Iseya Santoku 180 mm – VG10 Damascus steel, 33 layers

Product description

This Santoku knife comes from the city of Seki in Gifu Prefecture – a region that has been the heart of Japanese blacksmithing for centuries. It is made by Seto Cutlery , a renowned manufacturer combining classic blacksmithing techniques with modern materials.

The blade is hand-forged from premium VG10 Damascus steel , composed of 33 layers of stainless alloys with a visible Damascus texture and a fine stone-hammered finish. The V Gold No. 10 (VG10) steel core offers excellent sharpness, toughness and corrosion resistance, while the Damascus construction ensures strength and an elegant appearance.

The black Pakkawood plywood handle is ergonomically shaped and moisture-resistant - ideal for everyday use in the kitchen.

Santoku (translated as "three virtues") is a universal knife suitable for cutting meat, fish and vegetables and is one of the most used types in Japanese cuisine.

Knife category

This knife belongs to the category of standard Japanese knives that have been available for a long time and are intended for regular use in the kitchen. It is not a limited edition or a one-off piece, but a traditional working tool.
Knife type: Santoku (universal chef's knife)
Country of origin: Made in Japan
Manufacturer: Seto Cutlery
Place of production: Seki, Gifu Prefecture

Knife specifications

Total length: approx. 310 mm
Blade length: 180 mm
Blade height: approx. 44 mm
Blade thickness: approx. 2.4 mm
Weight: approx. 155 g
Hardness: approx. HRC 58
Focus: double-sided

Materials used

Blade core: VG10 (V Gold No. 10)
Blade - sheath: 33-layer stainless Damascus steel
Handle: black Pakkawood plywood

Blade features

San-mai construction (three-layer) ensures high strength and stability.
The hammered surface (hand-hammered effect) reduces the adhesion of sliced ​​food to the blade.
VG10 Damascus steel combines long blade life with corrosion resistance.
Universal Santoku profile suitable for meat, fish and vegetables.

Recommendations for new knives

To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
We offer knife sharpening - we will be happy to recommend a suitable stone or service depending on your style of use.

Knife maintenance recommendations

After use, rinse the knife, dry it and store it in a dry place.
Regular fine grinding will extend the life of the blade and maintain optimal cutting performance.

Warning – stainless steel knives

VG10 stainless steel is highly resistant to corrosion, however we recommend not leaving the knife wet for long periods of time.
Proper care will ensure a long life and consistent performance of the blade.

Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.
The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.
Each piece is original - the damask pattern and the structure of the beaten surface may vary slightly.