Sakai Kikumori Kurouchi VG10 Santoku 180mm

The Sakai Kikumori Kurouchi VG10 Santoku 180mm brings the thin, carefully finished grind of this range to a versatile everyday shape. Smooth cutting and precise control are its defining qualities, making it a rewarding knife for everything from slicing onions to preparing boneless chicken or portioning fish.

The santoku’s broad blade and gently curved cutting edge suit controlled chopping, push cutting and slicing. Its spine curves down towards the tip, giving it a compact profile that feels manageable during everyday preparation. At 180mm, it offers useful cutting length without requiring the space of a longer chef’s knife.

A dark kurouchi finish and textured upper blade give the knife a rustic character. The oxidised finish on the bevel reveals a fine, intricate Damascus pattern, adding subtle detail to the dark steel. A pale magnolia handle and buffalo horn collar complete the traditional appearance.

This range combines blade production in Seki with handle fitting and quality checks by Sakai Kikumori. The blade profile is laser cut before being ground, finished and sharpened by hand. The care taken during these finishing stages gives the knife its refined cutting geometry.

Steel and Construction

The blade uses VG10 stainless steel, hardened to 60 to 61 HRC. It offers a practical balance of edge retention, corrosion resistance and sharpening maintenance for regular kitchen use.

The thin grind is a particular strength of this range. With less steel behind the cutting edge, the blade passes through ingredients with less resistance, helping you achieve fine slices and accurate cuts without unnecessary force.

The intricate Damascus detailing complements the darkened bevel, while the magnolia handle provides a natural feel in the hand. A buffalo horn collar finishes the handle where it meets the blade.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry the blade and handle thoroughly. Do not soak the knife or place it in a dishwasher.

Avoid abrasive cleaning pads and metal polish, which can alter the dark oxidised finish and Damascus contrast. The finish may gradually change in appearance with use.

Use a wooden or suitable synthetic chopping board. Avoid bones, frozen food, twisting through ingredients or prying with the tip. The thin edge performs best with light, controlled cutting technique.

Maintain the edge with a whetstone and store the knife with its blade protected. Keep the magnolia handle away from prolonged moisture and direct heat.

Best for: Everyday vegetable preparation, slicing boneless meat and fish, and cooks who prefer a versatile, manageable alternative to a longer chef’s knife.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. VG10 stainless steel makes care straightforward, while the versatile shape and thin grind suit a wide range of daily preparation.

Blade made in Seki, Japan. Handle fitting and quality checks by Sakai Kikumori.

HRC: 60/61

Made in Japan.

Free shipping on orders over R1,500.