Kanetsugu SAIUN Santoku Knife 170 mm

One of the most characteristic Japanese blades. The Santoku is the equivalent of the chef's knife used in Europe, a very versatile blade. It features a distinctive, lower tip and a strongly curved spine. Santoku blades are wider than a chef's knife, making them suitable for mincing, chopping, and slicing vegetables. However, its appearance is deceiving. The Santoku can be used in both vegan and vegetarian cuisine, as well as for cutting meat, sausages, or fish. The wide Santoku blade allows for direct transfer of chopped ingredients to a pot or pan.

Key Features

The Kanetsugu SAIUN knife series features a balanced yet eye-catching design. The Damascus blade pattern, composed of 32 layers of steel attached to a VG-10 alloy core, is what Japanese knife enthusiasts love. The blades are hardened to 61 HRC using a special "sub-zero-treatment" process, which involves very rapid cooling of the blade to -70 degrees Celsius during thermal finishing. As a result, SAIUN series knives have greater cutting power and retain their sharpness longer.

Hamaguri, or the so-called "clam edge", is a rare knife finishing method used in the SAIUN series. It is a convex profile of the blade that gives it a clam shape. This complex finishing process is used, among other things, for samurai swords, and is designed to strengthen kitchen blades, reduce their brittleness, adapt them to Japanese cutting techniques, and reduce the sticking of cut products to the blade.

The stunning black micarta handle is adorned with two rivets and a striking red ring. Crafted in a Western style, hand-polished, it ensures an excellent and ergonomic grip, allowing for perfect control of the blade during cutting. Furthermore, micarta is an antibacterial material, resistant to moisture and easy to clean. The metal ring prevents cut products from sticking and facilitates knife cleaning.