Kanetsugu Pro-J Sujihiki 210 mm

The long and slender blade of the Kanetsugu Sujihiki 210 mm knife will be an excellent tool for slicing thin pieces of meat, filleting fish, or preparing sushi. Mr. Kawamura, who manages the Seki Kanetsugu company, chose high-quality ZA-18 steel from the Japanese Aichi Steel Corporation for the production of “Pro-J” knives, which, compared to the well-known and popular VG-10 steel, contains 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%). 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. Knives from the Kanetsugu Pro-J series are knives with a three-layer construction forged in the SAN-MAI technique – this means that the hard core of high-carbon ZA-18 steel has been clad with soft AUS-2 stainless steel. Thanks to the use of such a structure, the blade is more flexible and completely rust-resistant. In addition, 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,” i.e., quick cooling of the steel at a temperature of -70 C°, they have greater cutting aggression and remain sharp for longer. The knives have the famous convex profile of the Kanetsugu Hamaguri-ba blade, which ensures excellent cutting performance and food separation. The durable black handle is made of layered wood and reinforced with two rivets. The red insert between the handle and the bolster gives the handle an elegant look and visually harmonizes with the hammered finish of the blade.

• Type: Sujihiki
• Blade length: 210 mm
• Total length: 340 mm
• Blade height: 35 mm
• Blade thickness: 2 mm
• Handle: impregnated pakkawood
• Steel: ZA-18, "Tsuchime" finish
• HRC: 61+/-1
• Sharpening type: double-bevel
• Weight: 176 grams