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Orient Santoku Knife 7 inch Japanese Steel Damascus Blade VG10 67 Layer Professional Chef's Knives With Gift Box and Sheath, Ultra Sharp, Best Kitchen Steel Knife, Sashimi, Gyoto
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- SUPERIOR SANTOKU KNIFE FOR FASTER CUTTING ★ Our razor sharp Damascus blades are made from best in class Japanese VG10 Super Steel with a hardness of 61 (±1). The Japanese Damascus Blade offers an acute 7-13 degree V edge for improved cutting performance and reduced cutting times. This knife is made from high-carbon steel - accept no less for a top quality chef's knife.
- ERGONOMICALLY DESIGNED FOR CUTTING PERFECTION ★ Our custom engineered Ergo-Grip handle was designed by experts in Europe. Designed to neatly fit to your hand, offering a comfort and balance reducing fatigue from prolonged usage and offering you better cutting control and precision. Great for fish, sushi, sashimi, meat, vegetables and more.
- A SUPER STRENGTH BLADE BUILT TO LAST ★ Our unique curved VG10 Damascus blade has a super strength core and is sheathed in 66 layers of Damascus steel to add additional strength and protect your knife. The blade is curved offering a 'Rock and Cut' motion'.
- 100% COMPLETE SATISFACTION ★ We're so confident in our product that we offer a no hassle, no questions asked satisfaction guarantee. If you don't love your Orient Chef's knife, return it within 30 days for a complete refund.
- A GREAT GIFT IDEA ★ Beautifully packaged, expertly crafted this top chef knife makes a wonderful wedding gift or birthday gift. Package complete with gift box, cleaning cloth and protective slide on sheath for keeping your knife factory sharp.
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Combining Western design and ergonomics with Japanese blade design the Santoku is a master at slicing, dicing and fine chopping. Hollow ground indentations on the blade’s sides reduce friction and increase airflow to produce clean, uniform cuts and minimize food sticking on the blade.
The word Santoku takes it’s name from the Japanese term ‘three virtues’ referring to chopping – mincing and dicing. In Japan a Santoku is the equivilant of a chef’s knife, used for everyday tasks in the kitchen.
The Damascus Series Santoku Knife is made using imported VG-10 Super Steel from Japan, the ergonomically designed knife offers a full-tang for balance and a G10 handle for strength and moisture resistance.
- Precision forged from VGA-10 Super Steel and layered in 66 layers of SUS410 high carbon Japanese Steel that resists stains and corrosion.
- 7 Inch blade with hollow ground indentations to reduce drag and food sticking to the blade.
- Ergo Grip handle is contoured for a comfortable grip.
- Fusing the professional’s choice diagonal bolster for utilising with the pinch grip technique
- Super strength steel offers a much sharper blade with twice the edge retention of German Steel Knives.
- The full tang is triple riveted to the handle for exceptional durability with a feature mosaic rivet for added elegance.
- Durable G10 Fibreglass handle is moisture resistant, will not change shape or crack.
- Made by highly skilled bladesmiths in Yianjiang City in China with 90 day production process.
Blending world class steel manufacture with incredible knife making craftmanship
Orient Damascus Series Knives are hand crafted from Japanese Takefu VG-10 superior steel for exceptional edge retention and long lasting cutting performance. This exclusive kitchen tool is ergonomically designed featuring the Orient Ergo-Grip handle, a diagonal bolster and a unique central balance zone for dynamic weight distribution.
The VG-10 superior steel core is protected with 66 layers of high carbon SUS410 Japanese steel blending extreme hardness and resistance to corrosion. The blades are then hand polished to reveal the iconic Damascus pattern, authentically derived from the intricate layers in the steel. The beautiful Damascus detailing can be traced back centuries to traditional handmade Japanese Samurai swords.
The fully finished, ultra-strong military grade G10 fibreglass handle features a robust triple rivet bond construction and in completed with an intricate central mosaic rivet and counterbalanced end cap.
Incredible Knives at Every Day Low Prices
For too long, chef’s knives have been sold through expensive stores at hugely inflated prices.
We set out to create Orient, a knife brand that is beautiful in design and available to everyone at a fair and affordable price.
You wont find our knives in retail stores, we believe that a quick try out in a kitchen store is hardly a way to start a relationship with a tool that you will treasure for life.
Because we only sell online we have no shops or retail staff, no sales agents, no distributors to pay and no pricey exhibitions to attend.
We pass these savings direct on to you, meaning you can buy great quality heirloom knives at a fraction of the high street price.
All Orient Knives are beautifully packaged and gift ready. Whether that means gifting it to yourself, or a loved one, you can be sure to that your Orient Knife will excite and delight.
Protecting Your Investment
All Orient Knives come with a protective locking sheath to help keep your blade protected for longer.
Whether you are storing your knife in a kitchen drawer or a chef’s roll carry bag the sheath will help prevent your knife touching other tools which could lead to damage.
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Top customer reviews
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- Very comfortable contoured handle good for extended cutting
- Nice details like the mosaic pin in the handle and the pommel engraving
- The slope from handle to blade makes for comfortable pinch grip
- Excellent edge from the factory, no need for extra sharpening
- The blade being VG-10 means the edge will last a long time before needing resharpening
- Nice presentable box, looks very classy, great for gifting
- Handy blade sheath included is a nice touch
Cons (these are mostly personal preference):
- The balance is more towards the handle than traditional Japanese knives.
- The damascus layer on the blade looks nice but does not cover some areas, so there is a blank gap near the edge and near the handle, which looks weird.
- The large logo and many lines of text on blade look out of place especially against the damascus pattern. The scalloping on the blade might add functionality but makes the blade look even busier (on top of the damascus and branding). A clean blade with no scalloping and minimal branding would be best.
- There are some minor fit issues with the G10 in the handle, but they are hard to notice.
- Price is a bit high considering the rough visual design and choice of materials.
Overall, this is a very good chef knife that performs well, but could be improved in the aesthetic design. For the price ($100+), I would expect something that looks classier and has better details in the finish.
So, let's start with the good. We have full tang construction, which is unusual in a kitchen knife, but I really like the solidity. It slices and chops very well, almost as well as some of the knives I will be comparing it too below. The grip is very comfortable (the most important aspect of a kitchen knife) and the blade is a good size, right in between a full size knife and a French knife. The grind is well done, and the factory edge is very sharp, almost as sharp as my Shun when I first got it. The hamon is higher than most Damascus chef's knives, allowing for a long life without delamination. The overall look is attractive, and the fit and finish is quite good for the price point. The end of the handle has the tang flare out into almost a small bolster, which results in a nice, solid surface to crush the shells of nuts with and other such tasks. It has just the right amount of belly for vegetables, leading to a very natural rocking and slicing motion while still being good for chopping.
Now, onto the bad (nitpicks mostly). The swell in the handle brings the grip too low for your middle and ring fingers, grinding your knuckles into the cutting board during slicing. Normally this would be alleviated by using a traditional pinch grip, but the radius from the bolster to the blade is too gradual, keeping one from getting a secure, comfortable pinch grip. I don't care for the riveted look on the handle, it's not my style and I find most material cracks around the pins given time and use. The swell in the handle also causes an unusual position of the hand, leading to mildly increased strain during extended prep sessions. As with the vast majority of chef's knives, the spine of the blade is not contoured in the slightest, which can lead to large blisters when prepping large quantities of hardy vegetables (starches especially). There is also a mild taper to the blade, which leads to wedging near the heel of the blade. The scallops do their job, but I would have preferred them to be a little taller so they would be more effective.
Now, a couple of comparisons. First off, myself and two coworkers (one of whom has almost a decade of experience on me) compared it to a Miyabi santoku. The blade stock is slightly thicker, leading it to be less slicy, as well as causing a little more wedging. The balance is significantly more rearward given the greater amount of steel in the grip, as well as the G10 being denser. The scallops are slightly deeper, but not as tall, so we're calling that a draw in the onion test. Because of the handle-heavy balance, it also does not speed chop or slice as quickly, or with quite as much precision. Steel wise, a draw. They are both using quality steels, with the edge in performance going slightly to the Miyabi due to thinner blade stock. There are no knuckle rubbing issues due to the slimmer handle design, so point there to the Miyabi.
Now, compared to my Shun Classic Kiritsuke. The Orient is overall more compact, both in blade and handle. This leads to less available variations in grip and a little less room to work with for slicing, chopping and reach while doing more delicate work, but a little more control. The handle on the Shun is definitely biased towards a right-handed user with a palm swell, while the Orient has a symmetrical grip. The stock on the Shun is even thinner than the Miyabi, leading to even better slicing and cutting performance compared to the Orient. The radius on the blade to bolster transition is much sharper on the Shun, allowing for pinch grips of all varieties. The balance is also far more neutral compared to both the Miyabi and the Orient, allowing for very quick movement speed. In terms of steel, so far I have to give it to the Orient. After a hard day's work there is no chipping, rolling or noticable dulling that was not fixed after a few passes over a steel. My Shun on the other hand, does slightly better in edge retention while being absolutely garbage at edge stability. It is by far the chippiest knife I have ever owned, and that one I'm going to blame on Shun's signature screwy heat treat. The shun does have a taller blade with no swells in the handle, so knuckle rubbing is not an issue, especially compared to the Orient.
Overall, the Orient Santoku is a nicely made and we'll performing knife that is worth every penny of what Orient is charging right now. It compares well to knives that cost almost twice as much in differing aspects. If there was anything I would change about the knife, I would remove the handle swell and have a sharper radius to the blade-bolster transition to allow for pinch grips. It is a very compelling knife and a lot better than what I expected.
Overall, this is a high quality and affordable chef's knife that will find a welcome home in my kitchen. Would recommend this company to others.
The edge came sharp out the box. Looking to be about a 300 grit finish and around 10° per side, it was perfectly able to handle large amount of vegetables and still easily prepare the meat without dragging it over the cutting board when slicing it. I ran the edge over a strop between my Friendsgiving and Thanksgiving all of the dull spots on the edge disappeared.
On the topic of steel; VG10 is a great kitchen steel, the knife says it's hardened to around 61HRC and with about a 10° edge this means it'll stay sharp for quite some time, assuming you don't abuse it and cut on inappropriate surfaces or start hitting the edge into large bones. I have now sharpened the knife using silicon carbide stones and it responded very well and polished nicely, putting the edge right back to new in less than 5 minutes. I'd suggest a good quality leather strop-block with some fine compound and you'll easily be able to go months between sharpening. On a side note, I was extremely pleased to see the paperwork in the box advising people to use a professional sharpener, I.E. don't use an awful pullthrough sharpener (this goes for any knife).
The blade profile has plenty of belly towards the tip, making rock chopping very easy when processing herbs, along with some more rustic chopping when needing to process vegetables quickly. For more precise cuts the flats of the edge are perfect when you want to make something a little more precise and show off a little to your family when presenting your food. The knife releases food from the sides quickly, meaning you won't end up with a tower of pepper slices riding up the side of the blade as you're chopping.
The handle is comfortable, sanded to a high shine with the scales either side held by 2 regular pins and 1 mosaic pin. It's extremely pretty and most importantly very comfortable. I do most of my cutting in a pinch grip and didn't have any cramping in my thumb during long periods of chopping. I also tested the grip in more of a neutral grip and it also worked just fine. The palm swell fills the palm of my hand nicely and helps keep the balance of the knife in place.
The blade guard that comes with the knife is functional for transporting the knife or keeping it safe in a drawer. If you don't have a magnetic bar to keep your knives safe then I'd strongly advise you use the blade guard and keep it in a drawer.
Overall I'm very pleased with my purchase, I looked around Amazon for a long time and I don't believe that there are any other knives in the sub-$200 range that will provide the same performance and beautify your kitchen while doing it!