Masutani Sekka VG10 Nashiji Santoku 170mm
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180-day returns on eligible unused items. Free prepaid label. Return details.
Free US standard shipping over $99. Normally fulfilled within 2 business days. Delivery details.
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Overview
The Masutani Hamono Sekka VG10 Nashiji Santoku 170mm is an agile, stainless Japanese kitchen knife made in Echizen, Fukui, Japan. Its versatile santoku profile gives home cooks and professionals the control to slice vegetables, portion boneless proteins, mince herbs and handle everyday prep with one compact blade.
A VG10 stainless-steel core provides dependable edge retention and easy care, while layered stainless cladding adds visual depth along the cutting edge. Above it, the textured nashiji finish gives the blade a traditional, understated character. The full-tang Western handle is made from durable black pakkawood with stainless rivets and a metal bolster for a familiar, secure grip.
Cutting Performance
Masutani knives are known for delivering thin, efficient cutting geometry at an approachable price. The approximately 170mm blade is long enough for complete meal preparation yet nimble enough for smaller boards and tight workspaces. Its gently curved edge supports smooth push cutting and light rocking, while the broad blade makes it easy to scoop and transfer prepared ingredients.
Common Questions
Q: Is this Masutani santoku suitable for a home cook?
A: Yes. The stainless VG10 construction, manageable 170mm size and comfortable Western handle make it an excellent first Japanese knife as well as a capable everyday tool for experienced cooks.
Q: What is a santoku best used for?
A: A santoku is designed for the three core kitchen tasks of slicing, dicing and mincing. This knife excels with vegetables, fruit, herbs, poultry, fish and boneless meats. Avoid frozen food, bones and hard twisting cuts.
Q: Does VG10 require special care?
A: VG10 is stainless and easier to maintain than carbon steel, but the knife should still be hand washed, dried immediately and stored safely. Never put it in a dishwasher.
Care and Maintenance
Use a knife-friendly surface such as a Hasegawa Pro cutting board to protect the fine edge. Between sharpenings, gentle use of the Tokushu Knife Premium XL leather strop can help maintain clean cutting performance.
Specifications
- Blacksmith / Maker: Masutani Hamono
- Series: Sekka
- Knife Type: Santoku
- Core Steel: VG10 stainless steel
- Cladding: Layered stainless steel
- Finish: Nashiji
- Blade Length: Approximately 170mm
- Handle: Black pakkawood Western handle with stainless rivets and metal bolster
- Edge: Double bevel, suitable for right- or left-handed use
- Hardness: Approximately 60–61 HRC
- Origin: Japan
Because this knife is handcrafted, measurements, finish and appearance may vary slightly from piece to piece.
Shipping, returns and order protection
US shipping: Free on orders over $99. Orders are normally fulfilled within 2 business days, and UPS Ground transit is typically 1–5 business days after fulfillment. Custom handle installation or sharpening may add 1–2 business days.
Returns: Eligible purchases may be returned within 180 days with a free prepaid return label. Knives sharpened by Tokushu Knife or fitted with a custom handle remain eligible if they are otherwise new, unused, undamaged, and returned in their original packaging with all included components. The same refund terms apply.
Order protection: Every order is insured. If a package is lost or damaged, contact us at Tony@TokushuKnife.com and we will handle the claim.
Outside the US: Supported international orders from TokushuKnife.com typically ship via FedEx Delivered Duty Paid (DDP). Tokushu Knife pays all applicable import duties and taxes on the customer's behalf. Customers are not responsible for paying duties or taxes. Available destinations, shipping charges and delivery estimates are shown at checkout. Customers may also shop at TokushuKnife.eu for regional inventory and options.
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Steel, Construction and Care
Our catalog includes stainless, semi-stainless and carbon steels selected for edge performance and durability. Carbon steels may develop a patina, while stainless steels are designed to resist discoloration. Follow the care guidance on each product page, hand wash only and dry the knife promptly after use.
