---
product_id: 4013147
title: "VG10 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife (7\"(180mm) Rosewood Handle)"
brand: "yoshihiro"
price: "133863 Ft"
currency: HUF
in_stock: true
reviews_count: 10
category: "Yoshihiro"
url: https://www.desertcart.hu/products/4013147-vg10-46-layers-hammered-damascus-santoku-japanese-multipurpose-chef-knife
store_origin: HU
region: Hungary
---

# 46-layer Damascus steel Octagonal Ambrosia wood handle Natural Magnolia wood saya sheath VG10 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife (7"(180mm) Rosewood Handle)

**Brand:** yoshihiro
**Price:** 133863 Ft
**Availability:** ✅ In Stock

## Summary

> 🔪 Elevate your kitchen game with timeless Japanese precision and style!

## Quick Answers

- **What is this?** VG10 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife (7"(180mm) Rosewood Handle) by yoshihiro
- **How much does it cost?** 133863 Ft with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/4013147-vg10-46-layers-hammered-damascus-santoku-japanese-multipurpose-chef-knife)

## Best For

- yoshihiro enthusiasts

## Why This Product

- Trusted yoshihiro brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **VG10 Stainless Steel Core:** Rock-solid edge retention with a razor-sharp double bevel at 60 HRC hardness.
- • **Ergonomic Octagonal Handle:** Lightweight, hand-welded design ensures fatigue-free, seamless control.
- • **Sticky Veggies? No Problem!:** Hammered blade texture reduces friction and food sticking for faster prep.
- • **Authentic Japanese Craftsmanship:** Proudly forged in Japan with a protective saya sheath for safe, stylish storage.
- • **Precision-Crafted 46-Layer Damascus:** Unmatched blade strength & stunning hammered finish for effortless slicing.

## Overview

The Yoshihiro 46 Layers Hammered Damascus Santoku is a premium Japanese multipurpose chef knife featuring a VG10 stainless steel core forged within 46 layers of Damascus steel. Its double-edged blade with a 60 HRC rating offers exceptional sharpness and edge retention. The octagonal Ambrosia wood handle provides ergonomic comfort, while the hammered blade texture minimizes food sticking. Included is a natural Magnolia wood saya sheath for safe storage. Ideal for slicing, dicing, and chopping, this handcrafted Santoku blends traditional craftsmanship with modern kitchen performance.

## Description

Online shopping for Kitchen Knives & Accessories from a great selection of Cutlery Sets, Specialty Knives, Sharpeners, Cutting Boards, & more at everyday low prices.

Review: Can't get any better than a Yoshihiro. - First, let me preface this by saying I'm not a professional but I do cook at home for my family daily and like to find new recipes to try. And I think I'm fairly knowledgeable about chef's knives and the different steel they use. I've had a Yoshihiro 9.5in Hammered Damascus Gyuto for a many years. I love it but it is a little too long for daily use. I also have several other more expensive knives from Miyabi and Shun. I have to say the Yoshihiro comes 2nd to my Miyabi knives but the Miyabi's are 2 to 3 times the cost. The Shun is meh for how much it cost. I'm also not a fan of my Shun knife because of the higher curved belly which I do not prefer. So anyways.. I bought their Usuba (aka. Nakiri) and used it for a week before returning it and buying this Santoku. It wasn't that there was a defect with the Usuba but that it just didn't fit my preference. I actually like the straight cutting edge of the Usuba for veggies and other soft foods. The handle comes straight out of the blade with no angle so it sits a bit lower than traditional knives like the Gyuto and Santoku. It's because of that, that it felt awkward using it. I prefer the slight angle of the handles in the Santoku and Gyuto. Funny enough, the angle also affected how I slide the blade under the cut food and transfer them. I just kept catching the blade of the Usuba on the cutting board. No issues with the Santoku and Gyuto or my other knives. Now, with all that out of the way.. the Santoku is a dream to use as is its larger brother, the 9.5in Gyuto. The fit and finish is excellent. The hammered damascus works great with the "sticky veggies". All of their knives came very sharp and packaged nicely if you intend it to be a gift for someone. The included Saya is pretty nice as well. It all looks very high end. It's SHARP! First thing I used it on was to cut up some pineapples and the Santoku had no hesitation in slicing through the tough skin/bark. The VG10 steel they use has been great on my Gyuto for the years I've had it. I've only had to sharpen my Gyuto twice (about 2-3yrs between sharpenings). Most other times, I just use a ceramic honing rod. But then I do use my Miyabi more often than any other knife in my kitchen and that's an SG2 steel and it retains its sharpness for just as long while being used much more often. I'm sure this Santoku will be used just as often as my Miyabi knives but I'm guessing it'll require sharpening a little bit more frequently.. time will tell. For chef's knives at a price range between $150 to $250, I really don't think you can do better than a Yoshihiro. I've also tried a few of the sub $100 knives and they don't even come close to the fit and finish. And I'm not even talking about the longevity. The last chef knife I had before going to the higher end brands was a chinese "damascus pattern" chef knife. Most of the cheaper knives aren't real damascus but laser etched. My cheapo chipped every time I looked at it and ended up getting a hairline crack on one side after about a year.. I threw it away before it broke off and cut up a finger or something. The other knives I tried under $100 just had poor finishing where the handles shrunk and you could feel the metal edges catch your skin.. not very comfortable. Some were just too heavy for a knife IMO. I'm sure I'll be enjoying this Santoku for years to come. If it changes. I'll be sure to update it here.
Review: A step up... - Yoshihiro knives are top tier. Their reputation is well deserved. The VG10 is an excellent choice for that "sweet spot" of edge, strength, relative ease of maintenance, and looks. As an added note, the packaging is also top tier. The blade is very sharp right out of the box. It feels good in the hand as it slicee effortlessly. It's definitely a pleasure to use, enhancing the cooking experience. This is NOT an inexpensive knife. However, for this class of cutlery, the expense is quite reasonable! I'm very pleased with my purchase.

## Features

- Blade Material: VG10 Stainless Steel / Edge Angle: Double Edged / Grade: Damascus / Handle Shape: Octagonal / HRC: 60 / Knife Style: Santoku Multipurpose Knife / Saya Cover: Natural Magnolia Wood / Stain Resistant: Yes / Made in Japan
- Forged and hammered with 46 layers of steel in the Damascus tradition with a VG10 Core, the VG10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value.
- The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife , Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere.
- Preparing delicious meals starts with taking wholesome ingredients and using the tools such as a high quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
- Proudly made in Japan. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.
- Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00A9NJNTM |
| Best Sellers Rank | #348,669 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #251 in Santoku Knives |
| Blade Color | Silver |
| Blade Edge | Double-Edged |
| Blade Length | 7 Inches |
| Blade Material | Stainless Steel |
| Brand | Yoshihiro |
| Color | Silver |
| Construction Type | Forged |
| Customer Reviews | 4.5 4.5 out of 5 stars (103) |
| Date First Available | December 18, 2010 |
| Handle Material | Ambrosia wood |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Item Length | 13 Inches |
| Item Weight | 4.5 ounces |
| Item model number | NSSA180SH |
| Manufacturer | Yoshihiro |
| Material | VG10 Stainless Steel |
| Size | 7" |
| UPC | 740016865759 |

## Product Details

- **Blade Edge:** Double-Edged
- **Blade Material:** Stainless Steel
- **Brand:** Yoshihiro
- **Color:** Silver
- **Handle Material:** Ambrosia wood

## Images

![VG10 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife (7"(180mm) Rosewood Handle) - Image 1](https://m.media-amazon.com/images/I/51EOb+-8voL.jpg)

## Questions & Answers

**Q: My knife appears to only be beveled on one side.  Is the normal?  My first yoshihiro**
A: Hello,

Your knife is a double beveled knife and not a single beveled knife. You are most likely being confused by the 70/30 microbevel from the traditional Koba sharpening on the blade. The Koba sharpening is a traditional Japanese hand-made sharpening method for our double-edged knives that enhances their sharpness  and durability of the edge but your knife is a double-beveled knife if you inspect it past the initial Koba Sharpened edge. Single-edged knives additionally have a concave back that would be very noticeable.

This is a common misconception for users who aren't familiar with Koba sharpening and if you're worried, you can contact us via email at info@echefknife.com and we can assist you directly.

Yoshihiro Cutlery

**Q: Is the handle good for left handed use?**
A: The handle is fine for either hand, but my knife is only beveled on the left side of the blade so it might make for an awkward cut for a leftie.

**Q: I  see a customer photo with light colored horn handle. The main pictures have black.  How do I buy the lighter color in the customer photo?**
A: That is different handle.  The light color bolster handle was offered 6 years ago. Currently we offer Black bolster and Mahogany bolster only.
https://www.amazon.com/dp/B007O2ECBU?ref=myi_title_dp&th=1

Thank you
Yoshihiro knife

**Q: Hello. Has anyone had problems with the blade retention in the epoxied handle? Has use loosened or created gaps between the two? Thank you.**
A: Yikes! I just got mine 2 weeks ago and so far so good. How long have you owned it?

## Customer Reviews

### ⭐⭐⭐⭐⭐ Can't get any better than a Yoshihiro.
*by J***K on April 1, 2022*

First, let me preface this by saying I'm not a professional but I do cook at home for my family daily and like to find new recipes to try. And I think I'm fairly knowledgeable about chef's knives and the different steel they use. I've had a Yoshihiro 9.5in Hammered Damascus Gyuto for a many years. I love it but it is a little too long for daily use. I also have several other more expensive knives from Miyabi and Shun. I have to say the Yoshihiro comes 2nd to my Miyabi knives but the Miyabi's are 2 to 3 times the cost. The Shun is meh for how much it cost. I'm also not a fan of my Shun knife because of the higher curved belly which I do not prefer. So anyways.. I bought their Usuba (aka. Nakiri) and used it for a week before returning it and buying this Santoku. It wasn't that there was a defect with the Usuba but that it just didn't fit my preference. I actually like the straight cutting edge of the Usuba for veggies and other soft foods. The handle comes straight out of the blade with no angle so it sits a bit lower than traditional knives like the Gyuto and Santoku. It's because of that, that it felt awkward using it. I prefer the slight angle of the handles in the Santoku and Gyuto. Funny enough, the angle also affected how I slide the blade under the cut food and transfer them. I just kept catching the blade of the Usuba on the cutting board. No issues with the Santoku and Gyuto or my other knives. Now, with all that out of the way.. the Santoku is a dream to use as is its larger brother, the 9.5in Gyuto. The fit and finish is excellent. The hammered damascus works great with the "sticky veggies". All of their knives came very sharp and packaged nicely if you intend it to be a gift for someone. The included Saya is pretty nice as well. It all looks very high end. It's SHARP! First thing I used it on was to cut up some pineapples and the Santoku had no hesitation in slicing through the tough skin/bark. The VG10 steel they use has been great on my Gyuto for the years I've had it. I've only had to sharpen my Gyuto twice (about 2-3yrs between sharpenings). Most other times, I just use a ceramic honing rod. But then I do use my Miyabi more often than any other knife in my kitchen and that's an SG2 steel and it retains its sharpness for just as long while being used much more often. I'm sure this Santoku will be used just as often as my Miyabi knives but I'm guessing it'll require sharpening a little bit more frequently.. time will tell. For chef's knives at a price range between $150 to $250, I really don't think you can do better than a Yoshihiro. I've also tried a few of the sub $100 knives and they don't even come close to the fit and finish. And I'm not even talking about the longevity. The last chef knife I had before going to the higher end brands was a chinese "damascus pattern" chef knife. Most of the cheaper knives aren't real damascus but laser etched. My cheapo chipped every time I looked at it and ended up getting a hairline crack on one side after about a year.. I threw it away before it broke off and cut up a finger or something. The other knives I tried under $100 just had poor finishing where the handles shrunk and you could feel the metal edges catch your skin.. not very comfortable. Some were just too heavy for a knife IMO. I'm sure I'll be enjoying this Santoku for years to come. If it changes. I'll be sure to update it here.

### ⭐⭐⭐⭐⭐ A step up...
*by M***S on February 24, 2025*

Yoshihiro knives are top tier. Their reputation is well deserved. The VG10 is an excellent choice for that "sweet spot" of edge, strength, relative ease of maintenance, and looks. As an added note, the packaging is also top tier. The blade is very sharp right out of the box. It feels good in the hand as it slicee effortlessly. It's definitely a pleasure to use, enhancing the cooking experience. This is NOT an inexpensive knife. However, for this class of cutlery, the expense is quite reasonable! I'm very pleased with my purchase.

### ⭐⭐⭐⭐⭐ Buy this knife if you want true Japanese quality.
*by T***R on February 27, 2018*

First, this is a beautiful knife. Yoshihiro Cutlery delivers quite fast and in a very well packed box. The knife is razor sharp. I am writing this review 5 months after my purchase. During my use of the nice, I have encountered zero problems and I am amazed at its quality. At first glance, it is a delicate looking knife. Do not let that fool you. It is a tough slicer, sturdy feel. Mind you, this is not a knife made to challenge bone in breaking down a chicken or an ahi. A deba knife is well suited for those duties. This is the knife for slicing chicken breasts, cutting beef into strips, and doing a julienne cut on vegetables. Over the months, it has held its edge perfectly. I use a honing rod following it each use, maybe a coupe strokes. The finish is just like new. BTW, this was the first of four knives, all from the same line, which I have purchased from Yoshihiro Cutlery on the Amazon site.

## Frequently Bought Together

- Yoshihiro VG10 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife (7"(180mm) Rosewood Handle)
- Yoshihiro 100% Pure Tsubaki Japanese Knife Maintenance Oil 3.4oz(100ml) with Complimentary Sabitori Rust Eraser and Microfiber Cloth
- Yoshihiro VG10 46 Layers Hammered Damascus Nakiri Japanese Vegetable Knife (6.5'' (165mm) Rosewood Handle)

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*Product available on Desertcart Hungary*
*Store origin: HU*
*Last updated: 2026-02-16*