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Essential little knife for peeling and cutting fruit and vegetables
9cm blade - Solidity -+60/61 HRC - Damascus 65 layers
VG10 Japanese steel core with 1% carbon - Long-lasting cutting edge
Micarta handle resistant to humidity and temperature variations
Sub-Zero hardening: makes the blade more rigid
Simple, elegant design - Black handle with fine red edging
Black cardboard box - Made in Japan
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Kanetsugu Saiun Japanese knives are designed to suit amateurs and professional chefs alike. They are pleasant to use, high-performing and long-lasting.
Both the manufacturing processes and the materials used to create a Kanetsugu knife make them an easy choice.
This 9cmparing knife is one of the must-have pieces of cutting equipment. It cuts and peels small fruits and vegetables with precision and ease.
The knife's blade is damascened, i.e. designed on a core of hard steel, which is then surrounded by several layers of softer steel to protect it. This structure has the advantage of producing a knife with the right ratio of hardness to flexibility, to prevent it from becoming brittle in use, while retaining a rigid, high-performance cutting edge.
To design its core blade, Kanetsugu choseJapanese VG10 steel, renowned for its durability and 1% carbon content. This high percentage makes it rigid, and allows you to sharpen it more thoroughly to obtain a well-defined cutting edge. What's more, VG10 is appreciated for keeping its sharpness over time. You won't need to sharpen too closely. 32 layers are then laid in alternation on this core, visible on each side of the blade.
In all, we count 65 layers (the 32 folded layers on each side of the blade + the core). You can see the 33 layers written on the blade, which refer to the layers visible on each side of the blade, added to the core. Beyond its functional aspect, damascus is appreciated for the incredible visual uniqueness it gives to each knife. Indeed, you can see the steels blending along the cutting surface, for an unprecedented look.
In fact, it's from damascus that the knife takes its name, Saiun meaning "the delicate ray of light piercing the clouds".
Finally, the blade benefits from a special tempering process, the Sub-Zero treatment. To achieve this, the blade is heated and then cooled to -70°C in a matter of seconds. The purpose of this maneuver is to increase the blade's rigidity and perfect its cutting edge, which can be more easily brought to a razor-sharp finish.
The knife's handle is made of micarta, a tough material that's perfect for lasting over time. It's a composite material comprising 40% resin and 60% linen. It is particularly appreciated for its resistance to temperature variations. It is also highly resistant to humidity. 2 rivets complete the micarta to fix it to the full silk blade. The bolster is integrated directly into the blade, to prevent water or food from entering the junction between the different parts of the knife. This guarantees impeccable hygiene.
Further information
Kanetsugu manufactures its knives in Seki, a Japanese town renowned for its knife production over many decades. The manufacturer has been established here for a hundred years, and continues to perfect its expertise to offer you ever more interesting pieces.
The knife's design is timeless, its colors and flowing shapes giving it great elegance. It will suit the most uncompromising of cooks. Hand-care: wash in lukewarm water and dry with a soft cloth before storing away from moisture.
Our Kanetsugu Saiun selection awaits you!
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