Togiharu VG-10 Damascus Kitchen Knives

Using the right tools in the kitchen is critical for safety and efficiency. That’s why every Togiharu kitchen knife is cut with a sharp 50/50 grind, suitable for both right- and left-handed users. They feature a blade made from VG-10 Damascus steel, which is hardened to a Rockwell hardness rating of 61 for a long-lasting edge. The handle, made from Polyacetal Resin (POM), is ergonomically shaped to support the pinkie at the base. It’s heavy enough for controlling the blade in tight spaces, too.

The smallest knife in the bunch, the Petty is good for slicing vegetables and working in tight spaces. For something larger, try the 7-inch Nakiri. The wide cleaver-shaped blade makes it easy to chop consistently, which is good for cutting large quantities of veggies and quickly cutting meat. The Santoku features a 7-inch blade, too. Great for food prep, it easily rips through vegetables, herbs, and more. The Gyutou, available in two different sizes, features a blade more than 8 inches long that’s suitable for a wide range of tasks. The largest in the collection is the Sujihiki, also available in two different sizes. Use it for heavy-duty cuts like racks of ribs, thick steaks, or stubborn fruits and veggies.

Dating back as early as the third century, Damascus steel is characterized by distinct banding patterns resembling flowing water. Named after the capital city of Syria—where the unique smelting and forging process originated—Damascus steel became legendary for its strength, edge retention, and aesthetic appeal. How Damascus was made remains unknown, but modern metallurgy has come close to replicating it. Today, Damascus is forged by welding together several types of steel in a layered pattern. The result mimics the traditional aesthetic but is much stronger thanks to state-of-the-art metalworking techniques.