Seki Kanetsugu Saiun Santoku 165 mm

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 Saiun line features a VG-10 core steel heat treated quite high at 62-64, a stainless damascus cladding, and a western style black micarta handle with a stainless bolster. These knives tend to balance more towards the handle, similar to a traditional European knife so if you're looking for that balance point, and a similar western profile with a steel upgrade and thinner blade look no further.

The Knife

Santoku translates to three virtues. Meat, fish, and vegetables, or slicing, dicing, and chopping. No matter what way you look at it, it implies the versatility of the knife. While you sacrifice some of the slicing capability of a larger gyuto, don't be fooled by its size, the santoku can get 99% of your kitchen tasks done without breaking a sweat, which is probably why its the most popular shape in Japanese home kitchens.

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.