This set of steak knives was released in commemoration of the 100th anniversary of Seki Kanetsugu in 2018. The knives were made of VG2/VG10 steel with a monosteel construction (Coreless Damascus), heat-treated to 60-62 HRC. Layers of steel were stacked together to create this beautiful Damascus finish. Each of the four steak knives is paired with a laminated wood handle of a different color, and the set of knives come in an elegant Paulownia wood box.
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Seki Kanetsugu
- Model No.: 9204
- Knife Type: Steak Knife
- Construction: Monosteel
- Grind: Double-edged Blade (50/50 Grind)
- Steel Type: VG2 and VG10 (Coreless Damascus)
- Hardness: 60-62 HRC
- Blade Finishes: Damascus
- Blade Length: 100mm (6.7")
- Blade Height (at heel): 23mm
- Spine Thickness
- Above heel: 2.2mm
- Middle: 1.8mm
- Shape: Western-shaped
- Material: Laminated Wood
- Color: Wine / Walnut / Mahogany / Zebra
- Bolster: Stainless Steel
- Mark: In Japanese Kanji "Wave" (なみ)
- Length: 127mm
- Overall Length: 229mm
- Weight: 66g (2.33oz)
- Mark: In Japanese Kanji "Seki Kanetsugu" (関兼次)
- 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.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.