SATAKE PREMIUM SWORD SMITH JAPANESE DAMASCUS SANTOKU - 18 CM - THE PREMIUM KITCHEN ALL-ROUNDER
ADDITIONAL INFORMATION:
The Satake Premium Sword Smith Santoku is not just a kitchen knife, but a meeting of the heritage of traditional samurai sword makers and modern manufacturing technology. This Japanese masterpiece with an 18 cm blade is the true centerpiece of the kitchen, combining stunning aesthetics with unmatched cutting performance.
What makes 69-layer VG-10 steel special?
The heart of the knife is the world-renowned Japanese VG-10 stainless steel, representing one of the highest qualities in the world of premium chef knives.
- 69-layer Damascus finish: The hard VG-10 core is surrounded by 68 layers of softer steel, creating not only the hypnotic pattern visible on the blade but also providing extraordinary structural stability and flexibility.
- Razor sharpness: The extremely high carbon content of VG-10 steel allows for a razor-sharp edge and long-term edge retention.
- Made in Japan: Every Satake piece is crafted in Japan, the historical center of knife making, under strict quality control.
Advantages of the Santoku: Precision and Versatility
The name Santoku (三徳) means "three virtues". Although it is a general-purpose kitchen knife by function, the Santoku design offers several advantages over traditional European shapes:
- Optimal control: The 18 cm blade length is shorter and wider than the Gyuto version, allowing for much more direct control. This is especially important for precise chopping and slicing.
- More comfortable cutting technique: The Santoku blade is straighter, making it ideal for the classic "up-and-down" cutting and chopping, making kitchen work faster and more efficient.
- Safe design: The "sheepsfoot" type tip (downward curving spine) makes use safer while maintaining precision for finer tasks.
- Weight distribution: Due to its ergonomic design and perfect center of gravity, it does not fatigue the hand even during long-term use, whether for professional chefs or demanding home users.
Nature-inspired durability: Premium Green Micarta Handle
The handle is made of a special deep-green micarta material, creating a perfect balance between aesthetics and function.
What is Micarta?
A high-performance industrial composite that is extremely dense, hard, and durable, making it much more resistant than traditional wooden handles.
- Emerald green elegance: The deep emerald green color harmonizes beautifully with the blade's Damascus pattern, creating a modern yet close-to-nature effect.
- Guaranteed non-slip grip: The greatest advantage of micarta is that it provides a safe grip even with wet hands. The texture of the fine canvas layers gives a natural grip.
- Hygienic: It does not absorb moisture or odors and is resistant to kitchen oils and cleaning agents.
Key Features:
- Product Name: Satake Premium Sword Smith Santoku
- Blade Length: 18 cm (the most popular size for precise control)
- Blade Material: 69-layer Japanese Damascus steel with VG-10 premium core
- Handle: Premium green micarta (durable, hygienic, non-slip)
- Edge Retention: Outstanding hardness and durability (60-61 HRC)
- Design: Unique Damascus pattern and deep green handle
- Origin: Made in Japan
STEEL COMPARISON TABLE
|
Steel Type
|
Category |
Composition
(Main Elements)
|
Advantages |
Disadvantages |
Typical Use |
Manufacturer |
| AUS-8A |
Mid-range stainless steel |
Carbon:
0.70 - 0.75%
Chromium:
13.00-14.50%
Molybdenum:
0.10-0.30%
Vanadium:
0.10-0.26%
|
Good corrosion resistance:
High chromium content.
Easy to sharpen:
Average hardness.
Decent edge retention:
Perfect for everyday use.
Cost-effective:
Common choice for mass production.
|
General edge retention:
Requires normal frequency of sharpening.
Lower wear resistance: Compared to harder Japanese steels.
|
Kitchen knives.
Everyday use 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 even at high temperatures.
|
Harder to sharpen:
Due to extreme hardness.
Higher price:
Due to high alloy content and manufacturing tech.
Not stainless:
Japanese carbon steel.
Recommended for expert hands!
|
Professional chef knives.
Specialty knives where edge retention is key.
Industrial cutting tools (e.g., drills, cutters).
|
NACHI FUJIKOSHI - JAPAN |
| MVS10Cob (DAMASCUS) |
Cobalt-alloyed stainless steel |
Carbon:
1.00%
Chromium:
14.27%
Cobalt:
1.34%
Molybdenum:
0.96%
Vanadium:
0.21%
|
Good edge retention:
Due to cobalt content.
Decent corrosion resistance:
Through the alloys.
Balanced performance:
For professional knives.
Good toughness:
Often compared to VG10 due to similar composition.
|
Currently only available in Damascus version.
More expensive than simpler stainless steels.
|
High-end kitchen knives.
Quality pocket knives.
General purpose knives requiring durable edge.
|
NACHI FUJIKOSHI - JAPAN |
| U420J2 |
Low carbon stainless steel |
Carbon:
0.15-0.36%
Chromium:
12.00-14.00%
Manganese:
1.00%
Nickel:
1.00%
Silicon:
1.00%
Sulfur:
0.03%
|
Excellent corrosion resistance:
High chromium content.
Easy to sharpen:
Relatively soft (compared to other Japanese steels).
Very flexible:
Hard to break.
Cost-effective:
Basic Japanese stainless steel.
|
Frequent sharpening:
Compared to harder Japanese steels.
|
Basic (home) kitchen knives.
Diving 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%
Phosphorus:
0.02%
Silicon:
0.010-0.20%
|
Extreme sharpness:
Very fine grain structure and high carbon content.
Easy to sharpen:
Often sharper than many stainless steels.
Excellent cutting performance:
Raw material for traditional Japanese knives.
Patina formation:
Develops a characteristic surface over time.
|
Prone to rusting: No chromium content.
High maintenance:
Requires careful cleaning and storage.
Recommended for expert hands!
|
High quality Japanese kitchen knives.
Straight razors.
Applications where sharpness is paramount and maintenance is not an issue.
|
HITACHI - JAPAN |
