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SETO Japanese Chef Knives: Damascus Forged Steel from World Famous Seki, Japan (I-2: 150m/ m: PETTY KNIFE)
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- Handmade in Seki, Japan!!! Quality blades of Forged Steel!!!!
- Produced by Mr. Yoshinori knife Seto YOSHI knife representative is a member of the (USA) THE KNIVES MAKER'S GUILD
- union custom knife is a testament to the world's largest manufacturer
- of kitchen knives and reliable technology Jihei Iseya (Producer Yoshinori Mr. Seto).Goodness of sharpness,
- but it is a matter of course, the beauty of the finish is excellent.
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||AuthenticJapanese||Cooking Depot||CutleryMania||Cutlery and More||Dalstrong Inc.||Dalstrong Inc.|
|Blade Material||steel||Stainless steel||Carbon Steel||37-layers VG10 Hammered Damascus. Made in Japan.||Vg10 Steel, 66-Layers. Expert Heat & Cryo Treated||Hand-Hammered,Hand-Crafted AUS-10V 67 Layers|
|Color||I-2: 150m/ M: Petty Knife||Steel||Silver||37-layers VG10 Hammered Damascus Stainless Steel, Triple Rivet Black Micarta Handle, 61 Rockwell Hardness. Made in Seki, Japan.||Forged VG10 Japanese Damascus 67-layers, Honbazuke Sharpening, Engraved, Nitrogen Tempered & Heat Treated, Full Tang, Black G10 handle, Copper Mosaic, Premium Packaging, Lifetime Warranty, Dalstrong Support. Sheath/Guard Included||Black G10 handle, nitrogen cooled AUS-10V w/vacuum heat treatment, damascus 66-layers, Honbazuke sharpening, full tang, premium packaging, lifetime warranty, Dalstrong support.|
|Item Weight||—||1.18 lbs||0.52 lb||4.62 ounces||0.57 lb||0.6 lb|
|Material Type||VG-10 stainless steel||MicroCarbide MC63 Steel dust - Betulla Masur||Steel||37-layers VG10 Hammered Damascus Stainless Steel. Triple Rivet Black Micarta Handle. Made in Japan.||Black woven G10 Fibreglass, Copper & Brass Mosaic, Impervious to Heat & Cold||Heat and Nitrogen Cooled AUS-10V to 61-62 Rockwell|
|Size||—||8"||5.5"||5.5-inch Blade||8.5" Blade, Matching Guard/Sheath Included||8" Blade, 8" Included Guard|
SETO Traditional Elite series knives are suitable for professional chefs who has been looking for fine Yanagiba or Deba hocho but less maintenance than traditional high carbon made hocho. ●BLADE STEEL : Forged VG-10 Stainless Steel Core / Damascus 33 Layers ●HRC : 60 ●HANDLE : Traditional D-Shaped, Red Sandalwood w/ Plywood bolster Quality blades of Forged Steel! Processing and fluorine coating and concave to fit the balance between the cutting edge and the handle of the knife features a black slip-Monaca very comfortable, very beautifully made wrought forging Damascus, fit is great-edge sharpness is outstanding slip. Seto knives have a long history in Japan. A company founded by a master sword maker, whose desire was to make the greatest living blades in his country. Yoshi Seto trained with the top sword makers of his day, and made a name for himself that is still known in present day Japan. Even though he is no longer alive, his company is still carrying on his tradition of making the best swords and knives possible, each which is made with beauty and elegance. Seto knives are high quality blades of forged steel sold at very affordable prices. Beautiful pieces for both professional chefs and cooks at home In Japan, metal forging is appreciated as art, rather than work. The forging of blades is an ancient technique that is still employed today. The process yields stronger products than does metal casting due to the constant beating of the metal.
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I have knives from many makers, both Japanese and German, but this is one of my favorites and I will probably buy more. The only criticism I have is that the blade tang is not well inserted into the handle and you can see both how small the tang is and a one or two millimeter gap between where the knife should have made contact with the handle and where it actually does. I have lots of other knives with better workmanship, but even so, I still like this one a lot!
Shipped quickly from Osaka, sailed through customs, packaged correctly and arrived free of defect.
Nice clean pattern in the steel, very attractive in full sunlight, Nice little leaf accent touch where the tang goes into the handle. The ring of Cocobolo wood is bright, and even though red is not one of my favorite colors, it looks good.
Factory edge on this one is enough to pass through paper without resistance, Handle is very slightly raised on the right hand side for grip. The blade is light and very nimble feeling in my palm-a-basketball hands.
Would buy another if I didn't have to get the kids ready to go back to school. Build quality is very much on par with the price.
Model: I-8 - This is called a mini santoku, and I almost missed/dismissed it because of the name.
I-8 is more like mini "deba", than the typical santoku shape - and makes a very good utility knife.
Bargain priced even allowing for shipping from Japan (shipping is not cheap - but reasonable considering it is EMS - Express Mail Service).
The clad vg10 core tsuchime (hammered) finish damascus blade is very good looking, and the hammered finish is supposed to help release food. VG10 is one the best stainless steels for kitchen cutlery - majority of quality Japanese stainless cutlery use VG10.
Like most quality Japanese cutlery this is very sharp and cuts through food very well.
The handle is also very noteworthy - it is in the traditional Japanese D-shape (or Wa handle) - but it is black pakkawood (epoxy resin laminated wood) with a cocobolo collar - so it requires less maintenance than traditional ho wood ("honoki" - magnolia obovata).
I find the handle comfortable as I use a choked up grip with the index finger along the spine - this allows for more precise cutting.
Buying more than one knife from this listing combines shipping - my one additional cost only $5 extra shipping - service from Samurai Market was very fast - I ordered on Friday and received on Tuesday.
At the same time I also purchased the I-5 Santoku - all the remarks above for the I-8 mini applies (except for obviously the size and purpose).
I really like Santokus - I realize many disparagingly call them Japanese housewife's knife for small kitchens - and recommend Gyutos instead, because they are more like western chef's knives. But the Gyuto is not traditional either - as it is merely the Japanese version of the western chef!
I much prefer the broader/wider blade of the Santoku - the gyuto blades are too narrow compared to a western chef - Santokus are better at flattening or crushing eg: garlic etc., and I like the 7" length for home kitchen use - if I worked in a professional kitchen - things might be different - but I prepare food at home.
Think of it - there is a very good reason why Santokus are popular in Japan when they have the whole spectrum of cutlery to choose from -
then watch the Essential (Jacques) Pepin on using a knife - what is he using? a Santoku!!!
This brings me back to this I-5 SETO Santoku - it is slightly longer at 180mm than the usual 165mm - but then add to it the neck (emoto), then the tip is actually almost 7.5" from the handle. So it's noticeably longer than normal - although still very usable - it is not quite ideal for me - I prefer my (Shigeki) Tanaka vg10 damascus Santoku (with Wa - or Japanese Ho wood handle) (please see the size comparison photos I uploaded, links in comments).
But this SETO I-5 Santoku is still very good and certainly an exhibition piece with its tsuchime/hammered damascus blade.
Both the I-5 and I-8 are very, very good - and very good value for what are premium knives (eg: the Shun Premier Santoku Knife, 7-Inch is $180)
But it's the I-8 mini "Santoku" that was the real discovery/revelation for me.
I sharpened it and it cuts hair without any problem. sharped edge last like forever
Most recent customer reviews
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