Collection: Seki Kanetsugu

Seki Kanetsugu Knives

These knives come from the blacksmiths of Seki. The blacksmiths were famous in the Japanese Teiwa period/Jowa era (1345-1349). For over 660 years, the traditions and techniques of Kantesugu have been passed down from master to apprentice. Mr. Mitsuyasu Kawamura is the current generation Kanetsugu blacksmith and owner of Kanetsugu (Seki Kanetsugu Hamono Co., Ltd.). He developed the PRO-M and PRO-S series chef's knives to make modern kitchen knives as sharp as the legendary katana. He has achieved this admirable goal by combining ancient traditional techniques with modern manufacturing technology.

Seki Kanetsugu – characteristics

The Pro M and Pro S series knives are affordable. They are suitable for first-time users of Japanese knives, serious home chefs, and even culinary professionals. The knives are lightweight and comfortable to hold. Their comfortable, rounded handles provide a secure grip and good blade balance.
The knives in the Kanetsugu Pro J series have a unique pattern that looks like it was hammered. Their special Hamaguri-ba (convex blade profile) makes them excellent for cutting. The ZA-18 is made of high-quality cobalt stainless steel. It is used for the cutting edge. It is hardened below zero to ensure that the edge stays sharp (HRc. 60-61).
Kanetsugu "Saiun" VG-10 Damascus knives (HRc. 60-61) are excellent for cutting and have blades with a beautiful pattern that looks like wood grain. The handles are made of durable black Micarta, which is a type of wood.