Seki Kanetsugu Knives

Seki Kanetsugu Knives
The history of the knives dates back to the legendary blacksmiths of Seki, whose origins go back to the Japanese Teiwa / Jowa era (1345-1349). For over 660 years, the traditions and techniques of Kantesugu have been faithfully passed down from master to apprentice. Mr. Mitsuyasu Kawamura, the current-generation Kanetsugu blacksmith and owner of Kanetsugu (Seki Kanetsugu Hamono Co., Ltd.), developed the PRO-M and PRO-S series chef’s knives with the clear intention of bringing the legendary sharpness of the Katana to modern kitchen knives. He succeeded in achieving this admirable goal by combining ancient traditional techniques and state-of-the-art production technology.

Seki Kanetsugu – characteristics
The prices of the Pro M and Pro S series knives are very affordable and are suitable for first-time users of Japanese knives, serious home chefs, and even culinary professionals. The knives are light and fit well in the hand. Their comfortable rounded handles provide a secure grip and good blade balance.
The Kanetsugu Pro J series knives have a unique hammered pattern, and their special Hamaguri-ba (convex blade profile) provides exceptional cutting performance. High-quality cobalt stainless steel ZA-18 is used for their cutting edge and is hardened at sub-zero temperatures to ensure excellent edge retention and sharpness (HRc. 60-61).
The Kanetsugu Saiun” VG-10 Damascus (HRc. 60-61) knives not only provide exceptional cutting performance but also have beautiful blades that are further enhanced by the wood grain of their durable black linen Micarta handles.