Santoku Discovery Pro.

1.299,95 kr

Santoku is the most used universal knife in the Japanese kitchen and is particularly suitable for routine and precision work with vegetables and fruit. It also handles smaller pieces of fish and meat. Santoku means "three uses" and refers to the knife's ability to handle meat, fish, and vegetables.

Steel: The knife is made from the finest Japanese VG10 steel. VG10 is developed and crafted by Takefu Special Steel Co. in Echizen, Japan. The VG10 name may only be used when produced by Takefu Special Steel Co. in Japan. VG10 adds strength and power to this knife due to its exceptional raw strength.

Construction: The knife is hand-ground and polished to achieve ultimate sharpness. It's forged in 67 layers, with 33 layers on each side of the core steel. The steel is hardened at over 1000°C and then cooled to below -180°C. This process ensures the steel's hardness at 60-61 HRC and contributes to the knife's lightness, strength, and incredible sharpness.

Handle: The FSC-certified pakka wood makes a significant difference as it's resistant to heat and distortion. Pakka wood is water-resistant, providing stable control over the knife. It consists of compressed wood fibers treated with resin. The handle is ergonomically designed, ensuring a comfortable grip.

We recommend: Hand washing this knife since it's crafted from the finest VG10 Japanese steel. Use a ceramic honing rod frequently to maintain sharpness. Proper storage and occasional oiling of the handle are advisable.


Get the highlights:

  • Ultra-sharp steel: Damascus 67 layers of high-quality Japanese VG10 steel (60-61 HRC).  
  • Advanced hardening process: Hardened at temperatures exceeding 1000°C and cooled to -180°C with nitrogen.
  • Comfortable grip: Handle crafted from FSC-certified pakka wood.
  • Unique design: The Discovery Pro design, created by Endeavour, is safeguarded against copies.

Discovery Pro Knife Series: High-quality steel combined with exceptional craftsmanship and uncompromising technology results in the Discovery series' ultra-sharp knives with thoughtful, functional designs. Elevate your culinary experience with knives built to last.  



Blade: Damascus Steel 60-61 HRC*.
Length: 17,5 cm.
Handle: Pakka wood.
Material: Japanese VG10 Steel. VG10 steel is often referred to as Japanese "gold" steel and is a highly alloyed steel which, due to its material content is incredibly durable. VG10 is developed and produced by Takefu Special Steel Co. in Echizen, Japan. By global standards, Takefu Special Steel Co. is a small, family-run steel producer recognized worldwide for their exceptional quality. VG10 is used in 60-70% of all Japanese-produced kitchen knives!
The name VG10 may only be used when produced by Takefu Special Steel Co. in Japan.
ArtikelNo: 4016.
FSC®: SCS-COC-005763-BG FSC 100%.


Santoku is a classic Japanese knife. The blade is narrow, sharp and high – this makes the knife the perfect tool when cutting vegetables finely. The high blade helps to protect the fingers from the sharp cutting edge – even when speed is of the essence.

Damascus steel:
Endeavour [en-de-var] means “to strive”. The professional chef’s knives in the Endeavour range are made of Damascus steel. The middle of the blade’s cutting edge, made of Japanese VG10 steel, is enveloped by 33 layers of beautifully forged steel on each side. This method of manufacturing gives the Endeavour knives their characteristic appearance and makes them extremely sharp and durable. The Damascus forging technique was widespread during the Samurai days of glory when the sword makers from Seki achieved a legendary reputation for their Damascus swords. Technically, the Japanese masters leaned on a forging tradition that is alleged to come from Damascus. Hence, the name Damascus steel.

* The hardness of steel is measured in the Rockwell-scale. It is measured by pressing a standardized diamond cone into the steel, to a certain depth. The acquired force used is used to calculate the value on the Rockwell-scale. The harder the steel — the higher the score on the scale.
Most knives register a hardness of 51-53 HRC.