Santoku VG-10 Ebony Wood Handle 170mm/6.7in

Kasumi Japan Santoku VG-10 Ebony Wood Handle 170mm/6.7in

The Santoku Knife 170mm (approx. 6.7 inches) by Kasumi Japan is built for home cooks who take their prep seriously. It combines traditional Japanese craftsmanship with modern practicality—balanced in the hand, easy to control, and durable enough for everyday kitchen use.

Designed around the “three virtues” of a traditional Santoku, this knife excels at cleanly slicing meat and fish, dicing, and mincing vegetables. The razor-sharp VG-10 stainless steel blade delivers smooth, precise cuts with long-lasting edge retention, while the handcrafted black ebony wood handle provides a secure, comfortable grip for confident daily performance.

Key Features:

• Made in Japan using traditional Japanese forging techniques.
• Premium VG-10 Steel Blade: Crafted from VG-10 stainless steel for exceptional sharpness, durability, and strong edge retention. Holds a razor-sharp edge for up to 6 months without sharpening.
• Ebony Wood Handle: Handcrafted black ebony wood handle offers a secure, comfortable grip with moisture resistance for stable control during prep.
• Razor-Sharp Precision: 2mm thick blade designed for smooth, clean cutting.
• Designed for Home Cooks: A well-balanced blend of sharpness, durability, and easy maintenance for everyday use.
• Best for slicing meat and fish, dicing, and mincing vegetables—plus general prep when you want one versatile Japanese knife on the board.

Bring all-around Japanese versatility and precision into your kitchen with the Kasumi Japan Santoku Knife—your everyday go-to for clean slicing, effortless dicing, and fast, controlled 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! 🌟