Sakai Takumi Aji Masu Santoku 165mm V-Gold San Mai

Product Description

This Japanese Santoku kitchen knife, with a blade length of approximately 165 mm, is designed for everyday universal use in both home and professional kitchens. The model originates from the traditional cutlery region of Sakai and combines practical construction with an emphasis on easy maintenance and long lifespan.

The blade is made of V-Gold stainless steel, known for its good edge retention, stable sharpening behavior, and high corrosion resistance. Thanks to its 3-layer DP construction, the hard core is protected by softer stainless steel layers, which increases the toughness of the blade and reduces the risk of damage during normal use.

The Santoku is a versatile Japanese knife suitable for cutting meat, fish, and vegetables. Its straighter edge profile and compact length allow for precise and controlled work, even in smaller workspaces. The double-sided sharpening makes the knife suitable for both right-handed and left-handed users.

The handle is made of laminated wood, which is dimensionally stable and easy to maintain. The overall balance of the knife supports a comfortable grip and reduces hand fatigue during extended work.

Knife Category

Knife Category: Standard Hand-Made Japanese Kitchen Knife
Knife Type: Santoku (general purpose knife)
Country of Origin: Made in Japan

This knife belongs to the category of standard-made Japanese knives, which are long-term available and designed for regular use. It is not a limited edition or a one-off piece, but a proven traditional working tool.

Knife Specifications

Overall Length: approx. 290 mm
Blade Length: approx. 165 mm
Blade Height: approx. 45 mm
Blade Thickness: approx. 2.0 mm
Weight: approx. 150 g
Sharpening: double-sided (for right-handed and left-handed users)

Materials Used

Blade Core: V-Gold Stainless Steel
Blade Construction: 3-Layer DP Construction

Handle: Laminated Wood

Blade Properties

The blade offers a balanced ratio between sharpness and durability.
V-Gold stainless steel is suitable for users who seek easy maintenance without compromising cutting performance.
The 3-layer construction increases stability and contributes to the long-term life of the edge.

Recommendations for New Knives

For optimal performance, we recommend gently sharpening the knife on a whetstone before first use.
Regular light honing will help keep the edge in good condition.

Knife Maintenance Recommendations

After use, rinse, dry, and store the knife in a dry place.
Even though it is stainless steel, we recommend avoiding prolonged contact with moisture.

Warning

Not suitable for dishwashers or clothes dryers, as high temperatures, chemicals, and mechanical stress can damage both the blade and the handle.

The knife is not designed for cutting bones, frozen foods, hard shells, or other extremely hard ingredients that can cause chipping of the edge.

Do not use the knife for prying, chopping, or as a general tool outside the kitchen – the blade is designed exclusively for cutting.

Avoid cutting on hard surfaces such as glass, stone, or ceramic, which significantly shorten the life of the edge.

We recommend using wooden or high-quality plastic cutting boards designed for kitchen knives.