A small knife with a universal application, with a blade length of 120 mm, it is suitable for processing smaller products and for more precise work in the kitchen. The president of Seki Kanetsugu, Mr. Kawamura, chose high-grade ZA-18 steel from the Japanese Aichi steelworks for the production of the Pro-J series knives, which, compared to the widely used 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. The knives from the Kanetsugu Pro-J series are three-layer knives made in the SAN-MAI technique, which means a hard core of high-carbon ZA-18 steel is clad with soft AUS-2 stainless steel. Thanks to this method, 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 of 61+/-1 on the Rockwell scale, and thanks to the so-called “sub-zero treatment”, 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: Utility knife
- Blade length: 120 mm
- Total length: 225 mm
- Blade height: 25 mm
- Blade thickness: 1.9 mm
- Handle: impregnated pakka wood
- Steel: ZA-18, "Tsuchime" finish
- HRC: 61+/-1
- Sharpening type: double-sided
- Weight: 80 grams
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