Small Santoku Damascus Knife

Small Santoku Damascus Knife with Hammered Finish and Pakka Wood Handle

Perfect Geometry and Materials

This knife is not just beautiful to look at; it is primarily a sophisticated tool. The blade is constructed using a sandwich method. The base is a cutting core made of VG10 steel, reaching a hardness of 60-61° Rockwell. This ensures extreme sharpness and long-lasting edge retention. The core is protected on both sides by a layer of nickel and silver and then clad with 15 layers of Damascus steel on each side. The result is a blade of 33 layers that combines hardness with necessary flexibility.

The handle is made in a so-called chestnut profile (D-shape), which fits the hand perfectly and ensures a secure grip. The material is a combination of durable Pakka and Cocobolo wood, separated by an elegant ring. The dark wood contrasts luxuriously with the polished blade.

Usage and Purpose

The name Santoku means "three virtues" or "three uses" in Japanese. It refers to the knife's ability to handle three main ingredients excellently: meat, vegetables, and fish. Due to the shorter blade (140 mm / approx. 5.5 inches), this is a "Small Santoku" version, which is more agile than large chef's knives. You will use it for:

• Finely chopping onions and herbs.
• Slicing smaller cuts of meat (boneless).
• Cleaning and portioning fruit and vegetables.

The dimpling (hammered effect) on the blade has a practical significance besides its aesthetic function – it creates air pockets that prevent sliced ingredients from sticking to the knife.

Kitchen knives

Care and Maintenance

To ensure the knife serves you for many years and looks like new, follow these rules:

• Never wash the knife in a dishwasher! Aggressive chemicals and high temperatures would destroy the wooden handle and damage the edge.
• Rinse the knife immediately after use with lukewarm water, gently clean it, and dry it immediately with a cloth.
• Use a magnetic strip or a knife block for storage. Lying loose in a drawer, it can become dull or scratched.
• Use only high-quality whetstones (water stones) for sharpening. Honing steels may be unsuitable for hard VG10 steel and risk chipping the edge.

Safety Warning

The blade is extremely sharp and, due to the high hardness of the core, more brittle than common soft steel knives. Do not use the knife for chopping bones, frozen foods, or opening cans. Prying or twisting in the cut can cause the edge to chip.

A great accessory for this knife is a high-quality wooden cutting board (beech, oak, walnut), which is gentle on the edge. Avoid cutting on glass, ceramics, or marble.

Specifications