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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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Seki Kanetsugu Zuiun Kiritsuke 210 mm

Regular price
$332.96
Sale price
$332.96
Regular price
$369.95
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Blade Length 210 mm
Total Length 365 mm
Steel R2 (SG2) Stainless
Handle Pakka wood
Ferrule Pakka wood
Rockwell 62-64
Height Spine to heel  46 mm
Width at Spine 1.5 mm
Weight 163 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 Kiritsuke is to the gyuto what the bunka is to the santoku. With a flatter profile and more agressive tip this knife will excel at push cutting, chopping, slicing, and intricate tip work tasks. Not to say that you can't rock over bunches of herbs or shallots, but if you consistently rock this might not be the knife for you. But if you're a push cutter/chopper you will absolutely love this knife!


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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