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Home | Japanese Kitchen Knives | Seki Kanetsugu Zuiun 210mm Kiritsuke Gyuto SG2 Stamina Wood Handle wit

Seki Kanetsugu Zuiun 210mm Kiritsuke Gyuto SG2 Stamina Wood Handle with Saya

€289,97
€289,97
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Seki Kanetsugu Zuiun knives are hamaguri convex hand ground damascus clad SG2 stainless steel with a seven sided septagonal pakka wood handle. These come in a kiri wood box with a rough black lacquered wooden saya.

Kanetsugu’s sub zero heat treated SG2 steel is a stainless powder metal with a fine grain structure and a good blend of toughness, easy sharpening (especially for a stainless steel at this hardness) and a great edge life.

The convex hand ground blades are light but have very little flex giving them a solid feel. They cut very smoothly and have a minimum of wedging, the convex grind and irregular etched damascus cladding make for excellent food release. Handles are made of 7 sided black stamina wood; which is an extremely stable material fabricated with resin-impregnated wood veneer.

Seki Kanetsugu have been making knives since 1918 in Seki city in Gifu prefecture. Knife making in Seki traces it’s history to katana making in the 1300’s, while making swords and kitchen knives are quite different this concentration of skilled craftspeople led Seki to be an important center of knifemaking.

Brand: Seki Kanetsugu Zuiun
Smith:
Sharpener:
Producing Area: Seki City in Gifu
Profile: Kiritsuke Gyuto
Size: 210mm
Blade Type: Semi Stainless
Steel Type: Sub Zero treated SG2 powder metal
Handle: Seven sided Septagonal Pakka Wood Handle
Total Length: 356mm
Handle Length: 134mm
Handle to Tip Length: 222mm
Blade Height: 45mm
Edge Length: 206mm
Thickness: 2.1mm
Weight: 160g
Hand Orientation: Ambidextrous
Saya: Included
HRC: 62-63

*Measurements are taken from random sample
Actual measurements may vary.

This is a semi-stainless steel knife. The blade has higher corrosion and stain resistance than carbon steel knives but will slowly oxidize with use over time. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.



Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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