Kato Santoku Damascus 175mm (6.8")
Best To Use
(click on icons for more knives)Kato Santoku Damascus is a great looking piece. Highly polished blade makes the both wavy and circular Damascus pattern stick out in all its glory. Santoku shaped knives are intended for versatile use for chefs and home cooks who prefer a medium size multi-purpose knife, which is a little more veggie oriented.
The core of this knife is made of VG-10 steel, a popular, low maintenance stainless steel with good edge retention, hardened to around 60-61 HRC. Softer, nickel (Ni) based steel is clad around the core (san-mai clad), giving the blade this beautiful Damascus pattern.
Yoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a Western-type, durable red&black pakka wood handle. The handle was attached to the blade with three stainless pins and features a stainless bolster for a smooth transition from the handle to the blade.
|Hardness (HRC scale):||60-61|
|Overall length:||300mm (11.8")|
|Blade length:||175mm (6.8")|
|Spine thickness:||1.7mm (0.06")|
|Weight:||150g (5.2 oz)|
|Handle length:||120mm (4.7")|
|Handle type / wood:||Western / Black & Red Pakka wood|
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.