do not use Shun for chopping through bone or frozen ingredients.

**Q: What is the proper cutting technique for a Shun?**
A: Use a locomotive motion when cutting - move the blade forward or back instead of pressing straight down. This lets the blade do the work, reduces fatigue, and helps keep your Shun in top condition.

**Q: How often should I sharpen my knife?**
A: Notice your Shun losing its edge? Hone weekly to re-align the blade. If honing no longer works, send it in for free sharpening or follow our online tutorials to hone and sharpen at home.

**Q: What’s the correct way to pronounce Shun?**
A: Say 'Shoon' (rhymes with moon). Shun is the Japanese concept of enjoying food at its peak. We honor this tradition by crafting fine cutlery that’s always at the peak of its perfection.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Sharp, very very sharp, but not a true santoku
*by M***. on January 17, 2005*

I should start by saying this is not a true santoku. The reason I say this is because the edge has a considerable rocker to it (curve), unlike the traditional and much flater santoku blade. In fact, the rocker is much closer to the shape of a regular chef's knife. The good news is that this means people accustomed to western chef's knives can jump right into this knife. The bad news? If you're used to a flater santoku this knife will not chop as much (since less of the blade is in play) and it's a little harder to use this blade to scoop the things you've just cut. If you like to rock-and-chop, this knife will do it better than any other santoku. If you like to drop-chop, then this knife isn't going to get quite as long a chop. I like both, so I'm quite happy the knife can perform both jobs. As advertised, this knife comes with one of the sharpest factory edges you could ever ask for. So far the edge holds up extremely well, a few stroke on the steel and knife edge remains razor sharp. The knife comes in a nice presentation box, which although pretty, does not present a good way to carry the knife. If you plan on using this outside your house, buy a blade guard or a carrying case. Also, if you're buying a knife this nice, let me recommend that you get a hardwood edge-grain cutting board (or plastic, for you germaphobes). Don't cut on glass or tile, and any other such silly new-tech board. If you're going to pay big bucks for an nice knife, do what it takes to keep it nice. About actual use: The knife is extremely well-balanced, although I find that the location of the balance take a little getting used to. If you use a standard chef's pinch grip, you will find there are actually two places you could grip the knife. The first place is where the handle curves into the blade. If you look at the picture, you will see this is actually a half inch or so back from the full face of the blade. If you pinch the knife here, you will find the balance to be off slightly, and your index finger will probably fatigue from being wrapped where it is. Also, since you will not be pinching the full face of the knife, you won't get the fine control that the chef's pinch is designed to give. So, why would you do this? If you're not used to this knifes design you might because of the short part of the tang that extends from the pakka handle. On most chef's knives, your middle finger would wrap around the very front of the handle. You need to break that habit with this knife, because your middle finger actually wraps around the protruding tang, and your ring finger is the first one to wrap around the pakka handle. If you do this, and pinch the full portion of the blade, the balance of the knife is wonderful. It is lightweight, and chops and slices extremely well. Unfortunately, the knife was definitely made for right handers (good for me, since I'm right handed, but bad for you lefties out there). Not only does the "D" shape of the handle favour a right handed palm, but the blade of the knife is actually off-set from center to the left. That means if you look straight down at the spine of the blade, it is set slightly to the left. This is good for right-handers since it makes the pinch easier (more room to curl the index finger along the face of the blade, and less power needed from the thumb to hold the knife balanced). I tend to think this off set would probably adversely affect left handed use. But, if you're thinking about getting this knife and you're left handed, I'd say go ahead and order it from Amazon. If it doesn't work out, send it back (and post your comments for other left handers!). As for the scallops, a lot of people ask me if they work. This is what I say: if you're looking for some magical solution that will keep *all* thin-sliced tomatos or mushrooms from sticking to your knife during quick chopping, no, they don't work. If you're looking for something that will help decrease the stickage factor, then yes, they work. Is it worth the $20 price difference? Well, it was for me, but then, I cut a lot of stuff that tends to stick to the blade, so even a little extra help is appreciated. Overall, for ease of use, Kershaw/KAI has created a superlative product in their Shun line. The knives look great. They are well-balanced. The factory edges are razor sharp. The handles fit a right-handed person extremely well. The materials used are absolutely top notch, and should stand up to a lifetime's worth of residential kitchen use. And, since they are stainless steel, cleaning and maintaining them is a breeze. I would recommend this knife to anyone who really wants to have a great knife in their kitchen.

### ⭐⭐⭐⭐⭐ Professional Japanese knife, without the rust. Requires special care.
*by R***. on January 2, 2013*

I use traditional carbon steel Japanese knives for cooking, as the hard C-Mo steel used in the edge holds a much narrower (sharper) angle than your typical stainless steel knives. This means that a traditional carbon steel knife is unparalleled when it comes to achieving and holding a sharp edge, feeling more like food prep razors than kitchen knives, but you have to take care to constantly wipe them and leave them completely dry or they will rust. As it turns out, Shun can achieve practically the same performance with a stain-resisting steel. This knife has the advantages of both western and traditional Japanese manufacturing: sharp edge and stain resisting materials. Pros: - Sharp, sharp, sharp. Will achieve and, given proper care, maintain a sharper edge than any western knife I have gotten my hands on (Victorinox, Whustoff, ect.) - Beautiful to look at, comfortable to use with its D-shaped handle - Comes with a practical blade sheath, so it can be safely stored in a drawer. Cons: - Made for right-handed users (as Japanese knives for left-handed users are usually made to order). Left-handed use might be a bit awkward. - Expensive. For the price you can buy a traditional Japanese knife (which I still prefer) - This type of knife requires special care. Stropping should be done on a smooth steel or s leather strop (not textured steel, ceramics or diamond-coated). Honing (sharpening) should be done by someone with experience, using whetstones or waterstones. IF YOU CLANK THIS ON AN ELECTRIC SHARPENER, OR USE ONE OF THOSE EASY NO-SKILL SHARPENERS YOU WILL RUIN THE EDGE OF THIS BLADE. I cannot be emphatic enough about this. Those instant or easy sharpeners have a wider preset bevel angle which is designed for softer steels than those used in this blade. They will reduce the performance of this knife to that of a $30 German steel blade. - Also, hard steel is also brittle steel. You will have to learn proper "manners" when handling this knife or it will chip or dull quickly. No dropping carelessly, no sideways scraping with the blade edge, no brute force and always use a proper cutting board. Again, this is a BMW of a knife and should be treated as such. If you do not have the skills and equipment to take care of this blade, please do yourself a favor and (every few months) have sent to a professional Japanese knife sharpening service.

### ⭐⭐⭐⭐⭐ Sharp, Balanced and Beautiful
*by J***C on February 16, 2025*

The Shun Classic 7” Knife is an absolute dream to use. It’s razor-sharp, perfectly balanced, and glides through everything with ease. The craftsmanship is outstanding, and the handle feels comfortable and secure. Whether I’m chopping vegetables or slicing meat, it makes prep work effortless. Beautiful, durable, and a joy to cook with—worth every penny!

## Frequently Bought Together

- Shun Classic 7" Hollow Ground Santoku Knife, Handcrafted Japanese Cutting Knife, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle
- Shun Classic 3.5" Paring Knife, Handcrafted Japanese Vegetable & Fruit Knife, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle, Small Kitchen Tool for Peeling, Coring & Cutting
- Shun Classic 8" Chef's Knife, Handcrafted Japanese Kitchen Knife for Professional and Home Chefs, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle

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*Product available on Desertcart New Zealand*
*Store origin: NZ*
*Last updated: 2026-02-19*