Masutani VG1 Nashiji Santoku 165mm

If your current knife needs a firm push to get through an onion, the Masutani VG1 Nashiji Santoku 165mm offers a welcome change. Its very thin grind reduces resistance as the blade moves through food, making fine slices and neat, consistent chopping easier to achieve. Combined with its light weight, that geometry gives the knife a quick, responsive feel at the board.

The compact 165mm blade is a practical size for everyday meals. Slice mushrooms, dice onions, prepare boneless chicken or cut vegetables for a salad without manoeuvring a long blade around your workspace. It is an approachable first Japanese kitchen knife, with enough cutting performance to appeal to experienced cooks too.

Masutani has earned a following among knife enthusiasts for delivering impressive cutting ability at an accessible price. Thin geometry and light, nimble handling are recurring themes in owner feedback. This Nashiji Santoku brings those qualities together with the warmth and texture of a charred oak handle.

Steel and Construction

The blade features a VG1 stainless steel core with San Mai construction. The harder core forms the cutting edge, while softer stainless steel layers sit on either side to support it. Stainless steel throughout makes this a straightforward knife to care for during daily preparation.

VG1 is produced by Japan’s Takefu Special Steel. It offers a useful balance of edge retention, corrosion resistance and sharpenability, making it a practical steel for a knife that sees regular kitchen use. When the edge needs refreshing, it can be maintained on a whetstone.

Masutani carries out its heat treatment in-house, keeping control over a critical stage of production. Hardening and tempering establish the balance between an edge that resists deformation and a blade with suitable toughness for its intended use. Managing this process within the workshop supports consistent quality.

The grind is just as important as the steel. This knife is very thin behind the edge, so less metal needs to pass through the ingredient after the edge starts the cut. That is a large part of why it feels so effortless when slicing vegetables. It also calls for sensible technique: use straight, controlled cuts and avoid twisting the edge in firm ingredients.

Finish and Handle

The Nashiji finish, named after the texture of pear skin, gives the blade a subtly mottled appearance. It adds understated character without distracting from the knife’s practical design.

An octagonal charred oak handle complements the textured blade with dark tones and visible grain. The octagonal shape provides a clear sense of the blade’s orientation in your hand, while natural variations in the oak give each handle its own appearance.

Maintenance and Care

Hand wash and dry thoroughly after use. Do not soak the knife or put it in the dishwasher.

Use a wooden or suitable plastic chopping board. Avoid bones, frozen foods, prying and twisting cuts, which can damage the fine edge. Maintain sharpness with a whetstone when needed.

Best for: Home cooks and chefs looking for a lightweight, precise everyday Santoku with a thin grind, easy stainless steel care and excellent value.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder.

HRC: 61

Made in Japan.

Free shipping on orders over R1,500.