Japanese Kitchen Knife | Sairyū Santoku | VG10 Core | Damascus 3-Layer Steel

Name: Japanese Kitchen Knife | Sairyū Santoku | VG10 Core | Damascus 3-Layer Steel
SKU: 22195
Price: 160.00 EUR
Availability: OutOfStock

Sairyū Santoku Knife 170mm with VG10 core and Damascus stainless steel blade, Handmade in Japan. Available at j-okini.com in Malta

160.00€

Experience exceptional Japanese craftsmanship with the “Sairyū” Santoku Knife, a versatile 170mm kitchen knife designed for precision, balance, and durability.

Crafted using a 3-layer steel construction, this Santoku features a VG10 stainless steel core, known for its outstanding sharpness, edge retention, and resistance to rust. The blade is finished with a stunning Damascus-style multi-layer stainless steel surface, giving it both beauty and strength.

The elegant black reinforced wood handle (kuro gōban) provides excellent grip, stability, and comfort, making it suitable for both home cooks and professionals. From slicing vegetables to chopping meat and mincing herbs, this Santoku knife embodies the “three virtues” of Japanese cutlery—versatility, control, and reliability.

Proudly stamped with the Minamoto no Hisahide brand mark, each knife represents a fusion of traditional blade-making artistry and modern performance.

What We Love About This Santoku Knife

– Unique Damascus-style wave pattern—no two blades are alike

– Exceptional sharpness and durability with a VG10 stainless steel core

– Comfortable ergonomic handle for perfect balance and control

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Categories: Father's day, Japanese Kitchen Knives Availability: Out of stock

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Description

Japanese Kitchen Knife | Sairyū Santoku | VG10 Core | Damascus 3-Layer Steel

Size	300mm full length, 138g
Size	170mm blade
Material	Stainless Steel (3 layers)
Surface:	Damasucus Stainless Steel
Core material:	VG10 (stainless steel)
Handle:	Black reinforced laminated wood

Made in Japan

Care Instructions:

After each use, wash the knife gently, wipe it with a cloth, and ensure it is completely dry.
For long-term storage, coat the blade lightly with a plant-based oil and wrap it in a tea towel.
Maintain blade sharpness by sharpening approximately every 10 days or as needed for optimal performance.

Cautions and Tips for Longevity:

Use only for food preparation, avoiding non-food tasks.
Whenever possible, use a wooden cutting board to reduce wear on the blade.
Avoid cutting hard items like frozen foods, bones, crab shells, or dense vegetables (e.g., pumpkin) with this knife; use a specialized knife instead to prevent chipping or cracking.
Avoid direct contact with the blade; handle carefully to prevent injury.
Do not expose the knife to direct flame or strike it with hard objects.
Store securely and keep out of reach of children.