This collection focuses on Santoku knives using VG10 stainless, a high-carbon chromium steel tuned with molybdenum, vanadium, and cobalt. The alloy’s fine carbide structure balances hardness, toughness, and rust resistance. Typical blades are around 5-7 inches with a slim grind and double-beveled edge. Geometry favors linear technique: a flat heel section and a gently lowered tip for clean push cuts and accurate dicing.
VG10 cores are often clad for stability and ease of maintenance while keeping weight moderate. The shape suits everyday prep across produce and boneless proteins. Maintenance is simple: rinse by hand, dry at once, avoid prolonged soaking or dishwashers, and maintain sharpness by light honing between sharpening sessions on water stones.
For more options, explore our Santoku collection. You’ll see different lengths, heel heights, and handle woods built for balance in daily prep. Compare profiles and steels to pick the knife that fits your hand and cooking style.
