Kanetsugu Pro-J Gyuto 20 cm

The Kanetsugu Pro-J Gyuto 200 mm is the Japanese equivalent of a chef's knife, i.e., the most versatile and universal knife. It is perfect for chopping vegetables, cutting larger pieces of meat, or filleting fish.

Mr. Kawamura, who manages Seki Kanetsugu, chose high-quality ZA-18 steel from the Japanese steelworks Aichi Steel Corporation for the production of “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%). As a result, ZA-18 steel can be hardened to higher values (hardness), while being resistant to chipping and retaining its sharpness better than VG-10.

The Kanetsugu Pro-J series knives are three-layer knives forged using the SAN-MAI technique, which means that the hard core of high-carbon ZA-18 steel is covered with soft AUS-2 stainless steel. Thanks to this construction, 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 use of the so-called “sub-zero treatment”, i.e., rapid cooling of the steel at -70°C, they have greater cutting aggression and remain sharp longer. The knives feature Kanetsugu's famous Hamaguri-ba convex blade profile, which provides excellent cutting performance and food separation.

The durable, black handle is made of laminated wood and reinforced with two rivets. The red spacer between the handle and the bolster gives the handle an elegant look and visually harmonizes with the hammered finish of the blade.

Specifications:

• 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
• Grind: double bevel
• Weight: 200 grams