Kanetsugu Saiun Chef’s Knife 230 mm

The Kanetsugu Saiun Chef’s Knife with a blade length of 230 mm has a versatile use – with this knife, we can do 95% of kitchen tasks, such as chopping vegetables or slicing larger pieces of meat. Kanetsugu Saiun knives are a very successful combination of aesthetics 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 will 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 cladding the hard VG-10 core protects it and gives the whole thing greater flexibility. The comfortable handle is made of Spanish micarta – this material is completely resistant to moisture and temperature changes, making it perfect for kitchen conditions. The handle is additionally reinforced with two rivets and diversified with an aesthetic red spacer. The Seki Kanetsugu manufactory was founded in 1918 by Matsujiro Kawamura, a descendant of Kanetsugu, who first began forging samurai swords in 1345.

• Type: Gyuto / Chef's Knife
• Blade length: 230 mm
• Total length: 360 mm
• Blade height: 50 mm
• Blade thickness: 2.3 mm
• Handle: micarta
• Steel: VG-10, 33-layer Damascus steel
• HRC: 61+/-1
• Sharpening type: double-sided
• Weight: 245 grams