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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
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Sakai Takayuki Santoku Knife with Wenge Handle 170mm (6.7") Kurokage VG-10 with Non Stick Coating
$189.00
Looking for a great multipurpose kitchen knife?
The Sakai Takayuki Kengata Japanese Santoku knife is super nimble and able to perform very delicate tasks with the Kengata tip! The VG-10 core with 33 layer Damascus is a great stainless steel option with low maintenance and good edge retention along with a non-stick coating.
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.
Santoku Knife
Blade Material: VG-10 Stainless Steel with Non-Stick Coating
Blade Length: 170 mm (6.7")
Edge Type: Double Bevel
Handle Type: Japanese Style, Wenge and Buffalo Horn Handle
Weight: 134 g
Blade Width: 47 mm
Blade Thickness: 2 mm
Handle Length: 120 mm
Handle Thickness: 25 mm
Blade Width: 47 mm
Blade Thickness: 2 mm
Handle Length: 120 mm
Handle Thickness: 25 mm
Enhance your cooking with a VG-10 Japanese Santoku knife
This knife has fluorine coating which is not easy to get dirty and resistant to rust. The blade repels water and oil, so easy to clean. The handle is beautiful wenge wood. Wenge is an African timber that has a beautiful black and gentle color tone and a unique delicate grain. It is known as very strong and hard wood.
Category: Santoku, Stainless Steel, VG-10, Western Style
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.
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