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Blade Length | 150 mm |
Total Length | 275 mm |
Steel | R2 (SG2) Stainless |
Handle | Heptagonal Pakka wood |
Ferrule | Pakka wood |
Rockwell | 62-64 |
Height Spine to heel | 30 mm |
Width at Spine | 1 mm |
Weight | 75 grams |
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 pakka, 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 petty knife is the Japanese equivalent to a western utility knife, being longer than a paring and much more capable. From small veg cleaning tasks, cleaning silverskin, breaking down small fish and poultry, brunoise garlic and shallots, or just use on a smaller board or prep station during service the petty is a must have in your kit and the second knife we recommend after you main workhorse be that a gyuto, kiritsuke, bunka, or santoku.
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