Looking for a great multipurpose kitchen knife that is incredibly nimble?
The Sakai Takayuki Kengata Santoku is very lightweight and nimble. It is also able to perform very delicate tasks with the Kengata tip! The VG-10 & VG-2 core with Damascus steel Santoku knife is a great stainless steel option with low maintenance and good edge retention.
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.
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
Enhance your cooking with a VG-10 Japanese Santoku knife
The Sakai Takayuki Coreless Damascus Stainless Steel Knives are made of VG-10 & VG-2 Damascus steel. The combination of VG-10 & VG-2 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 VG-10 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.
Japanese Santoku knives are typically shorter and lighter than chef knives, with a thinner blade that tapers to a point. This makes them ideal for slicing and dicing vegetables and delicate tasks like mincing garlic or ginger.
Chef knives, on the other hand, are usually longer and heavier, with thicker blades and curved edges. This design makes them better suited for tasks such as chopping meat or crushing garlic cloves.
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Japanese Santoku 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.
Japanese 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.
Sakai Knives are designated as a traditional craft item and its quality is widely recognized not only in Japan but also in the world. They have been cultivated through a long 600-year history.
Get the ultimate cutting experience with Hasu-Seizo
Japanese chef knives are popular worldwide for their sharpness and precision. At Hasu-Seizo, we're passionate about sharing the joy of Japanese knives with amateur and professional chefs alike. We accept several payment methods for your convenience, including Mastercard, PayPal, Google Pay, Discover, Apple Pay, and more. Plus, we offer free standard USPS shipping within the continental U.S for orders over $150.
Check out our catalog today to find the perfect Japanese Santoku knife for your kitchen! If you have any questions about Japanese chef knives or anything else related to Hasu-Seizo, please don't hesitate to contact us — our team will be more than happy to assist you.
It is joyful to use this sharp and easy to manage knife. It is lightweight, but firm. Slices through vegetables and makes me feel like I am a real chef in the kitchen. It gleams and is the beauty on my knife rack. It is my favorite go to knife now.
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