Nagao Tsubame-Sanjo VG-10 Clad Knife — Santoku, Gyuto, Petty Or Damascus

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Nagao Tsubame-Sanjo VG-10 Clad Knife — Santoku, Gyuto, Petty Or Damascus

Name: Nagao Tsubame-Sanjo VG-10 Clad Knife — Santoku, Gyuto, Petty Or Damascus
Brand: Nagao
SKU: JPRIME-HOME-NAGA-VG10-SANTOKU-165
Price: 39.48 USD
Availability: InStock
Rating: 4.5 (117 reviews)

Brand Nagao

$39.48

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Brand Attributes

Nagao

Founded 1950Tsubame sanjo kitchenware brandIncorporated 1976

Knife: Santoku 165 mm

Santoku 165 mm Gyuto 180 mm Petty 135 mm Damascus Santoku 165 mm

Our VG-10 clad knife gives you real steel quality in a thin, light blade. Plain stainless dulls quickly and heavy knives wear you out. We clad a VG-10 core in stainless steel and sharpen the edge by hand. Cooking feels better with a knife that is ready from day one.

Còn hàng

100% authentic
Made in Japan
Crafted in Japan

Thương hiệu:Nagao

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Estimated delivery:Oct 17 - Oct 21

Nagao Tsubame-Sanjo VG-10 Clad Knife — Santoku, Gyuto, Petty Or Damascus

$39.48

Brand	Nagao
Type	VG-10 clad knife, 4 options
Dimensions	Santoku 165 mm: 285 mm overall, blade thickness 1.5 mm; gyuto 180 mm: 302 mm overall; petty 135 mm: 240 mm overall
Weight	Santoku: about 110 g; gyuto: about 106 g; petty: about 53 g
Material	VG-10 core clad in 13-chrome stainless steel (3 layers); laminated reinforced-wood handle
Made In	Japan
Key Features	Hand-sharpened edge, two-rivet handle, 33-layer Damascus option

A VG-10 core in a light, thin blade
We clad a VG-10 core steel in 13-chrome stainless steel in three layers, and keep the blade thin at 1.5 mm. You get the steel quality you want and a light knife that glides through vegetables, meat and fish with little effort.
An edge sharpened by hand before it ships
A Tsubame-Sanjo craftsperson sharpens each edge on a whetstone as the final step. One review notes that the knife arrived sharpened and could be used at once, so your first cut is a clean one and your preparation starts quickly.
A light knife that is easy on your wrist
Our santoku weighs about 110 g and measures 285 mm overall, with a blade of 165 mm. It feels light and well balanced, so long preparation stays comfortable and you finish your cooking with a wrist that is still fresh.
A laminated reinforced-wood handle that feels solid
We make the handle from laminated reinforced wood and fix it with two rivets on a half tang. The handle gives you a firm, confident grip in a busy kitchen, and the shape fills your palm so the knife stays steady.
Four options for the way you cook
Choose the 165 mm santoku for general work, the 180 mm gyuto for larger cuts, the 135 mm petty knife for small jobs, or the 33-layer Damascus santoku for a patterned finish. Each is made in Japan to the same careful standard.
A maker with roots in Tsubame since 1950
We began in Tsubame, Niigata, in 1950 and became a company in 1976. We work with Tsubame-Sanjo craftspeople, whose punching, hardening, grinding and hand-sharpening give each knife a finish that suits home cooking.

STORAGE

Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

SHELF LIFE

Durable kitchen tool with no expiry date.

PREPARATION

No preparation required — ready to use as packaged.

IMPORTANT

The blade is very sharp. Keep out of reach of children, and dry the blade right after washing to prevent rust.

Specifications

Brand: Nagao
Type: VG-10 clad knife, 4 options
Dimensions: Santoku 165 mm: 285 mm overall, blade thickness 1.5 mm; gyuto 180 mm: 302 mm overall; petty 135 mm: 240 mm overall
Weight: Santoku: about 110 g; gyuto: about 106 g; petty: about 53 g
Material: VG-10 core clad in 13-chrome stainless steel (3 layers); laminated reinforced-wood handle
Made In: Japan
Key Features: Hand-sharpened edge, two-rivet handle, 33-layer Damascus option

Features

110 g Santoku, 285 mm Overall: A light, balanced knife that stays comfortable during long prep.

1.5 mm Blade Thickness: A thin blade that moves through food with little effort.

VG-10 Core, 3-Layer Clad: VG-10 steel clad in 13-chrome stainless steel.

Laminated Reinforced-Wood Handle: Two rivets on a half tang for a solid grip.

Hand-Sharpened Edge: Finished on a whetstone by a Tsubame-Sanjo craftsperson.

4 Options: Santoku, gyuto, petty and a 33-layer Damascus santoku.

Benefits

A VG-10 core in a light, thin blade: We clad a VG-10 core steel in 13-chrome stainless steel in three layers, and keep the blade thin at 1.5 mm. You get the steel quality you want and a light knife that glides through vegetables, meat and fish with little effort.

An edge sharpened by hand before it ships: A Tsubame-Sanjo craftsperson sharpens each edge on a whetstone as the final step. One review notes that the knife arrived sharpened and could be used at once, so your first cut is a clean one and your preparation starts quickly.

A light knife that is easy on your wrist: Our santoku weighs about 110 g and measures 285 mm overall, with a blade of 165 mm. It feels light and well balanced, so long preparation stays comfortable and you finish your cooking with a wrist that is still fresh.

A laminated reinforced-wood handle that feels solid: We make the handle from laminated reinforced wood and fix it with two rivets on a half tang. The handle gives you a firm, confident grip in a busy kitchen, and the shape fills your palm so the knife stays steady.

Four options for the way you cook: Choose the 165 mm santoku for general work, the 180 mm gyuto for larger cuts, the 135 mm petty knife for small jobs, or the 33-layer Damascus santoku for a patterned finish. Each is made in Japan to the same careful standard.

A maker with roots in Tsubame since 1950: We began in Tsubame, Niigata, in 1950 and became a company in 1976. We work with Tsubame-Sanjo craftspeople, whose punching, hardening, grinding and hand-sharpening give each knife a finish that suits home cooking.

How to Use

Cut on a wood or soft plastic board

Wash by hand soon after use

Dry the blade fully

Sharpen regularly on a whetstone

Who Is This For

The Steel-Curious Home Cook: You want a knife with real steel quality that does not weigh down your hand. Plain stainless blades dull quickly, and wrestling a heavy knife through every meal is more than you should have to do. Our VG-10 clad knife gives you a thin blade with a VG-10 core in three layers, an edge sharpened by hand in Tsubame-Sanjo and a laminated reinforced-wood handle with two rivets. Choose the santoku, gyuto, petty knife or the 33-layer Damascus santoku and cook with a knife that is ready from day one.

Product Story

We began in 1950 in Tsubame, Niigata, as a kitchenware wholesaler, and we became a limited company in 1976. We bring Tsubame-Sanjo products to the markets that want them, and we also plan kitchenware that uses the region's manufacturing skills. Our VG-10 knives balance steel quality and price for home use. The blade is punched, hardened, tempered, ground by machine and by hand and finally sharpened on a whetstone by a skilled craftsperson in Tsubame-Sanjo, Japan.

What's Inside

Nagao VG-10 Clad Santoku Knife 165 mm
Nagao VG-10 Clad Gyuto Knife 180 mm
Nagao VG-10 Clad Petty Knife 135 mm
Nagao VG-10 33-Layer Damascus Santoku Knife 165 mm

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children, and dry the blade right after washing to prevent rust.

Ingredients and Materials

VG-10 core steel: Core of the blade

13-chrome stainless steel: Outer layers of the blade

Laminated reinforced wood (pakkawood): Handle material

Comparison

Quick Answer

Our VG-10 clad knife has a thin 1.5 mm blade with a VG-10 core and a hand-sharpened edge, with the 165 mm santoku weighing about 110 g. It is made in Tsubame-Sanjo, Japan, and comes in four options including a Damascus santoku.

The Steel-Curious Cook

You have used plain stainless for years. A VG-10 core clad in stainless steel gives you a sharper start and an edge you notice from the first slice.

The Light-Hand Cook

You want a knife that does not tire your wrist. At 110 g with a 1.5 mm blade, the santoku stays light through long prep and keeps your control.

The Ready-to-Use Cook

You want to open the box and cook. The edge is hand-sharpened before shipping, so your first cut is clean and you skip the sharpening chore.

The Tsubame-Sanjo Believer

You trust Tsubame-Sanjo for metalwork. The blade is engraved Made in JAPAN, and a craftsperson sharpens each edge by hand before it leaves our hands.

Frequently Asked Questions

Where is this knife made?

Our VG-10 clad knives are made in Tsubame-Sanjo, Niigata Prefecture, Japan, and the blade is engraved Made in JAPAN. We began in Tsubame in 1950 and became a company in 1976. We ship every knife directly from Japan, and the origin is also listed in the specifications, so you know exactly where it comes from.

What is the blade made of?

The blade has a VG-10 core steel clad on both sides with 13-chrome stainless steel, in three layers. The 33-layer Damascus option uses layered steel with a visible wave pattern. The handle is laminated reinforced wood fixed with two rivets. The santoku is only 1.5 mm thick, so it is light in your hand and cuts with very little effort.

Is the edge sharpened before shipping?

Yes. A Tsubame-Sanjo craftsperson sharpens each edge by hand on a whetstone as the final step, and one review notes that the knife arrived sharpened and could be used straight away, without any sharpening first. Like every knife, it benefits from regular sharpening later on, and a whetstone keeps the edge sharp for longer than a simple sharpener does.

Which option should I choose?

Choose the 165 mm santoku for everyday cutting of meat, fish and vegetables, the 180 mm gyuto for larger cuts and the 135 mm petty knife for peeling and small jobs. Choose the 33-layer Damascus santoku if you want a patterned finish. All four options share the same VG-10 clad construction and the same careful hand finishing, made in Japan.

Does food stick to the blade?

A thin, light blade can let moist food cling to it, and one review mentions this. A wet knife and a quick wipe between cuts help, and slicing in a smooth, long stroke lets food fall away more easily. The blade is only 1.5 mm thick, which is why it stays light and cuts so cleanly.

How is this knife shipped and when will it arrive?

We ship directly from Japan, and delivery takes 7-14 business days. Any item with a shelf life ships with a minimum of 6 months remaining. Tracking is provided so you can follow your parcel from our shipping point to your door. Your knife is packed carefully so the blade arrives safely and ready for your kitchen.