Not Available
SKU: MK#M144-SA170VG1
0 reviews

Miki VG1 35 Layers Damascus Santoku knife 170mm (6.7") Mahogany Pakkawood handle

Availability: Not Available

Beautiful Santoku knife made by Japanese Miki Knife Company. With 170mm long, blade made from of stainless Damascus steel, using high-purity steel VG10 as the central core. Western-style Mahogany Pakkawood handle.

177 USD
Woldwide Shipping!
Flat Rate at US $23.00

Log in to leave a review.

Beautiful Santoku knife made by Japanese Miki Knife Company. With 170mm long, blade made from  of stainless Damascus steel, using high-purity steel VG10 as the central core. Western-style Mahogany Pakkawood handle. This blade shape and steel will guarantee a very good cutting ability, sharpness, and easy maintenance at the same time. High corrosion resistance. Miki Santoku knife is a perfect choice for home "Everyday" cooking and it is an excellent first knife for people who wants to start using a Japanese knife. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Santoku
Brand Miki Hamono
Knife Style Western Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 0/0
Blade Lenth (mm/inch) 170/6,7
Blade Height at Base/Heel (mm/inch) 0/0
Blade Thickness above heel (mm/inch) 3,5/0
Blade Thickness above tip (mm/inch) 3,5/0
Blade Steel / Core steel VG1
Blade Core Hardness 60-61HRC
Blade Construction / Structure Damascus
Knife Handle Material Mahogany Pakkawood
Handle Bolster Yes
Handle style Western
Total Knife Weight (g/Oz) 0/0
Hand-sharpened Yes
Place of Origin Hyogo Japan
Japanese Santoku Knife is the most popular middle-size multipurpose kitchen knife in Japan. Blade length usually between 15 and 18 cm. In Japanese, Santoku means “Three Virtues” and it is a grate knife for cutting, slicing, and chopping. Santoku knives were created after the end of World War II, during the Japanese ecomic miracle by mixing Japanese traditional Nakiri knives with Western classic Chef knives.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

To Top