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Proud supplier to The Cook Up on SBS Food
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The Kaneyoshi Hammered VG10 Japanese Santoku Knife (165mm) on a grey textured background, showing its tsuchime (hammered) finish and black reinforced wood handle.
A close-up of the Kaneyoshi VG10 Santoku blade, detailing the hammered tsuchime finish, sharp edge, and Japanese kanji engraving.
A detailed close-up of the Kaneyoshi knife's black laminated reinforced wood handle and stainless steel rivets. A detailed close-up of the Kaneyoshi knife's black laminated reinforced wood handle and stainless steel rivets.
Three Kaneyoshi Hammered VG10 Japanese knives from the series displayed on a wooden cutting board with a freshly cut pumpkin.
The Kaneyoshi Hammered VG10 Japanese Santoku Knife (165mm) on a grey textured background, showing its tsuchime (hammered) finish and black reinforced wood handle.
A close-up of the Kaneyoshi VG10 Santoku blade, detailing the hammered tsuchime finish, sharp edge, and Japanese kanji engraving.
A detailed close-up of the Kaneyoshi knife's black laminated reinforced wood handle and stainless steel rivets. A detailed close-up of the Kaneyoshi knife's black laminated reinforced wood handle and stainless steel rivets.
Three Kaneyoshi Hammered VG10 Japanese knives from the series displayed on a wooden cutting board with a freshly cut pumpkin.

Kaneyoshi Hammered VG10 Japanese Santoku Knife - 165mm

by Yaxell Japan
Sold out
$159.00
$159.00 - $159.00
$159.00
$139.00
$139.00 - $139.00
$139.00

Kaneyoshi Hammered VG10 Japanese Santoku Knife - 165mm

Crafted in Seki, Japan—the heart of Japanese cutlery for centuries—the Kaneyoshi Santoku is designed for exceptional sharpness and durability with minimal maintenance. The blade's distinctive hammered (tsuchime) finish is not just for beauty; it creates small air pockets that help prevent food from sticking. Each knife is hand-finished by skilled artisans, ensuring it meets rigorous standards of quality that make it ideal for both passionate home cooks and seasoned chefs.

What is a Santoku Knife?

The Santoku (三徳), meaning 'three virtues', is a versatile, all-purpose Japanese kitchen knife. Its three virtues are slicing, dicing, and mincing. With its relatively flat edge and sheepsfoot blade, it is perfectly suited for preparing vegetables, fish, and meat, making it one of the most popular and essential knives in any kitchen.

What's Included

  • 1 x Kaneyoshi Hammered VG10 Santoku Knife (165mm)
  • 1 x Premium Gift Box

Key Features

  • Premium VG10 Steel Core: The blade is forged around a core of VG10 stainless steel, a high-carbon steel with cobalt renowned for achieving extreme sharpness, strength, and rust resistance.
  • Exceptional Edge Retention: A sub-zero treatment hardens the steel to approximately 61 HRC, ensuring a long-lasting, resilient edge that is easy to restore with sharpening.
  • Hand-Finished Hammered Blade: The beautiful tsuchime (hammered) pattern creates air pockets to reduce food sticking, while the hand-finishing process gives each knife its own unique character.
  • Durable Reinforced Handle: The handle is crafted from black laminated reinforced wood, providing excellent durability, water resistance, and a comfortable, secure grip for precise control.

Specifications

Brand Kaneyoshi (by Yaxell)
Knife Type Santoku (All-Purpose Knife)
Blade Material 3-Layer Stainless Steel
Core Steel VG10 Cobalt Alloy
Hardness (HRC) Approx. 61
Blade Finish Hammered (Tsuchime)
Blade Length 165 mm
Total Length 291 mm
Handle Material Black Laminated Reinforced Wood
Country of Origin Seki, Japan
Use & Care
  • Knife care guide: Cleaning, sharpening and storing your Japanese knives.
  • Cutting board guide: Caring for your Japanese rubber cutting board.
  • Knives: Hand wash and dry immediately after use — never the dishwasher. It's the single biggest thing you can do for the blade and handle.
  • Sharpening: A whetstone keeps Japanese knives at their best — honing rods designed for Western knives can be too harsh for harder Japanese steel.
  • Storage: Store knives in a block, on a magnetic strip or with blade guards — loose in a drawer damages the edge.
Good to Know
  • Choosing a Hasegawa board: Which board suits your kitchen — our guide cuts through the confusion.
  • Gentle on blades: Japanese rubber boards are kind to knife edges — one reason chefs pair them with Japanese knives.
Shipping with Care
  • Origin: Shipped from our Sydney store.
  • Speed: Sent within 1–2 business days.
  • Carrier: Australia Post, with Express Post available at checkout.
  • Packing: Securely packed and insured against damage in transit.
  • Shipping: Free for orders over $99 (NSW) or $149 (rest of Australia).
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