Kato VG-10 Santoku Damascus 170mm (6.7")_1

Yoshimi Kato

Kato VG-10 Santoku Damascus 170mm (6.7")


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✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

The hypnotic Suminagashi pattern and perfect blade profile left us speechless at first glance at this very special knife. Suminagashi ("floating ink") is a term for a marbled pattern (called damascus in knives) and in this Santoku it is so exquisite it could only be made by someone as experienced as Yoshimi Kato.

The 170mm (6.7") Santoku design allows for versatile use and is ideal for chefs who prefer a medium-sized, multi-purpose knife that is a little more suited to cutting vegetables. The blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. The blade edge is sharpened to 50/50 angle, and stays sharp even after hours of constant use. 

The traditional Japanese (Wa) handle is made of rosewood (and black pakka ferrule) and due to its symmetric oval shape fits perfectly in the left as well as the right palm. The distribution of weight between the handle and the blade makes it extremely comfortable to work with and easy to handle.

The core of the knife is made of VG-10 steel, which is clad in several layers of intricate marbled pattern, which the blacksmith obtained by interweaving different layers of materials (Nickel damascus lamination). The VG-10 is currently the most popular Japanese steel, and when deciding which steel to use for a particular blade, one has to weigh its properties such as hardness, retaining sharpness, ease of maintenance, steel graininess, ease of sharpening, and lastly, cost and affordability. The VG-10 (V for Vanadium, G for "gold", which means top quality) is produced by Takefu Special Steel Company, a relatively small company that 60 years prior managed to find the perfect balance between elements forming this famous Japanese steel.

VG-10 is a stainless steel of relatively high carbon content - 1% (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co). The combination of Cr, Mo and V forms many solid carbides, which gives the steel abrasion resistance and consequently better retention of sharpness.

Kato VG-10 Santoku Damascus 170mm (6.7") is a knife we warmly recommend to all you knife collectors and aficionados of superior design.

Blade shape: Santoku

Steel type: VG-10

Blade construction: San-mai / Damascus

Hardness (HRC scale): 61-62

Overall length: 310mm (12.2")

Blade length: 170mm (6.7")

Blade height: 46mm (1.8")

Spine thickness: 1.6mm (0.1")

Weight: 100g (3.5 oz)

Handle length: 126mm (5")

Handle type / wood: Japanese / Rosewood

Kanji on the blade: "Yoshimi Kato" 加藤 義実

Blacksmith: Yoshimi Kato

Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan

☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.

Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.

❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

→ For more details, read our guide
Maintenance of Kitchen Knives.

🤙 Contact us if you need some help. We reply within 1 business day.

- €10
- flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).

- United Kingdom
- shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

- Europe:
1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days

Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

Each knife comes with:

✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK? You have 30 days to return it, no questions asked.

Attentive support

Get in touch, we usually respond within a few hours.


Still doubting which type of Japanese knife should best fit your needs? 

We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.