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

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

110,00€

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.

BLADE SHAPE:

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).

STEEL:
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.

LAMINATION:
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.

GEOMETRY:
It has a double bevel (symmetrical) blade.

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

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

Specifications:

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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