• 165mm Kamo Katsuyasu VG10 Damascus Wa Santoku - District Cutlery
  • 165mm Kamo Katsuyasu VG10 Damascus Wa Santoku left side - District Cutlery
  • 165mm Kamo Katsuyasu VG10 Damascus Wa Santoku right side - District Cutlery
  • 165mm Kamo Katsuyasu VG10 Damascus Wa Santoku choil - District Cutlery
  • 165mm Kamo Katsuyasu VG10 Damascus Wa Santoku layers - District Cutlery
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165mm Kamo Katsuyasu VG10 Damascus Wa Santoku

165mm Kamo Katsuyasu VG10 Damascus Wa Santoku

Kamo Katsuyasu is a senior blacksmith at Takefu Knife Village in Echizen Japan. 

Location: Echizen, Japan

Line: N/A

Construction: San mai

Edge Steel: V10 (HRC ~62)

Cladding: Stainless Damascus

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: Oval-ish pakka wood with integral tapered steel bolster

Weight: ~180 grams

Blade Length: 165mm

Overall Length: ~305mm

Thickness at Heel: ~2.3mm

Blade Height: ~48mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.

$240.00 USD
$240.00 USD
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.