Masutani | SKU: MASU_SKDA_SA170_Green

Masutani Sekka VG10 Nashiji Damascus Santoku 170mm Western Handle

₩139,000

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Color: Teal Handle

Masutani Sekka VG10 Nashiji Damascus Santoku 170mm Western Handle

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	To Be Added - Stainless clad
Profile	Santoku / Santoku
Bevel Type	Double Bevel
Weight	143 g 5.04 oz
Edge Length	169 mm .6.65 inch
Heel Height	42 mm .1.65 inch
Width @ Spine	1.8 mm 0.07 inch
Width @ Mid	1.8 mm 0.07 inch
Width @ 1cm from Tip	1.4 mm 0.06 inch
Steel	VG10 \| Stainless
Blade Construction	To Be Added
Hardness (HRC)	59 - 61
Surface Finish	To Be Added
Handle	Western Pakka Wood with Bolster
Best for	To Be Added

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

The Masutani Sekka VG10 Nashiji Damascus Santoku is a beautifully finished, highly practical all-rounder from Echizen, Japan. Forged with a VG10 stainless steel core and clad in layered Damascus stainless steel, the blade combines excellent edge retention with easy day-to-day maintenance. The upper section features a rustic Nashiji finish, transitioning into the flowing Damascus pattern towards the cutting edge, giving the Sekka series a distinctive look without being overly decorative.

Masutani-san is particularly well known for producing thin, lightweight and exceptionally good-value knives, and the Sekka is no exception. The blade is ground thin behind the edge for effortless cutting performance, while retaining enough substance to remain forgiving for everyday use. The Santoku profile offers a compact and versatile shape suited to vegetables, meat and general kitchen preparation, making it an excellent choice for both first-time Japanese knife users and experienced cooks looking for a dependable daily knife.

With its stainless construction, refined grind and characteristic Echizen craftsmanship, the Masutani Sekka delivers an impressive balance of performance, finish and value.

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.

Profile: Santoku

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.
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Steel: VG10
Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 59- 61
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Handle Specs
Profile: Western with bolster
Material:
- Pakka Wood
Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.
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