Seki Kanetsugu "Zuiun" R2/SG2 Damascus 150mm Kiritsuke Petty

by Seki Kanetsugu

$175.95

Created to celebrate the 100th anniversary of Seki Kanetsugu, the “Zuiun” series knives are made with R2/SG2 high-speed powder core steel, heat-treated and cold-treated to 62-63 HRC, enabling superb edge retention. This is the highest level of fit and finishes by Kanetsugu, with a beautiful Damascus cladding that is almost mirror-like. With a beautiful tapering, the knife has an excellent edge geometry. Supported by the harder SG2 steel, the knife maker was able to achieve excellent thinness behind the edge, facilitating great cutting performance. This knife features a special Shichikaku (Heptagon) handle made of brown pakkawood, with a beautiful mosaic pin for decoration. The "Zuiun" offers one of the best overall fit and finishes at this price range. All knives in this series come in a lovely Paulownia wood box.

Spec:

  • Origin (Made in): Seki, Gifu Prefecture, Japan
  • Brand: Seki Kanetsugu
  • Model No.: 9302
  • Knife Type: Kiritsuke Petty
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): R2/SG2
    • Jigane (Cladding): Stainless Steel
    • Hardness: 62-63 HRC
    • Hand-sharpened
  • Blade Finishes: Damascus
  • Blade Length: 150mm (5.9")
  • Blade Height (at heel): 30mm
  • Spine Thickness
    • Above heel: 1.7mm
    • Middle: 1.6mm
  • Handle
    • Shape: Shichikaku (Heptagon)
    • Material: Brown Pakkawood
    • Decorative: Mosaic Pin
    • Kuchiwa: Black Pakkawood with White Ring
    • Length: 121mm
  • Overall Length: 278mm
  • Weight: 76g (2.68oz)
  • Mark (Front): In Japanese Kanji "Zuiun" (瑞雲) ; "ZUIUN"
  • Mark (Back): In Japanese Kanji "Seki Kanetsugu" (関兼次) ; "SPG2 Powder High-speed Stainless Steel" ; "Made in Japan"
  • Comes in a Paulownia Box

About Seki Kanetsugu 関兼次

Seki Kanetsugu was founded more than a century ago in 1918 by Matsujiro Kawamura, the descendant of Kanetsugu the swordsmith, who first started making swords in the year 1345. For three generations, the Kawamuras have worked hard to build a knife workshop that is worthy of the Kanetsugu name. Combining Seki's knife making tradition and newer approaches such as "sub-zero process", Seki Kanatsugu has become a major knife maker in Japan. In 2018, Kanetsugu celebrated their centenary by launching the brand new “Zuiun” (瑞雲) series, with the finest Damascus steel that recreates the good omen Buddhism symbol of clouds.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.

Customer Reviews

Based on 2 reviews
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Ezra Litton
Beautiful Knife, not perfect

I purchased three of these knives. The petty, the bunka and the gyuto. All three are beautiful. At first, I wasn't sure I would like them due to their weight and the shape of the handle. I have grown accustomed to yaxell and miyabi knives - their weight, balance and handle shapes. These knives felt a little front heavy to me and also the edges on the handles I wasn't sure would be comfortable. I almost sent them back, but then reconsidered and decided to try using them. I can say that they were great to actually use and didn't take long for me to get used to them. The ONLY negative I would mention so far is that the sharpness on each of the blades was inconsistent. The bunka sliced like nothing I have experienced before. Then using the other two knives I wondered what was wrong - it was like using a different, somewhat dull knife. I realized that the blades must not have been sharpened evenly before packaging. For example, near the tip and the heel the knives were sharper than on the belly or the area just after the tip area. This area I use the most since I mainly press down or slice. I wish they were all three the same. So now I'm wondering if I can get the other two knives as sharp as the bunka. If you recall the movie Kill Bill - where the swordmaker tells the bride that his sword would cut god. That's how sharp the bunka was - effortless. So there is potential. For the money, I'd expect them to all be perfect and consistent on the edge.

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Dan W (Needham Heights, US)
Mini Kiritsuke

Looks like a mini kiritsuke and operates like a utility knife. Very comfortable for small to medium sized hands. I stropped right out of the box and the knife's already sharper than my vg10 6" without any other touch-ups

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