Santoku Knife 170 mm Kanetsugu SHIUN VG-2 3 Layers, Japanese Oak
Code: 6301Related products
Product detailed description
Kanetsugu SHIUN Santoku 170 mm VG-2 3 Layers Japanese Oak
The Kanetsugu SHIUN Santoku 170 mm is a premium Japanese kitchen knife from the SHIUN VG-2 3 Layers, Japanese Oak series. It combines a sharp core made of Japanese VG -2 steel core, a 3-layer construction with outer AUS-2 stainless steel layers, the practical Santoku blade shape, and a traditional octagonal handle made of Japanese oak. The result is a lightweight, precise, and highly maneuverable all-purpose knife for cutting, slicing, and preparing meat, vegetables, fish, fruit, and herbs. The 170 mm blade offers an excellent balance of control, stability, and comfort for everyday use in both home and professional kitchens.
Technical specifications of the knife
</ tr>| Parameter | Value |
|---|---|
| Knife type | Santoku |
| Blade length | 170 mm |
| Total length | 320 mm |
| Handle length | 135 mm |
| Weight | 132 g |
| Steel | VG-2 |
| Construction | 3-layer construction – VG-2 core sandwiched between 2 layers of AUS-2 stainless steel |
| Blade | Sheepsfoot profile typical of Santoku |
| Surface | Classic Japanese look of the SHIUN VG-2 series |
| Handle | Octagonal handle made of Japanese oak |
| Usage | For right- and left-handed users |
| Series | Kanetsugu SHIUN VG-2 3 layers, Japanese Oak |
| Manufacturing | Japan, Seki City |
| Product Code | 6301 |
| EAN | 8595705404748 |
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What is the Santoku 170 mm suitable for?
The Kanetsugu SHIUN VG-2 170 mm Santoku is a versatile Japanese kitchen knife designed for both everyday and professional use. Santoku translates to “three virtues” or “three uses” and is traditionally used primarily for vegetables, meat, and fish. Thanks to its 170 mm blade length, practical blade shape, and light weight, this knife is ideal for quickly slicing vegetables, portioning boneless meat, filleting fish, preparing fruit and herbs, and general kitchen cutting tasks. The Sheepsfoot profile with a blunter spine promotes safe control while slicing and precise work.
| Usage | Why Santoku is Ideal |
|---|---|
| Vegetables | The taller blade allows for comfortable, precise, and quick slicing of vegetables into slices, cubes, and julienne strips. |
| Boneless meat | The sharp VG-2 core and lightweight construction facilitate a clean cut through muscle tissue. |
| Fish | The blade aids in precise slicing and delicate portioning of fish. |
| Fruit | The fine edge helps with clean slicing of both soft and firmer fruits. |
| Herbs | The blade profile allows for comfortable chopping and rocking motions when cutting herbs. |
| Everyday cooking | The versatile shape handles most common kitchen tasks. |
| Home and professional kitchens | The 170 mm length offers an excellent balance of control, speed, and stability. |
The Kanetsugu SHIUN Santoku 170 mm feels light, confident, and very natural. The balanced blade provides good control, the octagonal handle made of Japanese oak fits comfortably in the hand, and the low weight reduces fatigue during longer food preparation sessions.
VG-2 – reliable Japanese steel for a sharp and clean cut
The blade core is made of Japanese VG-2 steel. This steel is valued for its high strength, good hardness, edge retention, and corrosion resistance. This makes it suitable for everyday kitchen use, where sharpness, reliability, and easy maintenance are important.
In the SHIUN series, the VG-2 core is protected by outer layers of AUS-2 stainless steel. The knife thus combines a sharp cutting core, good blade stability, and practical durability for everyday kitchen work.
| VG-2 Property | Practical Benefit |
|---|---|
| Good sharpness | Allows for clean cutting of vegetables, meat, fish, and herbs. |
| Edge retention | With proper care, the knife maintains its sharpness for a long time. |
| Corrosion resistance | Stainless steel properties facilitate maintenance during daily use. |
| High strength | Stable cutting core suitable for precise kitchen cuts. |
| Balanced performance | A good combination of sharpness, durability, maintenance, and comfort during use. |
3-layer VG-2 + AUS-2 construction
The blade features a 3-layer construction, where a sharp VG-2 steel core is sandwiched between two outer layers of AUS-2 stainless steel. This construction protects the cutting core, supports blade stability, and ensures practical durability during everyday use.
The combination of a harder core and stainless steel outer layers is popular in Japanese kitchen knives because it combines good cutting performance with easier maintenance than traditional carbon steels.
| Construction Feature | Advantage |
|---|---|
| VG-2 Core | Good sharpness, strength, and edge retention. |
| 2 layers of AUS-2 | Protective stainless steel layers enhance the blade’s durability and stability. |
| 3-layer construction | Balanced ratio of cutting performance, toughness, and practicality. |
| Stainless steel construction | Easier maintenance during daily use. |
| Lightweight construction | Comfortable handling and reduced hand fatigue. |
Sheepsfoot blade profile – safe control while working
The Santoku blade features a Sheepsfoot profile with a straighter edge and a spine that curves downward toward the tip. This shape is practical for slicing, dicing, and precise cutting control. The blunter spine and controlled tip help ensure safer blade control. The knife is thus suitable for precise kitchen tasks where stability, comfort, and confidence while cutting are important.
| Advantage of the profile | Benefits during use |
|---|---|
| Good control | Easier blade control when chopping and slicing. |
| Straighter edge | Suitable for quick vegetable chopping and general food preparation. |
| Safer tip | Lower risk of accidental piercing during routine work. |
| Suitable for delicate work | The spine allows for more comfortable control with the fingers during more precise cuts. |
Japanese oak – traditional octagonal handle
The octagonal handle is made of Japanese oak. This traditional shape fits comfortably in the hand, provides a secure grip, and aids in precise blade control. The octagonal handle is suitable for both right- and left-handed users. Thanks to its light weight and good balance, the knife feels light and natural even during extended use in the kitchen.
| Handle Advantage | Benefits |
|---|---|
| Octagonal Shape | Secure and natural grip while cutting. |
| Japanese oak | Traditional natural material with an elegant appearance. |
| Suitable for both right- and left-handed users | Versatile use regardless of dominant hand. |
| Good balance | Less hand fatigue and more precise cutting control. |
| Natural character | Each piece of wood has a unique appearance. |
What makes the SHIUN VG-2 series exceptional?
| Series feature | What it offers |
|---|---|
| VG-2 cutting core | Good sharpness, strength, and blade durability. |
| 3-layer construction | Blade stability and cutting core protection. |
| AUS-2 outer layers | Stainless steel properties and practicality for daily care. |
| Octagonal handle | Precise, comfortable, and versatile grip. |
| Japanese oak | Traditional natural look and comfortable feel in the hand. |
| Made in Japan | Precise craftsmanship by Kanetsugu Seki Japan. |
It is a lightweight and precise Japanese tool designed for everyday cutting of vegetables, meat, fish, and herbs. The combination of a VG-2 core, a 3-layer construction, AUS-2 stainless steel outer layers, and an octagonal handle made of Japanese oak creates a practical Santoku knife with excellent control and a traditional character.
Who is this knife for?
| User type | Why they’ll love this knife |
|---|---|
| Discerning home cooks | A versatile knife for vegetables, meat, fish, fruit, and herbs. |
| Professional chefs | A lightweight and precise Santoku knife for everyday food preparation. |
| Lovers of Japanese knives | Traditional Japanese craftsmanship, VG-2 steel, and a Japanese oak handle. |
| Chefs seeking maneuverability | The 170 mm length offers excellent control for everyday cutting. |
| Right- and left-handed users | The octagonal handle is suitable for use with either the right or left hand. |
| Collectors | The elegant SHIUN VG-2 series with a traditional natural look. |
FAQ – Frequently Asked Questions
What type of steel is used in the Kanetsugu SHIUN Santoku 170 mm knife?
The knife features a Japanese VG-2 steel blade core sandwiched between two layers of AUS-2 stainless steel.
What is the 170 mm Santoku suitable for?
The Santoku is a versatile Japanese kitchen knife suitable for vegetables, boneless meat, fish, fruit, herbs, everyday cooking, and professional food preparation.
What does Santoku mean?
Santoku is often translated as “three virtues” or “three uses” and refers to a versatile knife suitable primarily for vegetables, meat, and fish.
What is the handle made of?
The handle is made of Japanese oak and has an octagonal shape, suitable for both right- and left-handed users.
What does a 3-layer construction mean?
A 3-layer construction means that a hard VG-2 cutting core is sandwiched between two protective layers of AUS-2 stainless steel.
How do I properly care for the knife?
Always wash the knife by hand, dry it immediately, and store it safely in a sheath, stand, or on a magnetic strip. Never wash it in the dishwasher.
Can I use the knife to cut bones or frozen foods?
No. The Japanese VG-2 blade is designed for precise cutting, not for chopping bones, frozen foods, or hard materials.
Recommendations and Maintenance for Japanese Knives
Never wash the knife in the dishwasher. Wash it by hand after use and dry it immediately.
Do not use the knife as a pry bar and do not bend the blade. The knife is intended solely for cutting.
Protect the blade and cutting edge from drops, impacts, and contact with hard materials.
If you will not be using the knife for an extended period, lightly coat it with oil and wrap it in a cloth or newspaper.
Store the knife in a safe place, ideally in a protective sheath, stand, or on a magnetic strip.
Keep the kitchen knife out of the reach of children and exercise extreme caution when handling it.
Notice
Each knife is made from natural materials. Every piece of steel and wood is unique, so the final appearance of the knife may vary slightly from the product photo. The knife you receive will be of the same high quality and carefully crafted.
Sharpening the kitchen knife
To maintain maximum sharpness, we recommend regularly maintaining your Japanese kitchen knife using high-quality water whetstones, diamond sharpening stones, steel and honing steels.</ p>
Water stones are among the gentlest and most effective ways to sharpen Japanese knives. Diamond sharpening stones excel at rapid material removal, making them suitable even for harder types of Japanese steel.
Steel is primarily used for ongoing edge alignment and straightening. For fine polishing and achieving extreme sharpness, we also recommend using stroping leather.
If you are unsure about sharpening, please contact us. We will professionally sharpen your knives according to your individual preferences. We also regularly organize knife sharpening courses.
Cleaning a kitchen knife
After each use, wash the knife by hand in lukewarm water, dry it with a soft cloth, and store it in a safe place. Residues of harsh ingredients can cause rust-like stains on the blade’s surface. This is not always corrosion of the blade itself, but often food particles or debris from the surrounding environment. To remove them, you can use, for example, baking soda mixed with a little water into a fine paste and an old cork.
Dellinger Warranty
Products supplied by Dellinger come with a 100% satisfaction guarantee. We carefully inspect every product and guarantee its high quality, reliability, and long service life. We provide a lifetime warranty against hidden defects. If you have any questions, our team is at your disposal and will be happy to assist you with selecting, using, and caring for your product.
Kanetsugu SHIUN Santoku – a lightweight Japanese all-purpose knife for everyday use
The Kanetsugu SHIUN Santoku 170 mm combines Japanese craftsmanship, a VG-2 steel blade core, a 3-layer construction with AUS-2 stainless steel layers, and a traditional octagonal handle made of Japanese oak.
The result is a lightweight, sharp, and highly maneuverable all-purpose kitchen knife that offers a clean cut, high control, and the traditional Japanese character of the SHIUN VG-2 series.
Additional parameters
| Category: | Shiun VG-2 Tsuchime, 3 layers |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.132 kg |
| EAN: | 8595705404748 |
| čepel: | ocel 3 vrstvá |
| ? délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | oktagonal (8mi hran) |
| typ nože: | Santoku |
| série: | Kanetsugu SHIUN VG-2 3 layers, japanese OAK |
| production: | Japan |
Kanetsugu Seki Japan – The tradition of Japanese swords in modern cuisine
Kanetsugu Seki Japan is a traditional Japanese knife brand originating in the city of Seki, which is considered the centre of Japanese sword making. Its history dates back to the 14th century, when famous samurai swords were manufactured here. It is this sword-making tradition that the Kanetsugu brand has brought to the world of kitchen knives. The company was officially founded in 1918 by master craftsman Matsujiro Kanetsugu, who continued the legacy of the legendary 14th-century swordsmith Kanetsugu Naoe. Now in its fourth generation, the modern company combines traditional craftsmanship with modern production technologies, while still priding itself on hand sharpening, polishing and precision workmanship.
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What makes Kanetsugu knives so special?
A combination of tradition and technology: Hand-finished blades, many with a Damascus pattern or made from modern powder steels (e.g. SG2), combine aesthetics and performance.
Sharpness and durability: Kanetsugu knives are known for their extreme sharpness, high hardness and long cutting life.
Precision manufacturing: Kanetsugu emphasises ergonomics, balance and perfect control when cutting.
Japanese design: Elegant, traditional and modern blade and handle shapes with an emphasis on aesthetics and user comfort.
Model series and uses
Popular series include:
Zuiun – top-of-the-range models made from SG2 powder steel with a Damascus pattern and a beautiful mirror finish.
Saiun – an elegant series with classic Damascus steel.
Pro M, Pro J, Pro S – professional series for chefs and demanding households.
Kanetsugu knives are manufactured for various uses – from versatile Gyuto knives to small Petty knives and traditional Kiritsuke or Nakiri knives.
Conclusion
Kanetsugu Seki Japan is the choice for those who seek Japanese quality, craftsmanship and uncompromising sharpness. Their knives embody the spirit of the samurai tradition and are ideal for both professionals and lovers of exceptional kitchen utensils.
| Manufacturing company : | Seki Kanetsugu Cutlery Co. |
|---|---|
| Address : | 7 Nishi-Monzen-Cho, Seki City, Gifu Prefecture 501-3837 |
| E-mail : | yukie@sekikanetsugu.co.jp |
| EU representative of the manufacturer : | Dellinger s.r.o. |
| Email of the EU representative : | info@dellinger.cz |