Flat edge, shorter blade, and it chops rather than rocks · review
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.
What we would actually buy The most completely specified knife in this hub, and the one with the strictest care rules. Both come from the same number.
An 18 cm (7.1 in) santoku with a 10Cr15MoV Japanese steel core stated at HRC 62, in a five-layer laminated blade, with a stated 12° edge.
HRC 62 and 12°. Together they describe a knife that cuts more cleanly than anything else in this hub and demands more care: it will chip on a bone where a 56 HRC blade would roll, and it wants a ceramic rod rather than a steel.
A hard core between softer layers. The core does the cutting; the outer layers make the blade less brittle overall. It is why a hard Japanese blade is usable in a kitchen at all.
Wood or plastic boards only. No bones, no frozen food, no glass. Hone on ceramic weekly, sharpen on a stone at 12°, and hand wash and dry it every time.
On sale at around $70 on the American Amazon store at the time of checking.
Prices and availability are what Keepa reported on the date this page was updated; both move.
Prices quoted in this text were read on 3 September 2026. The live price is at the top of the page.
| Blade length | 18 cm (7.1 in) |
|---|---|
| Steel | Japanese 10Cr15MoV |
| Hardness | Stated HRC 62 |
| Construction | Five-layer laminated blade, stated rust and chip resistant |
| Edge | Stated 12°, hand-forged |
| Amazon reference | B0GHM14SQ3 |
| EAN | 6979272510330 |
A listing is not an offer: the reference exists on these stores, availability changes daily.
No — at that hardness the steel is softer than the blade and slides over it without realigning anything. Use a ceramic rod.
A hard cutting core with softer steel on either side: the core holds the edge, the outer layers add toughness and resist chipping. It is the standard construction for hard Japanese blades.
7.8/ 10
The most completely specified knife in this hub, and the one with the strictest care rules. Both come from the same number.
A cook who sharpens their own knives and will keep this one for vegetables and fish.
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.
17.8 cm (7 in) blade · 5Cr15MoV steel · 13° double bevel · pakkawood handle · left- and right-handed
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.
Best for: Vegetables and fish, from someone who will keep it off bones.
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.
