Takamura VG-10 Migaki Santoku 170mm

Takamura VG10 Migaki Santoku 170mm: The Echizen Laser

There are famous blacksmiths, and then there’s Terukazu Takamura. Forging in Echizen, Japan, Takamura Hamono is celebrated worldwide for creating Japanese kitchen knives that combine unmatched "laser" performance with flawless craftsmanship. Every Takamura knife—regardless of price point—delivers world-class precision. It’s no surprise that culinary icons like René Redzepi (Noma) and Massimo Bottura trust Takamura in their professional kitchens.

VG10 Migaki Santoku: Affordable Japanese Mastery

Born in the heart of the Echizen Hamono tradition, VG10 stainless steel is a legendary choice for its edge retention, corrosion resistance, and easy maintenance. The Takamura VG10 Migaki Santoku showcases a razor-thin grind, exceptional fit and finish, and a shimmering migaki (brushed) finish. This is an approachable yet professional-level Japanese santoku knife that punches far above its price class.

Meaning “three virtues,” the santoku excels at slicing, dicing, and chopping. With its 170mm blade and nimble handling, it’s the perfect multipurpose knife for cooks who value speed and precision—ideal for tight prep spaces or those who prefer a blade that feels like a weightless extension of the hand.

Custom "Nose Job" Bunka Conversion

Want a specialized profile? Our exclusive “Nose Job” service can expertly convert this Takamura Santoku into a Bunka knife with a K-tip (reverse tanto). This modification provides even greater precision for fine detail work and gives the knife an aggressive, traditional aesthetic. We handle every Takamura conversion with master-level care.

Product Specifications

• Knife Type: Santoku (Multipurpose)
• Brand: Takamura Hamono
• Core Steel: VG10 Stainless Steel
• HRC: 60–62
• Blade Type: 50/50 Double Bevel
• Blade Length: 170mm
• Blade Thickness: 1.5mm (Ultra-Thin Laser)
• Handle: Black Pakka Wood
• Origin: Echizen, Japan

Use & Care

• No Bones: Avoid cutting frozen foods or bones to prevent chipping the thin edge.
• Stropping: Maintain the edge with a leather strop between sharpenings.
• Hand Wash Only: Dishwashers will ruin the temper of the steel and the pakka wood handle.
• Dry Immediately: Prevent spotting by drying the blade right after use.

The Takamura VG10 Migaki Santoku 170mm is the gold standard for thin-grind Japanese knives. Whether you keep it as a classic santoku or opt for our K-tip Bunka conversion, this blade will redefine what you consider "sharp."