The Kanetsugu Pro-J Gyuto 200 mm is the Japanese equivalent of a chef’s knife, which is the most versatile and universal knife. It is suitable for chopping vegetables, slicing larger pieces of meat, or filleting fish. Mr. Kawamura, who manages the Seki Kanetsugu company, chose high-quality ZA-18 steel from the Japanese Aichi Steel Corporation for the production of the “Pro-J” knives, which, compared to the well-known and popular VG-10 steel, has more carbon (1.20% vs 1.05%), chromium (18.0% vs 15.5%), molybdenum (1.50% vs. 1.20%) and cobalt (1.80% vs 1.5%) in its composition. As a result, ZA-18 steel can be hardened to higher values (hardness), while being resistant to chipping and holding its edge better than VG-10. The knives from the Kanetsugu Pro-J series are knives with a three-layer construction forged in the SAN-MAI technique – this means that a hard core of high-carbon ZA-18 steel is clad with soft AUS-2 stainless steel. Thanks to the use of such a construction, the blade is more flexible and completely rust-resistant. Furthermore, the Kanetsugu Pro-J knives have a beautiful hammered finish called Tsuchime. Thanks to heat treatment, these knives achieve a high hardness level of 61+/-1 on the Rockwell scale, and thanks to the so-called “sub-zero treatment”, i.e., a rapid cooling of the steel at -70 C°, they have greater cutting aggression and stay sharp longer. The knives have the famous convex Hamaguri-ba Kanetsugu blade profile, which ensures excellent cutting performance and food separation. The durable black handle is made of laminated wood and reinforced with two rivets. A red liner between the handle and the bolster gives the handle an elegant look and visually harmonizes with the hammered finish of the blade.
- Type: Gyuto / Chef's Knife
- Blade length: 200 mm
- Total length: 325 mm
- Blade height: 45 mm
- Blade thickness: 2 mm
- Handle: impregnated pakka wood
- Steel: ZA-18, "Tsuchime" finish
- HRC: 61+/-1
- Sharpening type: double-sided
- Weight: 200 grams
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