AUS10 damascus
Santoku 12 cm
Three virtues: meat, fish, vegetable.
€119 Net price. VAT not applicable. Shipping calculated at checkout.
Dispatched within 2 working days, delivered in 10 to 25 days.
The knives ship from the workshop that makes them. The stated delay is the real one, not an optimistic average.
14 day returns, no reason needed. 2 year legal guarantee of conformity.
- Steel
- AUS10 damascus
- Weight
- 270 g
- Origin
- Forged in China
What it does
The santoku cuts straight. Lift, come down, the slice falls. Repeated over a kilo of onions, that motion tires the wrist less than rocking, and it is easier to keep even when you are learning.
The blade is tall, which buys two concrete things: your knuckles never meet the board, and the flat of the blade scoops the dice in one movement.
Why VG10
The same core as the gyuto: VG10 at 60-61 HRC, wrapped in 67 damascus layers. The edge lasts because the steel is hard, and the blade survives because the outer layers are soft.
What that changes day to day: a ripe tomato is sliced instead of crushed, and an onion is diced without sawing.
What it asks for
Warm water, dried straight away, stored outside the cutlery drawer. No dishwasher, no bones, nothing frozen. A pass on a stone every two or three months brings the factory edge back.
Specifications
| Blade length | 121 mm |
|---|---|
| Weight | 270 g |
| Steel | AUS10 damascus |
| Origin | Blade forged in China, Japanese in style |
In the box
- The 12 cm santoku, sharp and ready to cut
- A rigid card travel sheath
- The care card
Frequently asked
Santoku or gyuto, which one first?
If you mostly cut vegetables and fish, straight down on a board, take the santoku. If you often work with meat and like a rocking motion, take the gyuto. Same job, different gesture.
What does santoku mean?
Three virtues. The name refers to the three things the blade handles equally well: meat, fish and vegetables.
Why does the tip drop?
Because the santoku is built for straight push cuts rather than rocking. The edge stays in contact with the board over almost its whole length, which stops slices from hanging on.
Is 12 cm enough?
Yes for anything that fits a home board. For a roast, a melon or a large squash, the 20 cm gyuto is more comfortable.
Are your knives made in Japan?
No. The blades are forged in China, in workshops specialised in damascus steel. The style and geometry are Japanese, the manufacturing is not.
Does it arrive sharp?
Yes. It leaves the workshop sharpened to 15 degrees per side, and we check the edge before dispatch.
A blade needs upkeep
A 15 degree edge is restored on a stone, not on a steel. Ours is built for that angle.