Takamura built its reputation in Echizen on one principle: grind the blade thinner than anyone expects at the price. That commitment shows up across every knife in the workshop, and the VG-10 hammered santoku — Japans three-virtue knife, designed to handle meat, fish, and vegetables with equal ease — is one of the clearest expressions of it. At 2mm at the heel with a geometry that tapers cleanly toward the edge, this knife cuts with noticeably less resistance than most santokus in its class, and it does so without sacrificing the durability that VG-10 stainless steel is known for.
The blade is hammer forged using san mai construction with a VG-10 stainless steel core and a tsuchime (hammered) finish on the cladding — the same combination found in the VG-10 hammered gyuto, here shaped into the flatter profile and broader tip geometry that defines the santoku format. At 172mm blade length and 47mm height the knife has generous knuckle clearance and enough flat edge contact for efficient push-cutting through vegetables, while the tip remains useful for detail work and lighter protein tasks. Compared to the gyuto, the santoku trades length for maneuverability — a natural choice for cooks who prefer a more compact knife or whose daily prep leans toward produce and smaller cuts. The 50/50 even bevel suits both right- and left-handed cooks, and at 5.4 oz the knife is light and easy to control through an extended prep session.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher, which shortens edge life over time. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge performing between sessions.
The blade is hammer forged using san mai construction with a VG-10 stainless steel core and a tsuchime (hammered) finish on the cladding — the same combination found in the VG-10 hammered gyuto, here shaped into the flatter profile and broader tip geometry that defines the santoku format. At 172mm blade length and 47mm height the knife has generous knuckle clearance and enough flat edge contact for efficient push-cutting through vegetables, while the tip remains useful for detail work and lighter protein tasks. Compared to the gyuto, the santoku trades length for maneuverability — a natural choice for cooks who prefer a more compact knife or whose daily prep leans toward produce and smaller cuts. The 50/50 even bevel suits both right- and left-handed cooks, and at 5.4 oz the knife is light and easy to control through an extended prep session.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher, which shortens edge life over time. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge performing between sessions.
- Blacksmith: Takamura
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Core Steel: VG-10 Stainless Steel
- Finish: Tsuchime (Hammered)
- Edge Grind: Even Grind
- Bevel: 50/50
- Blade Length: 172mm
- Total Length: 300mm
- Spine Thickness at Heel: 2mm
- Blade Height: 47mm
- Weight: 5.4 oz (154g)
