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.
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.
