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[Pre-order] Seki Sanbonsugi VG10 Gyuto Knife – Ebony Handle
A true kitchen workhorse with Japanese precision.
The Sanbonsugi VG10 Gyuto Knife is a chef’s go-to for everyday prep—from slicing meats to dicing vegetables and everything in between.
With a longer, slimmer blade than the Santoku, the Gyuto offers more control for rocking cuts and detailed work.
Crafted in Seki, Japan, its VG10 Damascus blade delivers sharpness that lasts, while the ebony handle adds balance and elegance.
This is the knife that earns its place on your cutting board, every single day.
[Pre-order Shipping Schedule]
This item is a pre-order product. Shipping is scheduled to begin on May 30.
Please note that the shipping date may vary depending on production and logistics conditions.
Free shipping
2weeks OK
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Key Features
- VG10 Core Steel
Premium stainless steel known for its fine grain structure, high hardness, and excellent edge retention. - Damascus Blade Finish
Multiple folded layers form an elegant, wavy pattern—distinct to each knife. - Gyuto Shape
A Japanese take on the classic Western chef’s knife, perfect for slicing, chopping, and precise cuts. Ideal for those who prefer a longer blade. - Ebony Wood Handle
Dense and water-resistant, with a luxurious feel and natural balance in the hand. - Made in Seki, Japan
Forged in one of the world’s most renowned blade-making cities, with centuries of craftsmanship.
Specifications
- Knife Type：Gyuto (Japanese chef’s knife)
- Core Steel：VG10 stainless steel
- Blade Construction：Damascus, multi-layered
- Handle Material：Ebony wood
- Edge Type：Double bevel / Western-style
- Origin：Seki City, Gifu Prefecture, Japan
- SPECIFICATIONS
Overall Length: 355mm (14.0 inch)
Blade Length: 215mm (8.5 inch)
Handle Length: 140mm (5.5 inch)
Handle Thickness: 20mm (0.8 inch)
Weight: 157g (5.5 oz)
Shipping｜return
- Standard shipping arrives in 10 days, with 1 to 2 business days for processing.
- Products can be returned in their original condition (unworn, unwashed, with original packaging) within 2weeks of purchase.
Knife Care
Always hand-wash with mild soap and dry immediately
Avoid dishwashers and soaking
Use wood or plastic cutting boards
Don’t use to cut bones or frozen foods
Store in a dry, well-ventilated space—preferably in a sheath or knife block
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A chef’s essential.
Perfect for slicing, dicing, and chopping everything from meats to vegetables—this Gyuto does it all.
VG10 steel for unmatched performance.
Sharp, durable, and rust-resistant. Its double bevel and curved edge deliver smooth, powerful cuts.
Ebony handle, refined control.
The octagonal ebony grip offers comfort and precision—ideal for both daily prep and professional use.
gihu-japan
SEki City
The heart of Japan’s blade-making tradition for over 700 years.
Once home to samurai swordsmiths, this storied town now crafts some of the world’s finest kitchen knives. Renowned for their sharpness, balance, and beauty, Seki-made blades are trusted by chefs across the globe. Bring centuries of mastery into your kitchen.