Santoku Knife – Red Ebony VG-10 Series 170mm/6.7in

Kasumi Japan Santoku Knife 170mm (6.7in) – VG-10 Red Ebony Handle

Kasumi Japan designs this 170mm Santoku for serious home cooks who want a knife that handles daily prep with confidence. You get a tool that stays balanced in the hand, feels controlled on the board, and delivers dependable durability for everyday cooking.

The Santoku knife is a versatile Japanese all-purpose blade built around its “three virtues”: slicing meat and fish, dicing, and mincing vegetables. Its razor-sharp VG-10 steel edge delivers clean, precise cuts with long-lasting performance, while the handcrafted red ebony handle provides a secure, comfortable grip for steady control throughout every prep session.

Why it performs in real kitchens

• Premium VG-10 steel blade: VG-10 delivers exceptional sharpness, durability, and strong edge retention for clean cuts and reliable longevity.
• Red ebony wood handle: The handcrafted red ebony handle provides a secure, comfortable grip with moisture resistance for confident handling.
• Razor-sharp precision: The 2mm blade thickness supports smooth cutting and stable, accurate control.
• Designed for home cooks: The knife balances everyday performance with easy maintenance for regular kitchen use.
• Best for: Slicing, dicing, and mincing (primary); chopping vegetables and versatile everyday tasks across meat, fish, and vegetables.

Bring Japanese versatility and precision into your kitchen with the Kasumi Japan Santoku Knife—a reliable, all-purpose blade built for effortless daily prep.

Blade Material: VG-10 Steel
Blade HRC: 60~61
Blade Type: Santoku
Blade Length: 170 mm (6.7 in)
Blade Thickness: 2 mm
Blade Width: 47 mm (1.85 in)
Handle Length: 127 mm (5 in)
Handle: Ebony Wood
Origin: Japan

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟