Much is said and written about VG-10 stainless steel among knife connoisseurs and collectors, some of it not so complimentary. However, dig into the facts and discard the rhetoric and you will see why this alloy is one of the most popular stainless steels used in the making of kitchen knives.
When treated and hardened correctly, VG-10 is one of the most outstanding stainless alloys in terms of edge holding, ease of sharpening, stability, and stainless properties. The smiths at Takayuki know how to do this to get the best out of this steel. The core steel is covered with a softer stainless steel to add resilience and allow for a lighter and more ductile blade. This cladding is given a really nice tsuchime (hammered) finish before being polished to a high luster.
The santoku is a multi-purpose knife, with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are slicing, dicing, and mincing. Santoku knives usually come in 160mm - 190mm lengths. They are becoming more and more popular in Western kitchens due to the unique shape and smaller, easy to handle size. They can be likened to a small gyuto with a blunter front end and taller profile.
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Rosewood
Ferrule: Black Pakka Wood
Knife Type: Santoku
Edge Length: 170mm
Overall Length: 315mm
Spine Thickness: 2mm
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