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Japanese Santoku Damas Knife

Umi Santoku Knife

New

$149.90
$149.90 $149.90
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● The Japanese santoku knife that transforms your kitchen

This 67-layer Damascus steel santoku is the ultimate all-purpose knife. Slice, cut, and chop vegetables, meats, and fish with deadly precision.

● Damascus steel for an exceptional blade

The 67 layers of forged steel create a unique pattern and deliver an ultra-sharp blade that holds its edge for a long time. Each knife displays different wave patterns, a legacy of ancient Japanese techniques.

● Balanced and comfortable in hand

The resin and wood handle offers a natural, comfortable grip. The lightweight, perfectly balanced blade reduces fatigue, even after long prep sessions.

● Built for heavy daily use

Resistant to corrosion and wear, this Damascus steel santoku knife is built to last for years. You can count on it every single day.

Specifications
Material: 67-layer Damascus steel
Blade length: 7.1 inches
Hardness: 60-62 HRC
Blade type: All-purpose Santoku (vegetables, meats, fish)
Handle: Blue epoxy resin and stabilized wood
Weight: Approx. 6.3 oz
Sharpening angle: 15-18° (double bevel)
Care: Hand wash, immediate drying recommended

● FAQ – Common questions

What exactly is 67-layer Damascus steel?

It's steel forged by layering 67 sheets of metal, the same way samurai swords were made. That creates the hypnotic wave pattern, but more importantly, it makes the blade ultra-hard and ultra-sharp. The edge lasts 3 to 4 times longer than a regular knife.

Does the resin and wood handle hold up over time?

Yes. The epoxy resin encases the wood and protects it from water and impacts. The handle won't crack, swell, or warp even with heavy daily use. Just don't leave it soaking in the sink for hours.

Will the blade rust?

Damascus steel contains some carbon for hardness, so it can react slightly to moisture if you leave it wet for a long time. Hand wash it, dry it right after use, and it'll never rust. No dishwasher, ever.

Is the knife actually versatile or just marketing hype?

Actually versatile. The Santoku is the everyday knife in Japan: vegetables, meats, fish, herbs, it handles everything. The wide, flat blade makes transferring to the pan easy, and the ultra-precise edge lets you slice thin or mince without crushing.

Is the knife heavy or does it tire out your hand?

No, it's lightweight and perfectly balanced between the blade and handle. You can use it for 30 minutes straight without wrist strain. That's feedback we get consistently: the Santoku fatigues you way less than a Western chef's knife.

How do I sharpen my Santoku without damaging it?

Use a Japanese whetstone 1000-3000 grit, never a pull-through sharpener that destroys the cutting angle. Sharpen 2-3 times a year for normal home use. If you're not comfortable doing it, a pro will handle it in 5 minutes for a few bucks.

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