Reviewed by Valery Grin · · updated June 4, 2026
Kai Shun Classic DM-0702 – 18 cm Japanese Santoku in VG-MAX Damascus Steel
The santoku that makes slicing and chopping for the kamado a pleasure.
From€140
Reference price on Amazon (June 2026) · subject to change
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18 cm blade with a VG-MAX core and 32 Damascus layers per side, black pakkawood handle. It's the most recommended kitchen knife to start with Japanese steel: it cuts veg, meat and fish with a cleanness no European knife matches.
The Shun Classic DM-0702 is, rightly, the most recommended Japanese santoku for getting serious about fine cutting. A VG-MAX core (Kai's evolution of VG-10) hardened to around 61 HRC and wrapped in 32 Damascus layers per side: the pattern isn't just pretty, it reduces drag through the food. For the kamado cook it's the prep knife: it trims a loin, peels the membrane off a rack, slices peppers for the grill and fillets fish with a keen edge and a flatter profile than a chef's knife. Be honest about it: Japanese steel is harder and therefore more brittle. Not for bones, frozen food or the dishwasher, and it likes a frequent touch-up on a ceramic rod. Hand-wash and dry it at once. Treated well, it's a knife for decades.
Specifications
- Type: Santoku (all-purpose: veg, meat, fish)
- Steel: VG-MAX core + 32 Damascus layers per side
- Hardness: ~61 HRC (±1)
- Blade: 18 cm, flat profile, granton hollow-edge
- Handle: Black pakkawood, full tang, made in Japan
- Care: Hand-wash only, dry immediately, never dishwasher
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Goes well with
FAQ
Is it good for kamado meat and fish, or only veg?
It's good for all three. The santoku is all-purpose: it slices grilled meat, fillets fish and chops veg. For boning big cuts or cutting through bone, use another knife.
Can I put it in the dishwasher?
No. Harsh detergent and knocks against other items damage the edge and handle. Hand-wash in warm water and dry it right away.
Does the Damascus steel need special upkeep?
The Damascus here is structural and cosmetic: the edge comes from the VG-MAX core. Touch it up often on a ceramic rod and sharpen on a whetstone once or twice a year.