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Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
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  • Load image into Gallery viewer, Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
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  • Load image into Gallery viewer, Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
  • Load image into Gallery viewer, Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
  • Load image into Gallery viewer, Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
  • Load image into Gallery viewer, Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm
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Seki Kanetsugu Zuiun Kiritsuke Sujihiki 240 mm

Regular price
$407.95
Sale price
$407.95
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Blade Length 240 mm
Total Length 390 mm
Steel R2 (SG2) Stainless
Handle Pakka wood
Ferrule Pakka wood
Rockwell 62-64
Height Spine to heel  30 mm
Width at Spine 1.5 mm
Weight 153 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. 

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 homecook 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. 

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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