Santoku kitchen knife Kai TDM-1727, blade 14 cm, 1 pc

The kai TDM-1727 Santoku knife is a 14 cm blade kitchen knife designed for versatile cutting tasks. It combines a hard VG Max steel core with 32 layers of Damascus cladding and a hammered Tsuchime finish on the upper blade, delivering a balance of sharpness, edge retention and reduced food adhesion. The blade is paired with a medium-brown grained pakkawood handle with a full tang and a symmetrical shape suitable for left- and right-handed use.

Advantages

The construction with an extremely hard VG Max core and 32 layers of Damascus steel provides both durability and flexibility, while the polished precision edge ensures clean, precise cuts. The Tsuchime-hammered surface creates small air pockets that help release food from the blade during slicing. The lightweight, double-bevel Santoku profile offers ease of handling and controlled cutting performance. The pakkawood handle with a continuous tang adds balance and stability.

Suitable for

• General kitchen prep: slicing, dicing and chopping vegetables
• Preparing meats and fish in household and professional kitchens
• Everyday all-purpose tasks where a crisp, precise cut is required

Key specifications

• Brand: Kai
• Model / MPN: KAI TDM1727
• Type: Santoku knife (double-bevel)
• Blade length: 14 cm
• Blade construction: VG Max steel core with 32-layer Damascus cladding
• Blade finish: Tsuchime hammered upper section, matt Damascus grain and polished cutting edge
• Handle: Medium-brown grained pakkawood, symmetrical, full tang
• Number of items included: 1 pc
• EAN: 4901601310511

How to use

Hold the pakkawood handle with a comfortable grip and use the Santoku’s flat cutting profile for push-pull slicing or chopping motions on a stable cutting board. Use controlled, even strokes to make thin, precise slices; allow the knife’s sharp VG Max core and polished edge to cut with minimal force. For hard or frozen items, avoid levering or twisting the blade to prevent damage.

Usage recommendations

Hand wash and dry immediately after use; avoid the dishwasher to preserve the pakkawood handle and the blade’s edge. Store the knife on a magnetic strip or in a knife block to protect the blade. Periodically hone the edge and have it professionally sharpened when needed to maintain optimal cutting performance.