Sakai Kikumori NDV VG10 Santoku 165mm

The santoku is Japan’s quintessential all purpose kitchen knife, and the Sakai Kikumori NDV VG10 165mm Santoku is one of the finest examples available in South Africa today.

Crafted by Sakai Kikumori, the knife brand of Kawamura Hamono, this knife carries forward nearly a century of Japanese blade making heritage. Founded in 1926 in Sakai City, one of Japan’s most celebrated knife making regions, Kawamura Hamono represents generations of accumulated craftsmanship. In 2011, the company received the prestigious Sakai Wazashu certification from the Sakai Chamber of Commerce, recognising its commitment to traditional artisan quality. Every knife reflects the work of specialist craftsmen dedicated to forging, grinding, and finishing at the highest level.

The santoku takes its name from the “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal confidence. At 165mm, this knife feels compact, agile, and exceptionally precise, making it ideal for detailed prep work and everyday cooking alike. The tsuchime hammered finish and flowing damascus cladding create a striking visual presence, while the traditional oak handle keeps the knife grounded in authentic Japanese craft tradition.

Steel and Construction

The blade features a VG10 stainless steel core clad in layered damascus steel with a tsuchime hammered finish. VG10 remains one of the most respected steels in Japanese knife making for its balance of hardness, edge retention, and corrosion resistance. Hardened to HRC 60 to 61, it takes an exceptionally fine edge and responds beautifully to whetstone sharpening.

This santoku knife is designed for cooks who want both performance and aesthetics from their Japanese kitchen knife.

Maintenance and Care

The stainless VG10 construction offers excellent corrosion resistance under normal kitchen use. Hand wash and dry thoroughly after use, and avoid dishwashers entirely. Regular stropping and occasional whetstone sharpening will keep the edge performing at its best. As with all fine Japanese knives, avoid cutting bones, frozen foods, or particularly hard ingredients.

Best for: Meat, fish, vegetables, precision prep, everyday home cooking

Kitchen Samurai Ease of Use Rating: Enthusiast All Rounder, exceptional cutting performance with manageable maintenance

HRC: 60 to 61
Made in Japan
Free shipping on orders over R1,500