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An all-purpose Japanese santoku that takes care of most food prep, with a special handle moulded to fit perfectly to a left-handed grip. Part of the extensive Kai Shun Classic range, which we consider the best of the best. —DETAILS—Kai Shun adapts centuries-old samurai blacksmithing to make exceptional Japanese knives for the modern cook. Every knife in their world-renowned Classic range has a steeply tapered blade, which makes it much sharper than a Western knife. A core of hard VG MAX steel, surrounded by 32 layers of Damascus steel, makes it extremely durable and rust-resistant, ensuring the knife retains its edge in between sharpenings. The layers, which create a unique pattern on each knife, help prevent food from sticking to the side of the blade. Traditionally, the tarnish-proof pakkawood handle has a chestnut (or ��D��) shape that moulds perfectly to a right hand��but since this model is so popular, there is a left-handed version too. The balance and overall lightness of this knife��in addition to the unparalleled precision work this blade is capable of��make easy work of chopping, dicing, and mincing. Read our Japanese knife care guide?here. —BENEFITS— ��A Kai Shun Classic knife glides effortlessly through ingredients with the most satisfying degree of precision, and the handle is perfectly crafted.’