Sakai Takayuki - Santoku VG10 Stainless Nashiji - 170mm

The Santoku, meaning "three virtues" for its versatility with meat, vegetables, and fish, is the ultimate all-purpose knife ideal for slicing, dicing, and chopping. Its broad, short blade makes it great for precise, efficient cutting across a variety of ingredients.

This Santoku features a San Mai construction, with a stainless cladding and a VG-10 core. VG-10 is renowned for its ability to maintain a sharp edge and resist corrosion.

The blade showcases a nashiji (pear skin) finish, enhancing food release, while the polished core steel creates a striking contrast with the matte nashiji cladding. The knife is equipped with a hybrid octagonal ebony handle, which is octagonal near the blade and gently tapers to a rounded shape towards the base, providing a comfortable and secure grip.

-DESCRIPTION-

• Shape - Santoku

• Blade length - 170mm

• Blade Height - 47.5mm

• Blade Thickness - 2mm

• Weight - 150.4g

• Blade Construction - San Mai

• Cladding - Stainless Nashiji

• Steel Type - VG-10

• Rockwell Hardness - 61 HRC

• Handle - Hybrid Octagonal Ebony

• Made in - Sakai City, Osaka, Japan

• Brand - Sakai Takayuki 

VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:

• Carbon: 0.95–1.05% (provides hardness and edge retention)

• Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)

• Molybdenum: 0.9–1.2% (improves toughness and wear resistance)

• Vanadium: 0.10–0.20% (increases wear resistance and edge stability)

• Manganese: 0.40–0.50% (improves hardenability)

• Silicon: 0.30% (increases strength and hardness)

• Nickel: 0.20% (enhances toughness)

This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.