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A versatile and precise all-purpose knife
The 15cm Kanetsugu Heptagon UTO all-purpose knife is designed to handle everyday cuts with precision and fluidity. It is ideal for slicing fruits and vegetables, detailing herbs, or working with small pieces of boneless meat. Its intermediate size makes it an excellent compromise between maneuverability and efficiency, for both amateur and regular use.
A San Maï blade in VG2 steel: a balance between performance and strength
The blade adopts a Japanese construction known as San Maï, consisting of a central core of hard steel enveloped by two layers of softer stainless steel. This three-layer architecture combines the rigidity of the cutting edge with the absorption of mechanical stresses on the sides of the blade.
The heart of the blade is made of Japanese VG2 steel, produced by Takefu Special Steel. This stainless alloy contains around 0.7% carbon, making it harder than many standard Western steels. It achieves a hardness of around 60 HRC on the Rockwell scale, guaranteeing good edge retention while remaining more accessible to sharpening than steels with a higher carbon content.
VG2 steel also contains around 14% chromium, significantly improving corrosion resistance. It thus offers an excellent compromise between cutting performance, oxidation resistance and ease of maintenance. The homogeneous core structure enables precise sharpening, resulting in a fine, high-performance wire.
The outer layers of softer stainless steel protect the core and limit the risk of chipping in the event of lateral stress. This construction enhances the knife's overall durability while maintaining excellent cutting capacity.
Hammered finish and optimized geometry
The top surface of the blade features a hammered finish, providing both an elegant visual contrast and a slight reduction in food adherence when cutting. The transition between the VG2 core and the outer layers is visible in the form of a fine wavy line near the cutting edge, a typical signature of Japanese laminated blades.
The geometry of the cutting edge is designed to offer clear penetration of food and limit crushing of flesh. Progressive beveling ensures a fluid cut, suitable for precise, repeated cuts.
Ergonomic heptagonal handle in Pakkawood
The handle is made from Pakkawood, a composite material combining laminated wood and hot-compressed resin. This process results in a handle that is resistant to variations in humidity, stable over time and pleasant in the hand. Visually, the natural veins created by the blend of materials give a look close to that of solid wood.
Its distinctive feature is its heptagonal shape with 7 facets. This original design improves grip by offering several natural support points in the palm. Suitable for both right- and left-handed users, it promotes precise control during technical gestures.
The black bolster, made from the same material, ensures aesthetic continuity with the blade while contributing to the knife's overall balance.
Care and maintenance
Hand-wash only with a non-abrasive sponge and mild detergent. Dry immediately after washing and store in a dry place. Avoid dishwashing and prolonged soaking to preserve blade performance and handle quality.
