K&S | SKU: KNS-V10TCM-SA180

K&S VG10 Tsuchime Sanmai Santoku 180mm Western Handle

Name: K&S VG10 Tsuchime Sanmai Santoku 180mm Western Handle
Brand: K&S
SKU: KNS-V10TCM-SA180
Price: 132.98 AUD
Availability: OutOfStock

$132.98 $155.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	KnS VG10 Tsuchime Sanmai
Profile	Santoku
Bevel Type	Double Bevel
Weight	94 g \| 3.3 oz
Edge Length	173 mm \| 6 13/16″
Heel Height	48 mm \| 1 57/64″
Width @ Spine	2.2 mm \| 3/32″
Width @ Mid	2.2 mm \| 3/32″
Width @ 1cm from Tip	0.8 mm \| 1/32″
Steel	VG10 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	59 - 61
Surface Finish	Tsuchime
Handle	Octagonal Ebony
Region	Other
Best for	Pro chefs First-timers Students

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

The KnS Tsuchime Sanmai is the first model that Knives and Stones carries with our own branding 岩刃(Stone/Blade). Bearing this name means we are putting our reputation on these knives, and you can expect that we only gonna pick the items that can hold up to our standards and stand out in their categories.

These VG10 blades are produced in Seki, which is known for operating large machineries in factory blade manufacturing. What's unique about this VG10 line is the exceptional cutting performance. I had an impression that the machine manufactured blades tend to have less optimised geometry that results wedging and sticking, creating resistance and lead to worst cutting performance(Kireaji), however, the smooth cut offered by these blades proved me wrong. They have a very low thickness behind the edge that leads to excellent food penetration, and a well-polished bevel that release food off at Shinogi line halfway across the blade.

This kind of smooth cut is not rare in a store that specialise in high performance Japanese kitchen knives, but what excites me is that we can now see this level of performance on a factory manufactured knife, with a price tag that matches a typical European counterpart of same size. As much as I enjoy viewing or owning the collector pieces and the "Unicorn Knives", an affordable knife that cut well is what benefits most users at the end of the day.

The first line that bears the KnS name is not a statement piece, but rather a entry level item. Its the excellent performance is a combination of optimised design and manufacturing procedure with a low maintenance, solid performing steel. And they are a series of knives that I can comfortably recommend to anyone that seek the amazing experience that Japanese cutlery can offer.

Pros	Cons
Budget friendly Excellent performance Great OOTB	Mirror polish can be hard to maintain

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.

Knives and Stones (K&S)

Established in 2014 and based in Sydney, Australia, Knives and Stones (K&S) has grown into the country’s leading premium kitchen knife retailer, with a reputation recognized worldwide. Through close relationships with renowned Japanese blacksmiths, K&S directly imports some of the most sought-after Japanese kitchen knives, offering unmatched authenticity and value.

Founder James Zhang’s Chinese heritage also brings a unique dimension to the business: collaborating with Chinese craftsmen to forge high-performance cleavers using premium Japanese steels—what James proudly calls “the real deal.”

Profile: Santoku

The Santoku 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 tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it 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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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.
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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.
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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