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Santoku knife Tojiro Basic F-316, VG-10 3 layers, 170 mm, Japan
Santoku knife Tojiro Basic F-316 with a 170 mm blade. Steel: VG-10 (3 layers), hardness 59-60 HRC. Takefu VG-10: the classic Japanese knife steel with high hardness, corrosion resistance and a long-lasting fine edge.
Best for
- push-cutting vegetables and herbs
- slicing boneless meat and fish fillets
- a compact alternative to a chef's knife for home cooking
Specifications
- Series: Basic
- Steel: VG-10 3 layers
- Hardness: 59-60 HRC
- Blade length: 170 mm
- Brand country: Japan
- SKU: F-316
VG-10 steel: what to know
VG-10 (V-Gold 10) is made by Takefu Special Steel: about 1% carbon, 15% chromium, 1% molybdenum, 1.5% cobalt and vanadium. Cobalt strengthens the matrix so the steel can be hardened high without brittleness. Often used as a core in damascus or three-layer blades.
- Hardness: 60-62 HRC.
- Sharpness and edge retention: One of the best stainless steels for the kitchen: fine edge, aggressive cut and long edge retention. Needs honing less often than AUS-8.
- Corrosion resistance: High. Soft stainless cladding adds extra protection to the core.
- Sharpening: 12-15° per side. 1000, 3000 and 6000-8000 grit stones. Use a ceramic rod rather than a steel one.
We will pick stones for this steel or sharpen the knife at the NOJARO sharpening service.
Care
Hand wash and dry immediately, keep out of the sink and dishwasher, cut on wood or plastic boards, store on a magnetic strip or in a block.
Why buy at NOJARO
Official warranty, inspection before shipping, delivery across Ukraine and advice from people who work with knives and sharpening every day.
Compare with other santoku knives, browse all Japanese knives, or all Tojiro knives. More knives in this steel: VG-10 kitchen knives. When the edge gets dull, the NOJARO sharpening service will restore it, and for home touch-ups we will pick whetstones.