Santoku Knife, 18 cm, Takefu, VG-10, 61 Layers, Desert Ironwood Handle

Santoku knife in VG10 damascus steel with Desert Ironwood handle

This handcrafted 18 cm santoku knife from Knifemakers represents Japanese knife-making at its highest level. The blade's 61 layers of damascus steel with a VG10 core ensure exceptional sharpness and durability, while the exclusive Desert Ironwood handle provides perfect balance and comfort during use.

Ideal for precision work with vegetables, fruit, fish and smaller cuts of meat, where control and accuracy are paramount.

Japanese precision tool for the demanding kitchen

Santoku means "three virtues" in Japanese, referring to the knife's ability to master chopping, slicing and dicing. The gently curved edge combined with a blade hardness of 60–61 HRC makes this knife a versatile tool that cuts through both hard and soft ingredients with minimal resistance. The VG10 steel core is specifically developed to hold a sharp edge for a long time, even during intensive use, reducing the need for frequent sharpening.

Durability and comfort in perfect balance

The Desert Ironwood handle – the world's hardest wood – lends the knife not only an exclusive appearance but also a surprisingly pleasant feel in the hand. The stainless steel bolster adds perfect balance and ensures the knife sits firmly and in a controlled manner in the hand, even during extended use. With a total length of 305 mm and a weight of 205 grams, the knife has the ideal heft to let the blade do the work without unnecessarily straining the wrist.

Caring for your investment

This santoku knife is not merely a kitchen tool, but an investment in the joy of cooking. To preserve the knife's unique qualities, it should always be washed by hand and dried thoroughly after use. Avoid the dishwasher, as it can damage both the blade and the handle. The carefully finished surface of the knife makes it comfortable to work with and easier to maintain.

The key benefits of this santoku knife:

• 61 layers of damascus steel with VG10 core for superior sharpness and wear resistance
• Exclusive Desert Ironwood handle with stainless steel bolster for optimal balance and comfort
• Versatile Japanese knife design perfect for precision cutting of vegetables, fish and meat

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

How should I best care for my santoku knife?
Wash the knife by hand with mild washing-up liquid and dry it immediately afterwards. Apply a thin layer of food oil to the blade regularly to protect the steel, and store the knife in a knife block or with a blade guard.

How often do I need to sharpen my santoku knife?
With the high hardness of VG10 steel at 60–61 HRC, the knife retains its sharpness for a long time. Depending on the intensity of use, professional sharpening 1–2 times per year is recommended, supplemented by regular honing on a honing steel.

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