Flat edge, shorter blade, and it chops rather than rocks · review
A 17.8 cm (7 in) santoku in 5Cr15MoV steel ground at a stated 13° per side, with a pakkawood handle and a symmetrical bevel that suits either hand.
What we would actually buy The published 13° is the useful number here, and it also tells you what not to cut with it.
A 17.8 cm (7 in) santoku in 5Cr15MoV steel with a stated 13° edge per side, a pakkawood handle, and a symmetrical grind that suits either hand.
13° per side is a Japanese-style edge: keener than a European 20°, and correspondingly more fragile. Keep it away from bones, frozen food and hard rinds, and sharpen it at 13° rather than on a Western guided sharpener.
5Cr15MoV is a moderate stainless — it sharpens easily and does not hold an edge like a 62 HRC blade. Combined with a thin edge, that means honing often rather than sharpening hard.
Pakkawood is resin-impregnated wood: it feels like wood and tolerates a kitchen far better. It is still not a dishwasher part.
Listed but with no offer on the American Amazon store — the reference exists there and nobody is currently selling it.
Prices and availability are what Keepa reported on the date this page was updated; both move.
| Blade length | 17.8 cm (7 in) |
|---|---|
| Steel | 5Cr15MoV |
| Edge angle | Stated 13° per side, ground on both sides |
| Handle | Pakkawood, non-slip |
| Hands | Suitable for left- and right-handed use |
| Amazon reference | B07KC6DMRB |
| EAN | 0715002307438 |
A listing is not an offer: the reference exists on these stores, availability changes daily.
A thinner, keener edge than the 20° European convention — it cuts more cleanly and is more fragile. Sharpen it at its own angle, not on a Western pull-through ground for 20°.
Wood impregnated with resin under pressure. It behaves like hardwood in the hand and resists water far better, which makes it a sensible handle for a kitchen.
7.8/ 10
The published 13° is the useful number here, and it also tells you what not to cut with it.
Vegetables and fish, from someone who will keep it off bones.
Specifications: the manufacturer sheet for cookware and kitchen knives and the matching Amazon product page. Prices and availability: Keepa. Every figure on this page names its source.
18 cm (7.1 in) blade · 10Cr15MoV Japanese steel · stated HRC 62 · 5-layer laminated · stated 12° edge
An 18 cm (7.1 in) santoku in 10Cr15MoV Japanese steel stated at HRC 62, with a five-layer laminated blade and a stated 12° edge — the hardest blade in this hub.
Best for: A cook who sharpens their own knives and will keep this one for vegetables and fish.
≈ $70
18 cm (7.1 in) blade · Japanese 10Cr15MoV Damascus core · 67 forged layers · stated genuine, not etched
A Damascus-clad santoku with a 10Cr15MoV Japanese core and 67 forged layers, and a maker who states explicitly that the pattern is forged rather than laser-etched.
Best for: Someone who wants a beautiful knife and wants to know what is underneath the pattern.
≈ $90
17 cm (6.7 in) blade · granton hollow edge · light, balanced · ergonomic handle · stainless
A 17 cm (6.7 in) santoku with a granton hollow edge, from a maker whose knives are the default in professional kitchens for their grip and their weight.
Best for: Long prep sessions, and anyone who values grip over heft.
Prices quoted in these summaries are dated readings. The live price is shown next to each product.
