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Katsushige Anryu VG10 Damascus Santoku 165mm

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$309.00 NZD

Specifications
Style
Santoku
Edge Length
170mm
Bevel
Double Bevel
Overall Length
290mm
Blade Height @ Heel
47mm
Spine Thickness @ Heel/Mid
3mm/2mm
Weight
149g
Maintenance Level
Low
Blade Material
VG10 Damascus
Handle Material
Pakkawood Western
HRC
~60
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Blade Type

The Santoku knife, a classic in Japanese kitchens, translates to "three virtues," symbolizing its proficiency in slicing, dicing, and mincing. With a shorter, versatile blade and a balanced design, it's ideal for a range of tasks, from cutting meat to chopping vegetables, making it a beloved all-purpose tool.

Steel Type

VG10 steel, a high-end Japanese stainless steel, is renowned for its superior edge retention and sharpness. Enriched with carbon and chromium, it offers excellent corrosion resistance. The addition of cobalt, molybdenum, and vanadium enhances its hardness and durability, making VG10 steel ideal for crafting top-quality, long-lasting kitchen knives.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Katsushige Anryu

Katsushige Anryu represents the fourth generation of a blacksmith family in Echizen, with roots tracing back to the 1870s. He serves as the chief smith at Takefu Knife Village and has dedicated most of his life to knife forging, beginning his career after graduating from high school in 1959.

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from 1958 reviews
Great knife for the cost

Always great customer service and fast shipping. Love this product for a great value. Chef's Edge has their act together! I go no where else for my knives now.

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Excellence in cutting

This knife is outstanding. It feels great in hand, just the right size and weight and cuts like a razor.
I'm looking forward to preparing the next meal just so I can use it 😀

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I am in love with this knife 😍

Being FIFO, there generally isn't much joy working as a chef. But having this beautiful knife makes me giddy, and excited to cut a capsicum. Currently fighting the urge to buy her a friend....a battle I am losing. 😳 Maybe a little nakiri sister 🤔. The guy that assisted me was lovely and insightful. For someone who just wanted a pretty knife, I'm regretting not doing this sooner, the knife just falls through things with little effort. ❤️

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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