Kanetsugu are based in Seki city. They offer exceptional value knives that are easy to sharpen and have great fit and finish. These knives are an excellent entry point into tbsp world of Japanese knives.
This range has also been ground with a convex profile giving them great cutting performance.
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: VG10. A premium high carbon Japanese Stainless steel capable of impressive hardness.
FINISH: Damascus or suminigashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel, thus giving the knife a beautiful and striking appearance.
HANDLE: Western micarta handle
LENGTH: 170mm in length.
MAKER: Kanetsugu - Seki city, Japan
BEST FOR: Those looking for their first Japanese knife.
SAUNDERS SAYS: "These are very easy to sharpen and cut brilliantly."