SATAKE PREMIUM NOUSHU JAPANESE DAMASCUS SANTOKU - 18 CM - THE PERFECT KITCHEN ALL-ROUNDER
ADDITIONAL INFORMATION:
Satake Premium Noushu Santoku – The meeting of Japanese Damascus steel and elegant olive wood handle
The Satake Premium Noushu Santoku is not just a tool, but a fusion of traditional Japanese sword-making art and modern engineering precision. This 18 cm blade Japanese masterpiece is the jewel of the kitchen, combining stunning aesthetics with an unparalleled cutting experience.
The secret of the 69-layer VG-10 Damascus blade
The soul of the kitchen knife is the world-renowned VG-10 stainless steel, one of the most popular materials for premium category kitchen knives.
- 69-layer Damascus structure: The extremely hard VG-10 core is surrounded by 68 layers of steel with varying hardness. This technology not only creates the hypnotic wave pattern visible on the blade but also provides outstanding flexibility and structural stability.
- Legendary sharpness: Thanks to the high carbon content, the blade can be sharpened to a razor-edge and maintains this edge for an exceptionally long time.
- Original Japanese quality: Every single Satake knife is made in Japan, the stronghold of traditional knife manufacturing, ensuring the strictest quality standards.
Advantages of the Santoku shape: versatility and control
- Perfect controllability: The 18 cm blade length creates an ideal balance; its shorter and wider design provides more direct control even during the finest slicing.
- Efficient cutting technique: The straighter edge line is optimized for Japanese-style "up-and-down" chopping, making preparations faster and more precise.
- Ergonomics and safety: The downward-curving spine (sheep's foot shape) increases safety, while the weight distribution prevents hand fatigue during longer kitchen tasks.
Natural elegance: Premium olive wood handle
The handle of the knife is made of noble olive wood, which lends natural warmth and unique character to the handle.
- Unique appearance: No two pieces are alike; the olive handle's beautiful grain and light tone create a perfect contrast with the darker Damascus blade.
- Comfortable grip: The natural texture of the wood and the ergonomic shape guarantee a stable, non-slip grip that conforms to the hand during use.
- Durability: The dense structure of olive wood resists moisture, thus preserving its beauty and remaining hygienic in the kitchen for a long time.
Key Features:
- Product name: Satake Premium Noushu Santoku
- Blade length: 18 cm (the most versatile size)
- Blade material: 69-layer Japanese Damascus steel with VG-10 premium core
- Handle: Exclusive olive handle (ergonomic and natural)
- Hardness: 60-61 HRC (outstanding edge retention)
- Origin: Japan (Made in Japan)
KNIFE STEEL COMPARISON TABLE
|
Steel Type
|
Type |
Composition
(Main elements)
|
Pros |
Cons |
Typical Use |
Manufacturer |
| AUS-8A |
Mid-range stainless steel |
Carbon:
0.70 - 0.75%
Chrome:
13.00-14.50%
Molybdenum:
0.10-0.30%
Vanadium:
0.10-0.26%
|
Good corrosion resistance: High chrome content.
Easy to sharpen: Average hardness.
Decent edge retention: Perfect for everyday use.
Cost-effective: Common choice in mass production.
|
Standard edge retention: Requires sharpening with normal frequency.
Lower wear resistance: Compared to harder Japanese steels.
|
Kitchen knives.
EDC pocket knives.
Fixed blade knives.
|
AICHI - JAPAN |
| FAX-38 |
High Speed Steel (HSS)
Special use steel
Japanese carbon steel
|
Carbon: 1.23-1.33%
Tungsten: 5.70-6.70%
Molybdenum: 4.70-5.30%
Vanadium: 2.70-3.20%
Cobalt: 8.00-8.80%
|
Excellent wear resistance: Due to high hardness and alloys.
Extreme edge retention: For demanding cutting tasks.
High heat resistance: Retains hardness at high temperatures.
|
Harder to sharpen: Due to extreme hardness.
Higher price: Due to alloy content and manufacturing tech.
Not stainless: Japanese carbon steel.
Recommended for experts!
|
Professional chef knives.
Special knives where edge retention is key.
Industrial tools (drills, mills).
|
NACHI FUJIKOSHI - JAPAN |
| MVS10Cob (DAMASCUS) |
Cobalt-alloyed stainless steel |
Carbon: 1.00%
Chrome: 14.27%
Cobalt: 1.34%
Molybdenum: 0.96%
Vanadium: 0.21%
|
Good edge retention: Due to cobalt content.
Proper corrosion resistance: Via alloys.
Balanced performance: For professional knives.
Good toughness: Often compared to VG10.
|
Currently only available in Damascus version.
More expensive than simple stainless steels.
|
High-end kitchen knives.
Quality pocket knives.
General use knives where edge is needed.
|
NACHI FUJIKOSHI - JAPAN |
| U420J2 |
Low carbon stainless steel |
Carbon: 0.15-0.36%
Chrome: 12.00-14.00%
Manganese: 1.00%
Nickel: 1.00%
|
Excellent corrosion resistance: High chrome.
Easy to sharpen: Relatively soft.
Very flexible: Hard to break.
Cost-effective: Basic Japanese stainless steel.
|
Frequent sharpening: Compared to harder steels.
|
Entry-level kitchen knives.
Dive knives (high corrosion resistance).
Food industry equipment.
|
NIPPON KOSHUHA - JAPAN |
|
SHIROGAMI
(WHITE PAPER STEEL)
|
Japanese Carbon Steel (Traditional) |
Carbon: 1.25-1.35%
Manganese: 0.20-0.30%
|
Extreme sharpness: Very fine grain structure.
Easy to sharpen: Often sharper than stainless.
Exquisite cutting performance: Traditional base.
Patina formation: Develops character over time.
|
Prone to rust: No chrome content.
High maintenance: Requires careful cleaning/storage.
Recommended for experts!
|
High-quality Japanese kitchen knives.
Straight razors.
Where sharpness is paramount.
|
HITACHI - JAPAN |
