Vogue Tsuki Series 7 Santoku Knife Black product image

Vogue

Vogue Tsuki Series 7 Santoku Knife Black 14.3cm

SKU: CF845

£41.61(£49.93 inc VAT)

In stock
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The Vogue Tsuki Series 7 Santoku is a Japanese-influenced kitchen knife built around a VG-10 stainless steel core, hardened to 60 Rockwell. The santoku profile — shorter and wider than a conventional chef's knife — makes it a practical choice for chopping, slicing, and dicing across a range of ingredients without the weight or length of a full western blade. At 14.3cm, it sits on the compact end of the santoku range, which suits cooks who prefer a more controlled, nimble knife for detailed prep work.

The VG-10 core is encased in Damascus steel layers, which serve a functional as well as aesthetic purpose — protecting the core against corrosion and adding resilience to the edge. Knives hardened to this level hold their edge well through busy service, though they do require careful honing and a competent sharpening technique to maintain. The micarta resin handle is moisture-resistant and provides a secure grip during extended prep sessions, which matters when a knife is in near-continuous use across a shift.

In practical terms, this knife is well suited to cooks who work with precision and want a reliable, high-quality blade for daily prep. It performs consistently across vegetables, fish, and boneless meat, and the balance at this length makes it comfortable for both pinch grip and handle grip users.

A knife at this specification is best suited to experienced cooks who understand edge care and knife maintenance. It is not a workhorse for rough tasks — bones, frozen product, and hard-skinned squash are better handled with a heavier blade. If the kitchen's prep demands are higher in volume or heavier in nature, a longer or more robust option from the same series may be worth considering.

If you are unsure whether this knife suits the way your kitchen works, we are happy to talk it through.

Frequently asked questions

Is the Tsuki Series 7 Santoku suitable for everyday commercial kitchen use?

Yes, though it is best suited to skilled cooks who are comfortable with high-hardness Japanese-style knives. The VG-10 core at 60 Rockwell holds its edge well under regular use, but it requires proper honing and careful sharpening — it is less forgiving than a softer European blade if used roughly or maintained poorly.

What tasks is this knife best and least suited to?

The santoku profile works well for vegetables, boneless meat, and fish — chopping, slicing, and dicing in particular. It is not suited to tasks involving bones, frozen produce, or hard-skinned root vegetables, where a heavier cleaver or chef's knife would be the more appropriate choice.

How should this knife be maintained in a professional kitchen?

Regular honing with a ceramic or fine steel rod will keep the edge performing between services. When sharpening is needed, a whetstone appropriate for harder Japanese steels is recommended — standard pull-through sharpeners can damage the edge at this hardness level. Hand washing and prompt drying will protect the Damascus cladding over time.
Vogue Tsuki Series 7 Santoku Knife Black 14.3cm

£41.61(£49.93 inc VAT)

£41.61(£49.93 inc VAT)

The Vogue Tsuki Series 7 Santoku is a Japanese-influenced kitchen knife built around a VG-10 stainless steel core, hardened to 60 Rockwell. The santoku profile — shorter and wider than a conventional chef's knife — makes it a practical choice for chopping, slicing, and dicing across a range of ingredients without the weight or length of a full western blade. At 14.3cm, it sits on the compact end of the santoku range, which suits cooks who prefer a more controlled, nimble knife for detailed prep work.

The VG-10 core is encased in Damascus steel layers, which serve a functional as well as aesthetic purpose — protecting the core against corrosion and adding resilience to the edge. Knives hardened to this level hold their edge well through busy service, though they do require careful honing and a competent sharpening technique to maintain. The micarta resin handle is moisture-resistant and provides a secure grip during extended prep sessions, which matters when a knife is in near-continuous use across a shift.

In practical terms, this knife is well suited to cooks who work with precision and want a reliable, high-quality blade for daily prep. It performs consistently across vegetables, fish, and boneless meat, and the balance at this length makes it comfortable for both pinch grip and handle grip users.

A knife at this specification is best suited to experienced cooks who understand edge care and knife maintenance. It is not a workhorse for rough tasks — bones, frozen product, and hard-skinned squash are better handled with a heavier blade. If the kitchen's prep demands are higher in volume or heavier in nature, a longer or more robust option from the same series may be worth considering.

If you are unsure whether this knife suits the way your kitchen works, we are happy to talk it through.