Cart (0)
Your cart is empty
An all-purpose Japanese-Style Knife built for the everyday rhythm of a busy kitchen — light in the hand, sharp at the edge, and equally at home with vegetables, fish or boneless meat.
This 7 inch Santoku-style Japanese-Style Knife is forged around a VG10 steel core and clad in 67 layers of high-carbon Damascus steel, a construction that combines a hard, edge-holding core with a resilient, flexible outer layer. The result is a blade that takes a very fine edge and keeps it through repeated use.
Each blade is precision-forged and hand-finished with an 8–12° edge angle per side, producing clean, low-resistance cuts whether you're slicing, dicing or fine chopping. The handle is shaped for balance and control, so long prep sessions stay comfortable rather than tiring.
We designed this knife around the same principles that guide traditional Japanese blade-making: a hard working edge, careful heat treatment, and a shape that rewards good technique. Treat it well and it will reward you with years of dependable, precise cutting.
Free UK deliveryOn every order
30-day returnsEasy and hassle-free
Customer service in EnglishReply within 24 hours
Secure paymentEncrypted checkout by Shopify
The blade, up close
Hand wash it, hone it now and then, and it keeps a clean, keen edge.
Made for
Drawn at its real length, so you can picture it on your board.
Made for
Keep it away from
Knife finder
Not sure this is the blade you need? Answer three questions and we'll build you a short list from the whole range.
Takes about 20 seconds.
Question 1 of 3
Finding your selection…
Reading your answers…
Your match
AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 chef's knife with a rosewood handle — one 20 cm blade for vegetables, meat and fish.
£79.99
Your match
VG10 · 67 layers · 60±1 HRC · 8–12° per side
An all-rounder chef's knife — equally at home slicing, chopping and dicing vegetables, herbs and boneless meat or fish.
£96.99
Your match
AUS10 · multi-layer · 60±2 HRC · 15° per side
Five hammered AUS10 knives with rosewood handles, plus the magnetic wooden wall rack to keep them off the drawer.
£319.00
The rest of your selection
Your match
AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 Nakiri with a rosewood handle — a 17 cm flat blade made for vegetables.
£79.99
Your match
VG10 · 67 layers · 60±1 HRC · 8–12° per side
A flat, rectangular blade built for push cuts — julienning, dicing and thin, even slices through vegetables and herbs.
£89.99
Your match
AUS10 · multi-layer · 60±2 HRC · 15° per side
Five AUS10 knives with rosewood handles — Chef, Santoku, Nakiri, Petty and Kiritsuke.
£299.99
The rest of your selection
Your match
VG10 · 67 layers · 60±1 HRC · 8–12° per side
A narrow, slightly flexible blade for separating meat from bone, trimming fat and breaking down poultry and fish.
£79.99
Your match
VG10 · 67 layers · 60±1 HRC · 8–12° per side
A 15 cm VG10 Damascus boning knife with a fine 8–12° edge per side.
£91.99
The rest of your selection
Your match
VG10 · 67 layers · 60±1 HRC · 8–12° per side
Six VG10 Damascus knives with abalone handles and a sharpening steel — everything a meat and fish board needs.
£424.99
The rest of your selection
Nami Gyuto Chef's Knife 8″ — Damascus Steel with Abalone Handle
£96.99
Aoi Gyuto Chef's Knife — Damascus Steel with Blue Resin Handle
£84.99
Hinoki 10-Piece Knife Set — Damascus Steel with Scabbards & Sharpening Steel
£499.99
Kiri 5-Piece Knife Set — Gyuto, Santoku, Nakiri, Petty & Kiritsuke
£299.99
Your match
AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 Santoku with a rosewood handle — an 18 cm blade for vegetables, fish and boneless meat.
£79.99
Your match
VG10 · 67 layers · 60±1 HRC · 8–12° per side
The easiest first Japanese-style knife: one VG10 Damascus blade that handles vegetables, fish and boneless meat, with its own wooden scabbard.
£89.99
Your match
VG10 · 67 layers · 60±1 HRC · 8–12° per side
Five pieces in VG10 Damascus with wooden handles and scabbards: bread, chef, santoku and utility knives, plus a sharpening steel.
£349.99
Questions
Not sure which knife? Send us a message and we'll help you choose.
Hand wash only and dry immediately after use. It is not dishwasher-safe — dishwasher heat and detergent can dull the edge and damage the handle over time.
A few passes on a honing rod before use will keep the edge aligned. For a deeper sharpen every few weeks (depending on how often you cook), a whetstone is the traditional and most effective option.
No. Like most Japanese-style knives, this blade is ground fine for precision cutting, so bones and frozen food can chip the edge. Use a dedicated cleaver or boning knife for those tasks.
UK delivery is free on every order, with no minimum spend. Orders are dispatched within 1–2 working days, then delivery takes 5–7 working days (6–9 working days in total). We currently deliver to UK addresses only. Knife orders travel on an age-verified, signature-on-delivery service, so someone aged 18 or over needs to be there with photo ID.
Yes — you have 30 days from delivery to return an unused knife, plus the statutory 14-day right to cancel.
