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Santoku Knife 175mm Damascus VG10 Steel White Kegeki Wood Handle

Santoku Knife 175mm Damascus VG10 Steel White Kegeki Wood Handle

  • 1-Layer Japanese VG10 Steel Cutting Core
  • 66-Layer Damascus Stainless Steel
  • Natural White Kegeki Wood Handle with Mosaic Center Rivet 
  • 62+ HRC
$99.00
$99.00 $149.00 save$50
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90 Days Free Return
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Lifetime Warranty

DESCRIPTION

Crafted from genuine Damascus steel, the knife features an impressive 67-layer construction. These layers are expertly forged together with various carbon steels, creating a stunning pattern on the blade. Polished to perfection, the blade is not only rustproof but also boasts remarkable sharpness and toughness. With an excellent hardness rating of approximately HRC 62, it promises both durability and cutting precision.

At the core of the blade lies the super-steel Japanese VG-10, known for its high carbon content which ensures scalpel-like sharpness and outstanding edge retention. Each knife is honed using the traditional Honbazuke 3-step method, achieving razor-sharp edges of 8 to 12 degrees. This meticulous process allows the Santoku to tackle any culinary challenge with unparalleled blade resilience.

The handle of the knife is masterfully crafted from Natural White Kegeki Wood, renowned for its corrosion resistance and stunning aesthetic. This material’s superior resistance to heat and moisture guarantees a lifetime of use. Ergonomically designed, the handle offers excellent hand control and comfort, further enhanced by a stabilizing end-cap for nimble performance. An exquisite copper mosaic pin at the center rivet adds a touch of artistry, making the knife as visually striking as it is functional.

This 7” Santoku is not just a tool but a lifetime kitchen companion, blending traditional craftsmanship with modern design to meet the high demands of culinary experts.

SPECIFICATIONS

Blade Material: Japanese VG-10 steel core with 66 stainless steel outer layers

Blade Hardness: HRC 62

Blade Edge: Hand-finished 15° Double Bevel Edge 両刃

Blade Type: San-Mai, 33 Layers Edged on Each Side

Pattern: Wave pattern

Handle Material: White Kegeki Wood Handle

Manufacturing Method: Hand-forged

Weight: 202 g
Blade Length: 6.90 in / 175 mm
Handle Length: 5.50 in / 140 mm
Total Length: 12.40 in. / 315 mm

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Customer Reviews

Based on 3 reviews
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M
Mike Dinan
High Quality Knife!

I got this knife about 3 weeks ago because I've never used Japanese made knives for work, especially a Santoku. I wanted to ease into it and see how it felt. It��s become my main workhorse. It��s light and sharp as hell. I haven��t sharpened it since I��ve purchased it. It is still held and edge and extremely precise. Absolutely worth the price and more!

B
Bob
Great quality

Quality steel, great feel in your hand and stays sharp! Worth the price.

Z
Zach Panchuk

Bought this knife as a gift for my cooking enthusiast dad, and it's a winner! The knife's aesthetic appeal is matched by its excellent performance. Overall, a fantastic gift for anyone who loves cooking and appreciates quality kitchen gadgets.

Okingjoy® vs Others

Our Knives Cheap Knives
Premium Japanese Steels
60~62 HRC Sharpness
> 3 Years Lasting-Use
Real Damascus Forged Pattern
High Rust-Resistance
High Anti-Corrosion
Full-Tang
Overpriced
Lifetime Warranty

Why Choose Okingjoy®？

  • What are the shipping costs?
    Free standard delivery on all orders. Okingjoy kitchen knife for sale worldwide. *The following regions are excluded: Africa and the Middle East.
  • Do you offer fast shipping?
    FAST! We ship all orders within 24-48 hours of receiving them! On average our product is delivered within 3-5 business days in the United States. International shipping times will vary depending on country/customs etc.
  • Can I return my product?
    Returns are accepted for 90 days from the delivery date, in accordance with our refund policy. Just send us an email and we'll tell you what to do. Okingjoy official email: service@okingjoy.com 
  • What is the best way to clean and maintain my Okingjoy knife?
    Hand wash only. NOT DISHWASHER SAFE. After every use, hand clean with warm soapy water and dry with a towel. Avoid leaving the blades wet and always wipe dry after washing. These blades contain high levels of carbon which can lead to rust spots. However high carbon blades are EXTREMELY sharp. So be careful!

    To clean and maintain your knife, it is best to follow these steps: First, clean the blade with warm water and dish soap. Be sure to rinse and dry the blade well to prevent it from rusting. Then use a sharpening steel to sharpen the blade.

    Next, use a sharpening steel to sharpen the blade. This will maintain the sharpness and ensure that the knife is in good working order.

    If the blade is very dirty or if food has stuck to it, you can use a soft-bristled brush to gently clean it. After cleaning and sharpening the blade, apply a thin layer of oil to the blade and handle. After cleaning and sharpening the blade, apply a thin layer of oil to the blade and handle, in order to prevent rust and keep the knife in good condition. Finally, store the knife in a safe and dry place, away from heat and humidity. Finally, store the knife in a safe, dry place, away from heat and humidity. A knife block or knife drawer organizer is a good option, as it will protect the blade and prevent accidents.
  • How to sharpen an Okingjoy knife?
    To sharpen a knife, you will need a whetstone or knife sharpener.

    To use a sharpening stone, first soak the stone in water for about 10 minutes.

    Next, lay the knife flat on the stone and tilt the blade so that it forms a 10 to 15-degree angle with the stone.

    Using long, even strokes, move the blade across the stone in a back-and-forth motion, making sure to maintain the angle of the blade.

    After a few strokes, move the blade to the other side of the stone and repeat the process.

    You must sharpen the blade along its entire length and may need to repeat the process several times to achieve the desired sharpness level.
  • What is Damascus steel?
    The origin of the name "Damascus steel" is controversial: two Islamic scholars, Al-Kindi and Al-Biruni (c. 800-873 CE), both wrote about swords and sword steels based on the appearance, the geographical location of where they were produced or forged, or the name of the blacksmith. Both authors also mention the terms "damascene" or "Damascus" when describing the swords to some extent.

    Based on these references, there are three possible sources where the term "Damascus" in the context of steel comes from:

    Al-Kindi refers to swords forged in Damascus in Siberia as "Damascene", but it is important to note that these swords are not described as having a wavy appearance to the surface of the steel. Al-Biruni refers to a blacksmith of swords called Damascus who made crucible steel swords. In Arabic, the word "Damascus" means "watered", and Damascus blades are often described as having a water pattern on their surface.

    The most common explanation is that the steel is named after the capital of Syria, Damascus, the largest of the cities of the ancient Levant. The most common explanation is that the steel is named after the capital of Syria, Damascus, the largest city in the ancient Levant. These may be swords made or sold directly in Damascus, or simply the appearance of the typical patterns, in comparison with damask fabrics, which also bear the name Damascus.