Kanetsune VG-10 180 mm Japanese WA-Santoku Knife

Product detailed description

Japanese Santoku Knife 180 mm Kanetsune KC-393 – VG-10 and HAMON Suguha

The Santoku 180 mm knife from the Kanetsune KC-390 series represents the perfect blend of modern Japanese steel and traditional aesthetics. The three-layer blade with a VG-10 stainless steel core offers excellent sharpness, long edge retention, and high corrosion resistance. The elegant satin finish of the blade is complemented by a distinctive HAMON line in SUGUHA style (straight line), which references traditional Japanese KATANA swords. This detail gives the knife a unique character and visual depth. Thanks to the blade length of 180 mm, the Santoku is ideal for everyday universal use – it perfectly handles cutting meat, fish, fruit, and vegetables. The wider blade and lower tip provide excellent control and stability during work. The spine of the knife and the edge taper smoothly to the tip, ensuring maximum control and extraordinary cutting power with every movement. The thin blade profile allows for smooth passage through ingredients without tearing and minimizes resistance during cutting. The Santoku is designed primarily for push cuts, pull cuts, and chopping techniques. Thanks to the straighter edge line, it allows for fast and efficient slicing without the need for a rocking motion. It is ideal for precise slicing, fine dicing, and quick chopping of ingredients into smaller pieces. The knife is exceptionally versatile – it perfectly handles cutting, slicing, and cleaning meat, fish, fruit, and vegetables. Thanks to its geometry, it provides high precision and control even during detailed work. VG-10 steel is known for its balance – it combines high hardness, wear resistance, and easy maintenance, making it an ideal choice for everyday use. The handle has a traditional octagonal shape and is made of high-quality gray laminated wood. It offers a firm, natural grip, excellent balance, and comfort during work. The fine wood grain along with precise polishing underlines the minimalist yet elegant look of the knife. The Seki Kanetsune logo is marked at the end of the handle, confirming its origin from one of the most important Japanese knife-making centers. Made in the Japanese city of Seki.

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Main Advantages

• Universal Santoku knife with a 180 mm blade length
• Core made of VG-10 stainless steel
• Excellent sharpness and long edge retention
• High corrosion resistance
• Three-layer blade construction
• Elegant HAMON (Suguha)
• Thin profile for a smooth and precise cut
• Ideal for push cut, pull cut, and chopping techniques
• Perfect for cutting meat, fish, vegetables, and fruit
• Ergonomic octagonal handle
• Great balance and control
• Made in Seki (Japan)

Knife Parameters:

The core of the knife is made of VG-10 steel, which was developed in Japan and is among the most widely used stainless steels for high-quality kitchen knives. This steel is known for its excellent combination of sharpness, wear resistance, and high corrosion resistance. VG-10 reaches a hardness of approximately 60–61 HRC, which allows for achieving a very sharp edge while maintaining good toughness for daily use. It contains approximately 1% carbon and is alloyed with elements such as chromium, molybdenum, vanadium, and cobalt, which ensure long edge life, strength, and material stability. Knives made of VG-10 steel feature very good cutting ability and are simultaneously less demanding on maintenance than carbon steels. Thanks to high corrosion resistance, they are ideal for kitchen use where contact with moisture and food acids occurs. Stainless steel is used on the sides of the blade to protect the core while creating the characteristic HAMON pattern in SUGUHA style (straight line), inspired by traditional Japanese KATANA swords. This detail adds not only functionality but also a unique aesthetic appearance to the knife.

The handle is shaped into a traditional octagonal profile, which ensures a firm, secure, and natural grip for any cutting style. It is made of reinforced laminated wood (plywood) in an elegant gray shade, which is resistant to moisture, deformation, and normal wear. The surface of the handle is precisely machined and polished, making it feel very smooth while not slipping in the hand. The handle is perfectly balanced against the blade, ensuring comfortable handling, precision, and control during work. The Seki Kanetsune logo is marked at the end of the handle as a confirmation of quality and origin from the Japanese knife-making center Seki.

Recommendations and Maintenance

Sharpening a Kitchen Knife

For the knife edge, we recommend using diamond and water sharpening stones. If you are not 100% sure of your skills and dexterity, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, seek a professional sharpener in your area. Damage that could result from unprofessional sharpening is irreversible.

Cleaning a Kitchen Knife:

Particles of aggressive substances adhering to the blade surface can begin to corrode and create spots on the knife surface that look like rust. However, it is not the knife edge that rusts, but specifically those adhering particles. For removal, common items such as baking soda (which forms a "paste" after moistening) and an old wine cork are typically used.

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