KAI Shun Classic DM-0718 Santoku 18 cm – Japanese Hollow Edge Damascus Knife

Premium Japanese Santoku Knife with VG-MAX Steel and Hollow Edge Technology

The KAI Shun Classic DM-0718 Santoku 18 cm is one of the most refined and versatile Japanese kitchen knives in the renowned Shun Classic collection. Designed for precision, efficiency, and everyday performance, this Santoku combines traditional Japanese craftsmanship with modern cutting technology, making it an essential tool for both professional chefs and passionate home cooks.

Handcrafted in Seki, Japan, a city with over 800 years of knife-making heritage, the DM-0718 represents the highest standards of Japanese cutlery. It features a core made of VG-MAX stainless steel, surrounded by 32 layers of Damascus steel on each side, creating an exceptional balance of sharpness, edge retention, corrosion resistance, and visual elegance.

What makes this model unique is its hollow edge (Granton edge) blade design, which sets it apart from the standard Santoku knives. These small indentations along the blade create tiny air pockets between the knife and the food, helping reduce sticking when slicing certain ingredients. While this does not replace proper sharpening or technique, it can improve cutting efficiency when working with moist or delicate foods.

The result is a highly efficient, smooth, and controlled cutting experience, ideal for users who value precision and speed in the kitchen.

What is a Santoku knife?

The Santoku knife is one of the most iconic Japanese kitchen knives, widely used in both professional and home kitchens around the world. The word “Santoku” translates as “three virtues”, referring to its versatility in handling three main food types:

• Vegetables
• Meat without bones
• Fish and seafood

Unlike Western chef’s knives, which often rely on a rocking motion, the Santoku features a straighter edge and a wider blade. This design allows for clean, precise, and controlled downward cutting motions.

As a result, the Santoku is often considered the perfect entry point into Japanese knife culture due to its balance of versatility and ease of use.

What makes the DM-0718 different?

Within the KAI Shun Classic series, the DM-0718 stands out thanks to its hollow edge blade design.

These small indentations reduce the contact surface between the blade and certain foods, which can help prevent thin slices from sticking during cutting. This is especially useful when working with moist or soft ingredients.

In practice, the hollow edge can improve performance when slicing:

• Cucumbers
• Zucchini
• Potatoes
• Eggplant
• Cheese
• Salmon
• Cooked ham
• Firm fruits

However, it is important to understand that hollow edges do not replace a sharp blade or proper technique. Their function is to complement the knife’s performance, not define it.

Do hollow edge knives really work?

This is one of the most common questions among buyers.

The answer is yes, but with realistic expectations.

Hollow edges create small air pockets that slightly reduce friction between the blade and food. This can help slices release more easily, especially when working with moist or starchy ingredients.

However, their effectiveness depends on:

• Food type
• Moisture level
• Cutting thickness
• Cutting technique
• Blade sharpness

They tend to be more noticeable when slicing vegetables or soft foods in repetitive cutting tasks.

For this reason, professional chefs often see hollow edge blades as a helpful feature, but not a replacement for high-quality steel or proper sharpening.

The excellence of KAI Shun Classic knives

The Shun Classic series is one of the most respected Japanese knife collections in the world.

Each knife is handcrafted in Seki, Japan, a city known for its centuries-old sword and knife-making tradition. KAI combines this heritage with modern manufacturing precision to create blades that deliver exceptional performance and durability.

The Shun Classic line is widely used by professional chefs, culinary schools, and cooking enthusiasts who demand consistent quality and reliability in their kitchen tools.

VG-MAX steel core – the heart of performance

At the core of the DM-0718 lies VG-MAX stainless steel, a high-performance material developed by KAI to deliver an outstanding balance of hardness, sharpness, and durability.

With an approximate hardness of 61 ±1 HRC, VG-MAX allows the blade to achieve an extremely fine edge while maintaining long-lasting sharpness under regular use.

Key benefits include:

• Excellent edge retention
• High cutting performance
• Strong corrosion resistance
• Easy sharpening with Japanese whetstones
• Stable and durable blade structure

This makes the DM-0718 highly reliable for daily kitchen use.

Damascus steel construction – 32 layers of beauty and strength

The blade is wrapped in 32 layers of Damascus stainless steel on each side, creating the iconic wavy pattern that defines the Shun Classic aesthetic.

This layered construction provides:

• Enhanced blade durability
• Improved flexibility balance
• Reduced food sticking
• Unique visual pattern on every knife

No two blades are exactly the same, making each knife visually unique.

Final thoughts

The KAI Shun Classic DM-0718 Santoku 18 cm is a premium Japanese kitchen knife designed for users who want precision, versatility, and enhanced cutting efficiency.

Its combination of VG-MAX steel, Damascus layering, and hollow edge technology makes it a standout choice for those who cook regularly and value performance as much as aesthetics.

It is not just a kitchen tool, but a refined piece of Japanese craftsmanship built to deliver consistent results for years.

FAQ

What is a hollow edge Santoku?

A Japanese Santoku knife with small indentations that reduce food sticking during cutting.

Do hollow edge knives really work?

Yes, they help reduce friction with moist foods, but do not replace sharpness or technique.

What is VG-MAX steel?

A high-performance Japanese stainless steel known for edge retention and durability.

Is a hollow edge Santoku better?

It depends on use; it helps with sticky foods but does not improve cutting power itself.