Kanetsugu Saiun Gyuto 23 cm

The Kanetsugu Saiun chef's knife, with a blade length of 230 mm, is versatile — this knife can be used for 95% of kitchen tasks, such as chopping vegetables or cutting 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 VG-10 high-carbon stainless steel. During the heat treatment process, the knives undergo a so-called “sub-zero treatment,” during which the blades are cooled to -70°C, giving them a hardness of 61+/-1 HRC. The instant cooling of the VG-10 steel makes the blade very hard and allows it to retain its sharpness for longer.

The outer layers of the knife are made of impressive 65-layer Damascus steel, which has been polished to a high polish for a better visual effect. The Damascus steel surrounding the hard VG-10 core protects it and gives the whole knife greater flexibility.

The comfortable handle is made of Spanish micarta — a material that is completely resistant to moisture and temperature changes, making it ideal for kitchen use. The handle is additionally reinforced with two rivets and embellished with an aesthetic red spacer.

The Seki Kanetsugu factory was founded in 1918 by Matsujiro Kawamura, a descendant of Kanetsugu, who first began forging samurai swords in 1345.

Specifications:

• 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
• Grind: double bevel
• Weight: 245 grams