About the Santoku
If you’re looking to invest in one but a good quality knife, then you should be looking at chef’s knife: a gyuto or santoku knife. While specialised knives may be easier to use in some applications, there are few chores that a Santoku cannot do in a pinch. Its name translates to “three virtues”: slicing, dicing and chopping. You can utilise a Santoku in most recipes that call for knife work.
Some (especially women who usually have smaller hands and grips) consider Santoku to be more agile than Gyutos due to their size. They are usually shorter than long chef knives (less than 21cm) and have wide, flat blades and fairly blunt or slightly rounded tips. This helps combat hand fatigue and compensates for the fact that you have to actually chop and not rock. Santoku knives are true all-purpose workhorses. They’re comfortable, light, and fast.
About the blade
Skilled Japanese blacksmiths in Sakai handcraft each blade with premium Japanese VG10 high-carbon stainless steel. VG10 is a cutlery grade stainless steel, the name stands for V Gold 10 (“gold” meaning quality). It is a stainless steel with a high carbon content, making VG10 harder than most stainless steel types. With VG10 you get the hardness of a carbon steel but the corrosion resistance of stainless. Hence, VG10 steel offers an excellent balance between toughness, durability, and razor sharpness.
The blade has a Rockwell Hardness rating (HRC) of 62 which means the edge stays noticeably sharper for a longer time. It is forged with 46 layers Damascus steel which is legendary for its plasticity, hardness and distinctive patterns. The blade in this Santoku knife is designed to increase strength, edge-holding, and cutting ability.
About the handle
The beautiful handle is made with extremely limited European Maple Burl dyed available in a Natural Brown colour and features a subtle copper ring under the kakumaki (collar of the handle). The wood has to be dried for two years before it undergoes the process of stabilisation. This ensures the wood is completely waterproof to avoid bacteria growth and is able to last generations. The stabilised premium-cut maple burl is cut into an octagonal shaped ambidextrous handle to give you a firm grip on the knife. Not only is the handle aesthetically pleasing, it is also perfectly balanced and light. This allows for maximum precision and more controlled movements during use. After all, maple wood is a a strong and durable wood with good resistance to decay.
All Sakai Kyuba knives come in a handcrafted, minimalist European Oak wooden box with a delicate waxed finish wrapped in a Japana signature illustration strip presenting Onna Bugeisha – Japanese women warriors.
Nothing about Sakai Kyuba is left to chance. This Japanese Santoku knife was designed, forged and rigorously tested to serve your family for generations. Made from the highest quality V10 46-layer Damascus Hammered Stainless steel – sturdier and sharper than anything you have experienced before. Wrapped in a beautiful Japana illustration strip styled on ancient Japanese paintings. Backed by a lifetime guarantee.
Although inspired by over 600 years of tradition, each of the Sakai Kyuba 堺久馬 blades is absolutely unique. Every single one has been meticulously handmade and perfected in Japan by Sakai’s (堺市) master blacksmith. Each blade is then forged and hand-polished in Japan by master swordsmen using techniques perfected by their families over centuries. Crafted, not manufactured. No handle pattern is the same, guaranteeing you a unique piece of craftsmanship.