Yoshihiro VG-10 Damascus Santoku

VG-10 is a high-carbon stainless steel known for its ability to hold a razor-sharp edge much longer than standard kitchen knives. It offers the corrosion resistance of stainless steel while maintaining the hardness typically found in high-end Japanese cutlery.

Yes, the hammered finish—often called tsuchime—creates small air pockets between the blade and the food. This reduces drag and prevents ingredients from sticking to the side of the knife, making your chopping smoother and faster.

Absolutely. The Santoku is a versatile, all-purpose shape that is generally easier to handle than a longer chef's knife. Because it has a double bevel edge, it performs just like a standard Western knife, so you won't need to adjust your cutting technique.

No, you should always hand wash this knife. The dishwasher's high heat and harsh detergents can damage the wood handle and dull the precision edge of the VG-10 steel.

To keep the blade performing at its best, use a whetstone for sharpening rather than a pull-through sharpener, which can be too aggressive for this type of steel. Regular honing with a ceramic rod can also help maintain the edge between sharpening sessions.

The reinforced wood handle is designed with a balanced, ergonomic shape that accommodates most hand sizes well. However, because it is a standard 7.1-inch Santoku, those with very large hands may find the handle slightly compact compared to a full-sized 9-inch chef's knife.