Santoku Knife, 17.5 cm, Senjen VG10, with Granton Edge

Santoku Knife with VG10 Steel – Precise Cutting Performance in Professional Quality

This santoku knife with VG10 steel combines Japanese knife tradition with modern materials to deliver an exceptional cutting experience. Constructed with an extra-thin 170 mm blade and a hardness of 60–61 HRC, it ensures outstanding sharpness and precision. The ergonomic G10 handle means the knife sits perfectly in the hand.

Ideal for precision work with vegetables, herbs and smaller cuts of meat, where controlled and precise cuts are essential.

Superior VG10 Steel with 67 Layers

The VG10 steel core is surrounded by 67 layers of Damascus steel, produced using a demanding forging technique traditionally used for Japanese swords. This combination gives the knife both excellent hardness and flexibility, meaning the edge retains its sharpness for longer whilst the knife maintains the necessary resilience. The thin blade reduces resistance during cutting, making the work easier and more precise.

Ergonomic Design for Optimal Control

The black G10 handle is designed to provide maximum control and comfort during use. The material is resistant to moisture and temperature fluctuations, ensuring a secure grip even with wet hands. The knife's balance has been carefully calibrated to provide the best possible manoeuvrability, reducing strain on the wrist and fingers during prolonged use. At 449 grams, the knife has the weight needed to let the blade do the work.

Professional Quality for Everyday Use

This santoku knife has been developed with a focus on Danish design and professional performance. It requires minimal maintenance to retain its functionality – always wash the knife by hand and dry it immediately after use to preserve its exceptional qualities. With the right care, the knife will remain sharp and functional for many years, and when sharpening is needed, this can be done repeatedly without compromising quality.

Key benefits of the nakiri knife with VG10 steel:

• Extra-thin blade with 67-layer Damascus steel for superior sharpness
• Ergonomic G10 handle ensuring comfort and control
• High hardness of 60–61 HRC for long-lasting sharpness and precision

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

Frequently Asked Questions

How do I best maintain my santoku knife?

Always wash the knife by hand with mild soap and dry it thoroughly after use. Avoid the dishwasher, as it damages both the edge and the handle. Use a honing steel regularly to maintain the edge.

What is the difference between a nakiri knife and a santoku knife?

The nakiri knife typically has a straight, rectangular blade optimised for vegetables, whilst the santoku knife has a slightly curved edge and is more versatile for meat, fish and vegetables alike.

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