Yoshihiro VG-10 46 Layers Santoku Chef Knife

Today, one of the most versatile and popular knives that a cook can have is the Japanese all-purpose Santoku knife. Starting with quality ingredients and using the best tools is essential for creating delicious meals, and a high-quality chef's knife can help make every dish special. Whether you are dicing, slicing, or chopping fresh produce from a local market, or carving a roast chicken, a well-crafted knife can elevate even the simplest tasks.

The VG-10 Hammered Damascus Santoku Chef Knife is forged with 46 layers of Damascus steel with a VG-10 Core, making it both beautiful and functional. The hammered texture of the blade prevents food from sticking and reduces friction. The curved blade allows for smooth rocking motion, while the extended tip enables quick chopping. VG-10 steel is highly regarded in Japanese cutlery for its exceptional hardness, with an HRC level of 60 that surpasses most other stainless steel knives on the market. This hardness allows for a thinner, sharper cutting edge that can effortlessly slice through various ingredients.

The Santoku knife gets its name from the Japanese words for "three virtues," as it combines aspects of traditional vegetable, Usuba, and Gyuto knives into one versatile tool favored by chefs worldwide. Proudly made in Japan, this knife features a traditional Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically designed for seamless use. A protective wooden sheath, known as a Saya, is included to protect the knife and enhance its appearance when not in use.

In traditional Japanese knife-making, maintaining a sharp edge is a priority. Use only water whetstones for sharpening and honing, and always hand wash and dry the knife immediately, especially after working with acidic ingredients. Avoid using the knife on hard objects like bones, nutshells, or frozen foods to preserve its sharpness and longevity. The VG-10 Hammered Damascus Santoku Chef Knife offers exceptional performance, beauty, and value, making it a perennial favorite among cooks and chefs.

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