Seki Kanetsugu "Saiun" VG10 170mm Santoku

by Seki Kanetsugu

$160.00

This is a Santoku knife from Kanetsugu’s “Saiun” series made with VG10 core steel. With a loverly 33-layers Damascus cladding, nice thin grind, a full tang construction extended into a well polished handle with bolster, this knife offers excellent fit and finish for its affordable price. 

Spec:

  • Origin (Made in): Seki, Gifu Prefecture, Japan
  • Brand: Seki Kanetsugu
  • Model No.: 9003
  • Knife Type: Santoku
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): VG10
    • Jigane (Cladding): SUS410
    • Hardness: 60-61 HRC
    • Hand-sharpened
  • Blade Finishes: Damascus
  • Blade Length: 170mm (6.7")
  • Blade Height (at heel): 45mm
  • Spine Thickness
    • Above heel: 2.3mm
    • Middle: 2.2mm
  • Handle
    • Shape: Western-shaped
    • Material: Black Micarta
    • Bolster: Stainless Steel
    • Length: 129mm
  • Overall Length: 302mm
  • Weight: 225g (7.94oz)
  • Mark: In Japanese Kanji "Saiun" (彩雲) ; "SAIUN" ; "関兼次" ; "Damascus Steel 33Layers" ; "Made in Japan"

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.

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