Syosaku Japanese Multi Purpose Chef Knife VG-10 (Santoku 6.5-inch, Black Pakkawood)

What makes VG-10 steel special for kitchen knives?

VG-10 steel contains 1% carbon for exceptional hardness (60-62 HRC) and 15% chromium for stain resistance. This Japanese steel composition allows for thinner, sharper blade edges that retain their sharpness longer than standard kitchen knives. The high carbon content provides superior edge retention whilst the chromium prevents corrosion and staining during regular use.

How should I maintain and care for this Damascus knife?

Hand wash only with mild detergent, rinse thoroughly and towel dry immediately after use. Never use a dishwasher as this can damage the blade and handle. Avoid honing steels which can damage the edge - instead sharpen on quality whetstones when needed. Apply knife maintenance oil occasionally if rust spots appear, though this is rarely needed with regular use.

What cutting tasks should I avoid with this knife?

Avoid chopping hard materials like bones, nutshells, frozen foods or ice as these can chip the blade edge. Don't use on granite countertops which can dull the blade. Never attempt to cut through joints or bones - use appropriate bone-cutting tools instead. The knife is designed for precision cutting of softer materials like vegetables, fruits, fish and boneless meats.

Is this knife suitable for left-handed users?

Yes, this santoku features a double-edged blade with 50/50 bevel geometry, making it equally suitable for right and left-handed users. Unlike single-bevel Japanese knives that favour one hand, this design provides balanced performance regardless of your dominant hand. The ergonomic handle design also accommodates different grip styles comfortably.

What's the difference between this and mass-produced knives?

This knife is handcrafted individually by master artisans in Sakai, Japan, using traditional techniques. Each blade receives personal attention during forging, heat treatment and finishing. Mass-produced knives use automated processes that cannot match the precision and quality control of individual craftsmanship. This results in superior blade geometry, better steel treatment and exceptional performance.

How often will I need to sharpen this knife?

The VG-10 steel core provides excellent edge retention, meaning you'll need to sharpen less frequently than standard knives. With regular home use, sharpening every 6-12 months may be sufficient. Professional users might need more frequent maintenance. The blade responds well to quality whetstones and can achieve razor sharpness when properly maintained.

What does the 16-layer Damascus construction provide?

The 16 layers create a beautiful pattern whilst adding practical benefits. The softer outer layers protect the hard VG-10 core from chipping whilst maintaining the sharp edge. This construction adds toughness and durability compared to single-layer blades. The Damascus layers also help with food release during cutting, reducing sticking.

Why is the handle triple-riveted to full tang?

Triple riveting provides maximum strength and durability by securing the handle to the full tang (blade steel extending through the entire handle). This construction prevents the handle from loosening over time and provides better balance. The full tang design also improves the knife's overall strength and longevity compared to partial tang construction methods.