Shibamasa Santoku VG-5 Damascus 170mm (6.7")
Shibamasa Santoku VG-5 Damascus 170mm (6.7")
Shibamasa Santoku VG-5 Damascus 170mm (6.7")
Shibamasa Santoku VG-5 Damascus 170mm (6.7")


Shibamasa Santoku VG-5 Damascus 170mm (6.7")


Only 0 left in stock

Best To Use

vegetablesnot for meatnot for fish

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Shibamasa Santoku VG-5 Damascus 170mm is a great price-performer. It has every characteristic a Japanese knife should have. Stainless steel, multi-purpose blade shape, damascus finish and a fine sharpness that will make quick work of any chopping task you throw at it.

Overall, a knife with impressive specifications for the price and a perfect “gateway knife” to introduce you to the world of Japanese knives.


The Japanese word Santoku roughly translates to “knife of three virtues” and may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing - the emphasis being on the number 3 (San).

VG-5 is a stainless steel, similar to VG-10. Its high Chromium content (15%) makes it extremely corrosion resistant, while still maintaining a hardness of 59-60 HRC, due to a Carbon content of ~1%. It is slightly more durable than VG-10 steel.

The core layer consisting of the harder VG-5 steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.

It has a double bevel (symmetrical) blade.

The blade features a damascus finish on the bottom and was polished on the upper part.

Western (Yo) handle made from black micarta with silver rivets, resulting in a classic, but timeless look.


Blade shape: Santoku
Steel type: VG-5
Hardness (HRC scale): 59-60
Overall length: 294mm (11.6")
Blade length:
170mm (6.7")
Blade height:
47mm (1.9")
Spine thickness: 1.4mm  (0.06")
Weight: 120g (4.2 oz)
Handle length: 119mm (4.7")
Handle type / wood:
Western / Micarta
Blacksmith: Shibamasa

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.

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