Kengata Santoku Knife 160mm (6.3") VG10-VG2 Coreless Damascus


Ideal for: Chopping, slicing, dicing, and julienning.

Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Damascus (VG10 & VG2 Coreless)
160mm (6.3") Kengata Santoku
Handle: Western Style, Full Tang, Black Canvas-Micarta

Weight: 168 g
Blade Width: 40 mm
Blade Thickness: 2 mm
Handle Length: 115 mm
Handle Thickness: 117 mm

The Sakai Takayuki Coreless Damascus Stainless Steel Knives are made of VG10 & VG2 Damascus steel.  The combination of VG10 & VG2 through a proprietary rolling technique reduces the carbide size and creates an extremely hard edge, allowing for a sharper edge along with significantly better edge retention than standard VG10 knives.

The designer handle is hand-crafted from black canvas-micarta that is also extremely durable.  Combined with the full tang, this handle creates an incredibly well balanced knife with a very comfortable grip. Please do not cut bone or frozen food. It may cause it to chip. No dishwasher please. 

Santoku Japanese chef knives are designed to be thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.

Santoku knives are also known in Japan as Bunka Bōchō.  In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.