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

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

€318,66
€318,66
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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.

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 has 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.



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 210mm
Total Length: 356mm
Edge Length: 206mm
Heel Height: 45mm
Spine Thickness: 2.1mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: SG2 (R2)
Steel Hardness (HRC): 62-63
Reactive: No
Handle Type: Japanese (wa)
Handle Material: Stamina Wood

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

€29,77
€29,77
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

€64,78
€64,78
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

€71,79
€71,79
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€50,78
€50,78
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,28
€54,28
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,02
€35,02



SG2 (R2)

Carbon (C): 1.25–1.45% | Chromium (Cr): 14.0–16.0% | Molybdenum (Mo): 2.3–3.3% | Vanadium (V): 1.8–2.2%

SG2/R2 is a Japanese PM stainless targeting top‑tier edge retention with true stainless behavior. Typically ~62–64 HRC, it forms fine, hard carbides for long‑lasting sharpness while remaining more sharpenable than ultra‑carbide steels. Popular in premium kitchen knives.



About Seki Kanetsugu

Seki, Gifu, Japan

Seki Kanetsugu has 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.

See All Seki Kanetsugu