Etsu Village Damascus Santoku Wa 170mm (6.7")
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Damascus Santoku with a traditional Japanese Wa handle from walnut wood will be a great addition to your kitchen, suitable for cutting veggies, meat and fish. Blacksmith Masutani is known as an incredibly good knife sharpener, and his knives are no different. With their very thin spine (around 1.8mm) these knives will slide through food with ease.
The core of this Santoku is made of VG-1 stainless steel, a younger cousin of more wide-spread VG-10 steel, and clad into a layer of softer steel, which gives the knife a beautiful Damascus pattern (those curved lines that look like the growth rings of a tree). Compared to VG-10, VG-1 is slightly tougher steel, but with a bit less wear resistance. Due to a very thin grind, VG-1 steel is exposed at the very bottom of the blade (the curvy, hamon-like line). This knife was forged to a hardness of around 60 HRC, which offers a satisfying edge retention and is easy to resharpen.
This Santoku was fitted a wa-style, traditional Japanese handle made of walnut wood. Japanese handles reduce the weight of the blade, moving the balance of the knife more towards the tip of the blade. Not only lighter knives are easier to handle, but they allow a better pinch grip, which gives the user more control of the blade, as it serves as an extension of our hand.
Overall, knives from Mr. Masutani offer a stunning price-performance ratio. They are a great choice for passionate home cooks who are starting to explore the beautiful world of Japanese knives. These knives will fit well into the hands of student chefs, and will also make a great gift (just don’t forget to add a coin with your present).
☝️Extra trivia: Etsu village refers to the “village” of four Japanese cities, Fukui, Ishikawa, Toyama and Niigata, known for their knife making history. A rough translation of “Etsu” in Japanese means happy, or better, self-satisfaction.
|Blade length||170mm (6.7")|
|Handle type / wood||Japanese / Walnut|
|Hardness (HRC scale)||60|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.