About This

• No-bolster design — the difference serious cooks feel immediately: most kitchen knives have a metal bolster between blade and handle that adds dead weight, blocks the heel from sharpening, and forces an unnatural grip; this Santoku eliminates it entirely — the full 170 mm blade is usable from tip to heel, the balance sits naturally in the hand, and the knife sharpens cleanly along its entire length; once you cook with a no-bolster knife, going back feels like a step backwards
• Santoku profile built for precision: the flat cutting edge and sheep's foot tip make this the natural choice for push-cutting through vegetables, herbs, and boneless proteins — tasks where a standard round-tipped gyuto is imprecise; the 170 mm blade handles daily prep without the bulk of a full 8-inch knife; factory-sharpened to 15 degrees per side for a thinner, more accurate edge than most western chef knives at 20–25 degrees; suitable for right- and left-handed cooks
• Edge that holds through the whole meal: the VG10 core reaches 60–62 HRC — harder than AUS-8 and most German stainless knives at 56–58 HRC — which means a thinner grind, a sharper edge, and fewer sharpenings; the 37-layer Damascus cladding adds structural resilience and the flowing wave pattern that makes every blade visually unique; stainless construction requires no oiling; hand wash and dry to maintain the blade and pakkawood handle
• Balance that disappears in your hand: at approximately 170 g with no bolster and a full-tang pakkawood handle, the weight sits at the balance point rather than forward in the blade — reducing wrist strain through extended prep; full-tang construction means blade steel runs the full handle length for rigidity and zero flex; the triple-riveted pakkawood handle is moisture-resistant and stays grippy when wet; western-style ergonomic shape for long sessions; overall length 33 cm
• For cooks who want a better tool, not just a different one: the Houcho Series is made in Japan by Satake Cutlery in Seki City — the historic centre of Japanese blade-making — for cooks who have stopped compromising on what they work with; ships in a presentation gift box; suitable for birthdays, Father's Day, Christmas, housewarming, and culinary school graduation; hand wash and dry immediately; do not place in a dishwasher

Overview

• Blade Material : High Carbon Steel
• Brand : Grumpy Dad CO
• Color : VG10 Santoku
• Handle Material : Pakkawood
• Blade Edge : Plain