Kanetsugu Saiun Chef’s Knife 200 mm

The Kanetsugu Saiun Gyuto 200 mm is the most universal type of kitchen knife, the equivalent of a Western chef’s knife. It is suitable for slicing, chopping, and filleting. Kanetsugu Saiun kitchen knives are a combination of beauty and functionality. The blades of these knives are forged from 33-layer Damascus steel, and the core is made of stainless high-carbon VG-10 steel. During the hardening process, the knives are subjected to a “sub-zero treatment,” during which the blades are cooled to a temperature of -70 C°, giving them a hardness of 61+/-1 HRC. The instantaneous cooling of the VG-10 steel makes the blade very hard and maintain its sharpness for longer. The outer layers of the knife are an impressive 65-layer Damascus steel, which for a better visual effect has been polished to a high gloss. The Damascus steel that clads the hard VG-10 core protects it and gives the whole thing greater flexibility. The comfortable handle is made of Spanish micarta, a material that is completely resistant to moisture and temperature changes, making it perfect for kitchen conditions. The handle is additionally reinforced with two rivets and has an elegant red spacer. The Seki Kanetsugu manufactory was founded over a hundred years ago by Matsujiro Kawamura, a descendant of Kanetsugu, who first began forging samurai swords in 1345.

• Type: Gyuto / Chef's Knife
• Blade length: 200 mm
• Total length: 325 mm
• Blade height: 45 mm
• Blade thickness: 2.3 mm
• Handle: micarta
• Steel: VG-10, 33-layer Damascus steel
• HRC: 61+/-1
• Sharpening type: double-sided
• Weight: 220 grams