Santoku Knife with a 170 mm Damascus Blade and Walnut Handle for Everyday Slicing, Dicing and Chopping

This santoku knife brings slicing, dicing and chopping together in one versatile tool for preparing vegetables, meat and fish. Its 170 mm blade suits everyday meal preparation, letting you move between ingredients without reaching for a different knife for each task.

Made by Masutani Hamono, the knife pairs a VG-10 stainless steel blade with a Damascus finish and a mono walnut handle. At 113 g, it offers a light tool for routine kitchen work, while the double 50/50 bevel provides a symmetrical edge configuration.

Wash by hand with warm water, regular dish soap and a nonabrasive sponge or cloth, then dry thoroughly before storing with the edge protected. Keep it out of the dishwasher and avoid bones, frozen foods, nuts and hard candies.

Features

• Santoku blade for slicing, dicing and chopping vegetables, meat and fish
• VG-10 stainless steel blade with a Damascus finish
• Mono walnut handle in a wa-style configuration
• Double 50/50 bevel
• 113 g weight for a light everyday kitchen tool
• Hand washing and thorough drying required

Specifications

• Blade length: 170 mm
• Total length: 315 mm
• Steel: VG-10 stainless steel
• Blade finish: Damascus; Tsuchime
• Handle: Mono walnut
• Handle style: Wa-style
• Rockwell hardness: 61
• Blade height from spine to heel: 47 mm
• Spine width: 1.8 mm
• Weight: 113 g
• Bevel: Double (50/50)
• Care: Hand wash and dry; do not put in the dishwasher

Frequently Asked Questions

What can I prepare with this santoku knife?

This santoku knife is suited to slicing, dicing and chopping vegetables, meat and fish. Avoid bones, frozen foods, nuts and hard candies.

How large and heavy is this knife?

This santoku knife has a 170 mm blade, measures 315 mm overall and weighs 113 g. Its blade height from spine to heel is 47 mm.

Can I wash this knife in the dishwasher?

No. This santoku knife should be washed by hand because dishwasher heat can damage its wooden handle. Use warm water, dish soap and a nonabrasive sponge or cloth, then dry it thoroughly.

What steel and edge configuration does it use?

This santoku knife uses VG-10 stainless steel and a double 50/50 bevel. Keep the blade clean and dry, and protect its edge during storage.