Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm
Seki Kanetsugu Zuiun Kiritsuke 210 mm

Seki Kanetsugu Zuiun Kiritsuke 210 mm

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$332.95
Regular price
$369.95
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$37 (11%)
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Product Information

Blade Length 210 mm
Total Length 365 mm
Steel R2 (SG2) Stainless
Handle Heptagonal Pakka wood
Ferrule Pakka wood
Rockwell 62-64
Height Spine to heel  46 mm
Width at Spine 1.5 mm
Weight 163 grams 


Find the matching Saya available for purchase at the following link (Select : 210 mm Kiritsuke) : 

https://sharpknifeshop.com/products/seki-kanetsugu-zuiun-saya

The Blacksmith

Based in the knife making capital of Japan (Seki City, Gifu Prefecture), Seki Kanetsugu was founded in 1918 by Matsujiro Kawamura, descendant of the famous swordsmith Kanetsugu, who worked during Nanboku-cho period. The Zuiun line was made for the 100th anniversary of the company and features an R2(SG2) steel core, with a stainless damascus cladding, and a heptagonal (7-sided) handle made from pakkawood, which I find fantastically comfortable and unique, and especially good for the finger on the spine technique which I like to use for intricate slicing tasks. The blades are quite thin at 1-1.5 mm spines in this line and feature a very mild convex grind, helping a great deal with food release. 

The Knife 

The Kiritsuke is an all purpose knife geared more toward the professional than the home cook though it's a great option for home cooks who prefer a longer knife. This knife is double beveled and is therefore suitable for both right and left handed users but traditionally the Kiritsuke is single beveled and only the head chef is permitted to use one in traditional sushi restaurants. 

Kiritsukes function much like a gyuto or chef's knife and can be used for basically any task. They are a great option for those who prefer to use an up and down, forward and backward chopping motion rather than a rocking motion due to the lack of curvature to the blade. This coupled with the K-tip (aka reverse tanto tip) make it a fantastic slicing knife as well, although the k-tip is much more delicate than a traditional curved tip. Typically, kiritsukes carry a flatter profile and are more suited to push/pull cutting style, as opposed to the rocking motion.


Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.


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