Kanetsugu SAIUN Chef's Knife 230 mm

The chef's knife is the most versatile blade, used in both professional and home kitchens. It stands out for its ergonomics and sharpness. The appropriate length and blade width are perfect for cutting or dicing ingredients. The strongly curved blade profile helps to use a rocking motion when cutting. This knife is suitable for cutting meat, fish, and vegetables. It is often the first tool a chef reaches for when preparing dishes.

Features.

The Kanetsugu SAIUN knife series features a balanced yet eye-catching style. The Damascus steel pattern, composed of 32 layers of VG-10 tin steel core, is what Japanese knife enthusiasts admire. Furthermore, the blade is hardened to 61 HRC using a special "sub-zero-treatment" thermal processing method, during which the knife blade is rapidly cooled to -70 degrees Celsius. As a result, SAIUN series knives have greater cutting aggression and retain their sharpness longer.

A rare finishing method for SAIUN series knives is "Hamaguri," also known as the "clam edge." This refers to the convex profile of the knife blade, giving it the shape of a mollusk shell. This complex treatment, also applied to samurai swords, is intended to strengthen kitchen blades, reduce their fragility, adapt them to Japanese cutting techniques, and minimize food sticking to the blade.

The beautiful black micarta handle is adorned with two rivets and an intricate red ring. Crafted in a Western style and hand-polished, it offers an excellent, ergonomic grip, ensuring superb blade control during cutting. Furthermore, micarta is an antibacterial, moisture-resistant, and easy-to-maintain material. The metal ring on the handle prevents food from sticking and facilitates knife cleaning.

Technical Specifications:

Steel type: VG-10
Handle material: micarta
Hardness: +/- 61 HRC
Overall length: 360 mm
Blade length: 230 mm
Blade width: 50 mm
Blade thickness: approx. 2.3 mm
Sharpening method: double-sided symmetrical grinding
Weight: approx. 245 g