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Zuiun Kiwami: the ultimate expression of Kanetsugu know-how
Founded in 1918 by Matsujiro Kawamura, descendant of the famous Kanetsugu sword smith, Kanetsugu has been perpetuating its exceptional metallurgical heritage for over a century. The Zuiun series was created to celebrate the brand' s centenary. The Kiwami version, whose name means "ultimate" or "extreme", represents its technical culmination.
The Zuiun Kiwami range combines traditional Japanese sword-making methods with the most advanced metallurgical technologies, including SPG2 powdered steel and Sub-Zero heat treatment. It is aimed at discerning cooks seeking precision, long-lasting sharpness and assertive aesthetics.
Damascus construction in SPG2 with Sub-Zero treatment and DLC coating
Zuiun Kiwami knives are based on a core of powder-metallurgy SPG2 steel, also known as SG2. In this process, metal particles are ground and compacted under high pressure, then sintered at high temperature. This technique produces an extremely homogeneous structure, with a fine, even distribution of carbides, improving wire stability and wear resistance.
With around 1.3% carbon, the core achieves a hardness of around 63 HRC on the Rockwell scale. This high level of hardness ensures precise sharpening and long-lasting cutting performance. The core is enveloped by layers of softer steels forming a refined damascus, which protects the core and provides a slight structural balance.
Each blade benefits from Sub-Zero treatment, which consists of brutally lowering the temperature of the steel to around -70°C after heating. This process optimizes the transformation of the steel's internal structure, increases rigidity and improves edge stability.
The most distinctive feature of the Kiwami range is its black DLC (Diamond-Like Carbon) coating. This extremely hard coating enhances corrosion resistance, improves glide in food and gives the blade an elegant contrast between deep black and mirror-polished finishes.
The cutting edge features a Hamaguri-ba finish, a convex edge inspired by traditional swords, for clean, fluid penetration of food.
A complete range to cover all kitchen needs
The Zuiun Kiwami series includes several models designed to cover all kitchen uses. These include the 21 cm kiritsuke chef, a versatile model with a pronounced angular tip, ideal for precise slicing, chopping and mincing. The santoku offers great versatility for vegetables, boneless meats and aromatic herbs. The gyuto is ideal for long, even cuts of meat and fish. More compact models, such as the universal or the office, complete the range for precision work.
Each model benefits from the same exacting manufacturing standards, the same damask structure in SPG2 and the same DLC coating, guaranteeing aesthetic homogeneity and technical consistency within the collection.
7-facet pakkawood handle and high-end presentation
The handle is made of pakkawood, a composite material composed of laminated wood and hot-compressed resin. It combines moisture resistance, dimensional stability and a natural appearance thanks to its visible veins. Its unique seven-faceted shape naturally hugs the palm of the hand for precise, comfortable control.
A gray bolster makes the transition to the damask blade, while a mosaic rivet adorns the end of the handle. Each knife comes in a polished light-colored wooden box, decorated with a traditional Japanese motif, ideal for gift-giving or storage in optimal conditions.
Maintenance is exclusively by hand, with immediate drying and storage away from humidity to preserve the knife's performance and aesthetics.
