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An elegant, precise Japanese santoku knife that's a pleasure to use every day
17 cm damascene blade with a Japanese VG10 steel core
Carbon content of approximately 1% – Hardness of 60 HRC
Mirror-polished finish - Finely hammered upper surface
Handle made of charred oak with warm tones
Sturdy wood, resistant to moisture and warping
Octagonal shape suitable for both right- and left-handed users
Made in Japan by Tsunehisa Cutlery
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Made in Japan by Tsunehisa Cutlery, the Wusaki Yaketa VG10 santoku knife combines a high-performance Japanese blade with a distinctive charred oak handle. Measuring 17 cm in length, it’s ideal for cutting vegetables, fruits, herbs, fish, and boneless meats. Its well-balanced design facilitates precise movements while remaining comfortable to handle during everyday food preparation.
The 17-cm blade is built around a central core of Japanese VG10 steel, containing approximately 1% carbon. This rigid core is surrounded by several layers of steel, forming a damascene structure recognizable by the patterns on the sides of the blade.
With a hardness of approximately 60 HRC, VG10 steel produces a fine, precise edge that retains its cutting qualities over time.
The mirror-polished finish gives the blade a lustrous appearance and makes it easy to clean after use. Its hammered upper surface creates a subtle texture that reduces contact between the steel and the food. This allows slices of vegetables or fish to release more easily during cutting.
The handle is made of oak, a wood prized for its strength and durability in daily use. Its natural appearance provides a warm feel in the hand, while the charred finish creates an original contrast of tones on the back of the handle.
Each piece may exhibit slight variations in color due to the natural characteristics of the wood and the charring process. This unique feature gives each piece its own distinctive appearance.
Its octagonal shape promotes a stable grip and is suitable for both right- and left-handed users. The eight sides of the handle allow for better control of the blade’s orientation while cutting. The knife remains well-balanced and light enough to handle lengthy preparation tasks without causing excessive fatigue.
Wash the blade by hand after each use with a soft sponge and mild dish soap. Avoid the dishwasher, prolonged soaking, and abrasive products, which can damage the edge and affect the wood.
Dry the blade and handle immediately with a clean cloth.
Use this santoku knife on a wooden cutting board or one made of a soft material. Glass, stone, or ceramic surfaces can quickly dull the blade. For storage, use a knife block, a magnetic strip, or a suitable protective cover.
Tsunehisa is a Japanese cutlery brand whose craftsmanship is rooted in a Japanese tradition that emphasizes the selection of steels, blade construction, and handle craftsmanship.
Tsunehisa’s collections feature a variety of knife profiles and steel types to suit users’ diverse needs. The meticulous attention to detail in the finishes combines culinary efficiency with refined aesthetics.
Check out the other Wusaki Yaketa kitchen knives on our website!
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