Sakai Takayuki | SKU: ST_KUROGAKE_ST170

Sakai Takayuki Kurokage VG10 Santoku 170mm

Name: Sakai Takayuki Kurokage VG10 Santoku 170mm
Brand: Sakai Takayuki
SKU: ST_KUROGAKE_ST170
Price: 239000 KRW
Availability: InStock

₩239,000

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Sakai Takayuki Kurokage VG10
Profile	Santoku / Santoku
Bevel Type	Double Bevel
Weight	149 g \| 5.3 oz
Edge Length	174 mm \| 6 27/32″
Heel Height	48 mm \| 1 57/64″
Width @ Heel	2.2 mm \| 3/32″
Width @ Mid	1.9 mm \| 5/64″
Width @ 1cm from Tip	1.1 mm \| 3/64″
Steel	VG10 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	59 - 61
Surface Finish	Tsuchime
Handle	Octagonal Wenge Handle Black Ferrule
Region	Sakai
Best for	First-timers Household Gift buyers

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Kurokage VG10 is Sakai Takayuki's stainless workhorse line for everyday use. Each blade pairs a Takefu VG10 stainless core with a hammered finish and a Teflon coating the maker says gives superb food release.

VG10 is a well balanced stainless steel, easy to sharpen and able to hold a working edge through extended use. The profiles are a touch thicker behind the edge than our finer Japanese lines, but that is a sensible trade here, since it gives the edge some forgiveness while a new user settles into waterstone sharpening.

Every knife in the line comes on an octagonal wa handle, with the santoku, gyuto and petty in wenge joined by a K-tip (kengata) santoku and gyuto for those who prefer a straighter edge and a sharper point for tip-led work. A good first step into Japanese knives that stays low maintenance.

Pros	Cons
Budget friendly Easy to look after Ideal for the household	Not the thinnest geometry

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Sakai Takayuki

Aoki Hamono, the owner of Takayuki brand, is the largest maker of Sakai.

Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives, celebrated for their precision slicing and unparalleled sharpness, cater to professional chefs and culinary enthusiasts who demand the highest quality. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

Adding to the brand's allure are collaborations with famed Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki. Doi's contributions exemplify the brand's commitment to maintaining the highest standards of craftsmanship.

“The undisputed leader of Sakai makers. ”

Est. 1947 | 昭和22年

Known for Classic Sakai knives, unique engraving.

Website aoki-hamono.co.jp Instagram @sakaitakayuki_knife_gallery Read more about Sakai Takayuki

Knife details

Profile

Santoku

The Santoku(三徳) knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is more controllable in chopping and slicing, and the profile is less aggressive, for those reasons, it has bacame a preferred choice for home cooks.

Compare with

VG10

—

15.0% 11.3% 7.5% 3.8% 0

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Co — Cobalt

Typical values from third-party sources.

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness59–61 HRC

VG10 is a stainless knife steel made by Takefu Special Steel. Takefu describes it as corrosion-resistant and easy to sharpen. The 59–61 HRC range here is a guide: heat treatment and grind affect how a finished knife cuts and holds its edge.

Construction

Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

Finish

Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

Handle

Octagonal Wenge Handle Black Ferrule

Profile Octagonal WA
Material
- Wenge

A wenge WA handle with an octagonal profile and a black ferrule. The pictured handle has dark and lighter brown streaks along the wood.

Frequently asked questions

Gyuto or santoku - which should I choose?

Both are all-purpose Japanese knives, and for most home cooks either will handle the bulk of daily prep. The choice comes down to length, blade shape, and how you like to cut.

A gyuto is the Japanese chef's knife - typically 210 to 240mm with a gently curved edge that lets you rock and slide through cuts as well as chop. The extra length and pointed tip give you reach and versatility, from proteins to large produce.

A santoku is shorter, usually 165 to 180mm, with a flatter profile and a rounded sheep's-foot tip. It rewards a straight up-and-down push cut, feels nimble in smaller hands or tight kitchens, and is the classic Japanese household knife.

Rule of thumb: choose a gyuto if you want one do-everything knife with more reach, or a santoku if you prefer a compact, easy-to-control blade. Plenty of our customers end up owning both.

Reviewed by James Zhang · Last updated 29 May 2026

Sakai Takayuki Kurokage VG10 Santoku 170mm

Availability

Detailed Specifications

Sakai Takayuki

Knife details

Santoku

VG10 Element Composition

VG10

Sanmai - Stainless Clad

Tsuchime

Octagonal Wenge Handle Black Ferrule

Frequently asked questions

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Sakai Takayuki Kurokage VG10 Santoku 170mm

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