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Blade Length | 240 mm |
Total Length | 390 mm |
Steel | R2 (SG2) Stainless |
Handle | Heptagonal Pakka wood |
Ferrule | Pakka wood |
Rockwell | 62-64 |
Height Spine to heel | 30 mm |
Width at Spine | 1.5 mm |
Weight | 153 grams |
Matching saya here (choose 240mm kiritisuke sujihiki): 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
Sujihiki translates to flesh slicer, and this knife does just that. the long slender blade allows long clean single stroke slicing for clean results without sawing back and fourth, making sure those juices stay right where they should be, in the meat. While for the home cook this may not be the best knife to start your collection off with since it is pretty task specific, this could be invaluable to a professional working a grill or protein station.
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