Tetsu & Oak
Sekiryu VG10 Hammered Damascus Santoku 165mm
Sekiryu VG10 Hammered Damascus Santoku 165mm
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Shipping & Returns
Orders are prepared and shipped from Niagara, Ontario. Free standard shipping is available on qualifying Canadian orders over $150 before tax and after discounts.
Please review our shipping and return policies before ordering.
Knife Care
Hand wash and dry your knife immediately after use. Do not place it in a dishwasher. Avoid cutting frozen food, bones, or other hard materials unless the knife is designed for that purpose.
Store the blade in a knife block, saya, blade guard, or on a suitable magnetic strip.
Complimentary First Sharpening
Eligible knives purchased from Tetsu & Oak include their first standard sharpening at no additional cost. Proof of purchase may be required.
Major chip repair, thinning, rust removal, reprofiling, and restoration work are not included.
A versatile 165 mm santoku from Sekiryu’s hammered VG10 Damascus series.
The compact, all-purpose blade is well suited to vegetables, herbs, fish, and boneless meats. Its VG10 stainless-steel construction offers good edge retention while remaining relatively easy to maintain.
A hammered Damascus finish gives the blade a distinctive appearance, while the walnut handle provides a comfortable grip and warm, traditional look.
Specifications
Maker / Brand: Sekiryu
Knife type: Santoku
Blade length: 165 mm
Steel: Three-layer hammered Damascus VG10 stainless steel
Handle: Walnut
Recommended Use
Suitable for:
- Vegetables and herbs
- Fruit
- Fish
- Boneless meats
- General everyday preparation
Use push cuts, slicing motions, or gentle straight chopping. Do not use the knife as a cleaver or cut through bones, frozen food, hard pits, or other extremely hard materials. Avoid prying and twisting cuts.
Care
Hand wash with mild soap and warm water immediately after use. Dry the blade and handle completely before storing.
Do not place the knife in a dishwasher or leave it soaking. Use a wood, rubber, or soft-plastic cutting board and avoid glass, stone, or ceramic cutting surfaces.
Keep the walnut handle dry and apply a small amount of food-safe mineral oil when it begins to appear dry.
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