Best Material Chef Knives in 2026

Multipurpose 11-inch chef's knife blends modern construction techniques with Japanese knifemaking traditions

Exceptionally sharp edge thanks to thin VG5 steel core sandwiched between layers of SUS410 steel for stain resistance

Balanced with a stainless steel weight that attaches to the tang

The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel.

After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention.

Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. The edge on the SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it.

The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel.

After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention.

Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. The edge on the SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it.

Tamahagane SAN Kyoto is a clad knife made from 63 layers of VG5 (core) and SUS410 stainless steel.

Exceptionally sharp edge thanks to thin VG5 steel core sandwiched between layers of SUS410 steel for stain resistance

Balanced with a stainless steel weight that attaches to the tang

Manufactured by Kataoka and Company in Niigata, Japan

The word Tamahagane means "precious steel"

3-Ply stainless steel with VG-5 center and the outside layers of SUS410SS

Tamahagane SAN Kyoto is a clad knife made from 63 layers of VG5 (core) and SUS410 stainless steel.

Exceptionally sharp edge thanks to thin VG5 steel core sandwiched between layers of SUS410 steel for stain resistance

Balanced with a stainless steel weight that attaches to the tang

Size: Blade Length: 8.3 inches (21 cm);

Blade: Molybdenum Vanadium Steel Break; Handle: Wood Micarta

023, Country of Manufacture: Japan