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Kanetsugu Saiun: Japanese performance for chefs and enthusiasts
Kanetsugu Saiun kitchen knives have been designed and developed to meet the demands of professional chefs and home cooks alike. They offer a pleasant grip, a clean cut and long-lasting efficiency, even with repeated use.
The manufacturing processes and rigorous selection of materials mean that this series can be chosen with confidence. Produced in Seki, a Japanese town renowned worldwide for its knifemaking expertise, Kanetsugu knives benefit from the expertise of a manufacturer that has been established for over a century.
A 65-layer damascened blade in VG10 steel
The blade of Saiun knives is built around a complex damascene structure. It rests on a core of hard steel, surrounded by multiple layers of softer steel to protect and balance it. This construction results in a knife that is both rigid and resistant, while limiting the risk of breakage or chipping.
The central core is made of VG10 Japanese steel, a stainless alloy renowned for its durability and stability. It contains around 1% carbon, a high level that increases the rigidity of the cutting edge and enables precise sharpening for a pronounced cutting edge. VG10 is also appreciated for its ability to retain its edge over time, reducing the frequency of sharpening.
Around this VG10 core, 32 layers of steel are deposited alternately on each side. This gives a total of 65 layers, including the core. The 33-layer inscription corresponds to the layers visible on one side of the blade plus the central core. Beyond its structural role, damascus lends a unique visual to each knife: irregular waves intertwine along the cutting surface, creating a distinct pattern on each piece.
The blade also benefits from a specific Sub-Zero heat treatment. This process involves heating the steel and then rapidly dropping it to a temperature of around -70°C. This increases the rigidity of the metal structure and optimizes the fineness of the cutting edge, facilitating razor-sharp cutting.
Versatile models for all cutting needs
The Kanetsugu Saiun range includes several models adapted to everyday needs. Among them, the 17cm santoku takes center stage. A true multi-purpose knife in Japanese form, it can be used to mince boneless meat, cut vegetables, chop fresh herbs and slice fish. Its versatility makes it the Japanese equivalent of the Western chef's knife.
Other formats complete the series to cover the full range of kitchen uses, enabling everyone to put together a coherent, high-performance outfit.
A sturdy, hygienic micarta handle
The handles of Saiun knives are made of micarta, a composite material composed of approximately 40% resin and 60% linen. This material is renowned for its high resistance to temperature variations and humidity, making it a particularly suitable choice for use in the kitchen.
Two rivets securely fix the micarta to the full tang blade, guaranteeing stability and sturdiness. The bolster is integrated directly into the blade, preventing water or food residues from seeping into the junction between the different parts of the knife. This design contributes to maintaining impeccable hygiene.
Timeless design and Seki craftsmanship
The design of Kanetsugu Saiun knives is distinguished by its sober, timeless elegance. The contrasts between the damask blade and the dark micarta handle give the knives an assertive character without excess.
Made in Seki, the historic cradle of Japanese cutlery, these knives benefit from decades of expertise. Kanetsugu, founded in 1918, continues to develop pieces that combine tradition and innovation, in order to offer high-performance, long-lasting knives.
Maintenance
To preserve the performance and aesthetics of your knife, we recommend washing it by hand in lukewarm water with a soft sponge, then drying it immediately with a clean cloth before storing it in a dry place. Avoid the dishwasher and prolonged soaking.
