180mm Ittetsu VG10 Damascus Wa Santoku

The hammered pattern on the blade reduces the overall flat surface area which aids in preventing food from sticking to the blade.

Location: Echizen, Japan.

Line: IWZ

Construction: San mai

Edge Steel: VG10 (HRC ~62)

Cladding: Damascus Stainless Steel

Finish: Migaki Tsuchime

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal pakka wood, brown with black ferrule.

Weight: ~g

Blade Length: 180mm

Overall Length: ~mm

Thickness at Heel: ~2mm

Blade Height: ~mm

This is a food prep knife designed for users who value excellent sharpness and edge retention.

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.