Takamura built its reputation at CKTG on the Migaki SG2 line - and the VG-10 line brings that same Takefu Village craftsmanship and laser-thin geometry to a more forgiving and accessible steel. VG-10 at 60-61 HRC is fully stainless, durable, and easy to maintain on a ceramic rod. The hammered tsuchime cladding on the gyuto and santoku provides food release and a hand-worked aesthetic that stands apart from polished alternatives. For cooks who want Takamura geometry without the high-hardness considerations of SG2, the VG-10 line is the right answer.
The VG-10 Hammered Santoku 165mm is the most accessible entry into Takamura geometry - the same Echizen craftsmanship and laser-thin grind in VG-10 stainless at 60-61 HRC with a hammered tsuchime cladding that aids food release and gives the knife a handworked appearance. At 5.4 oz and 172mm blade length with 47mm height and 2mm spine this is a well-proportioned santoku with real board presence. VG-10 is fully stainless, easy to maintain on a ceramic rod, and forgiving enough for cooks at any stage of their knife journey.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones or a ceramic honing rod. At 60-61 HRC VG-10 sharpens readily and holds a solid working edge through daily kitchen use.
The VG-10 Hammered Santoku 165mm is the most accessible entry into Takamura geometry - the same Echizen craftsmanship and laser-thin grind in VG-10 stainless at 60-61 HRC with a hammered tsuchime cladding that aids food release and gives the knife a handworked appearance. At 5.4 oz and 172mm blade length with 47mm height and 2mm spine this is a well-proportioned santoku with real board presence. VG-10 is fully stainless, easy to maintain on a ceramic rod, and forgiving enough for cooks at any stage of their knife journey.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones or a ceramic honing rod. At 60-61 HRC VG-10 sharpens readily and holds a solid working edge through daily kitchen use.
- Blacksmith: Takamura Hamono
- Location: Takefu Knife Village, Echizen, Japan
- Construction: Hammer Forged, San Mai
- Steel: VG-10 Stainless Steel
- Cladding: Stainless
- HRC: 60-61
- Finish: Tsuchime (Hammered)
- Edge Grind: Even 50/50 Double Bevel
- Handle: Western
- Weight: 5.4 oz (154g)
- Blade Length: 172mm
- Total Length: 300mm
- Spine Thickness at Heel: 2mm
- Blade Height: 47mm
