Katahiro Zen - Damascus Santoku Knife 5" - Japanese VG10 Steel 67 Layers
The Santoku is the ultimate versatile Japanese knife, designed for slicing, chopping, and dicing with smooth precision on a daily basis.
Type : Santoku
- Lame : 12 cm
VG-10
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Description
Description
Katahiro Zen Santoku Damascus 5" is an exceptional Japanese santoku designed for precision: chopping, slicing, and dicing become cleaner, smoother, and more controlled. Its 12 cm blade, made from premium Japanese VG10 steel and clad in 67 layers of Damascus (SUS430 / SUS431), combines long-lasting sharpness, high hardness, and excellent corrosion resistance. With a thickness of 2.0 mm, it delivers a decisive, razor-like cut on vegetables, herbs, fish, and meats.
Katahiro Zen Santoku Damascus 5"
Its 5" format offers outstanding maneuverability, ideal for everyday use and precision cutting tasks. The handle combines natural white burl wood with translucent blue acrylic resin: a luxurious, modern piece that remains highly comfortable in hand, even during extended sessions. The balance (23.3 cm overall length, 11.3 cm handle) enhances stability and confidence with every movement. A santoku that ticks all the boxes: professional performance, Damascus aesthetics, and a true sense of personality.
Usage
Usage
The Santoku is your all-purpose knife: use it for slicing, chopping, and dicing with a clean, fast cut, ideal for vegetables, herbs, fish, and boneless meats.
Features
Features
- Knife type: Santoku.Blade length: 12 cm.
- Handle length: 11,3 cm.
- Total length: 23,3 cm.
- Blade material: VG-10.
- Handle material: White burl wood + blue acrylic resin.
- Weight: 111 g.
- Blade hardness (HRC): Not specified.
- Country of manufacture: Japan.
Instructions for use and care
Instructions for use and care
- Hand wash immediately after use (do not put in the dishwasher).
- Dry quickly after use.
- Use a suitable cutting surface: preferably a wooden or food-grade plastic cutting board.

FAQ
Can I put my knife in the dishwasher?
No, the dishwasher damages the cutting edge and can cause the blade to rust. Wash by hand and dry immediately.
Can the blade rust?
Yes, if the steel isn’t 100% stainless or if the knife is left damp. To avoid this: rinse it, dry it straight away, and don’t leave it to soak.
Which board should I use?
Wood or food-grade plastic. Avoid glass, stone and marble: they dull the blade very quickly.
Is this knife ambidextrous?
Yes, the grind is symmetrical (50/50).
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