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Versatile knife for everyday cutting needs
12cm blade - Damascus 65 layers - Solidity -+60/61 HRC
VG10 Japanese steel core with 1% carbon - Long-lasting cutting edge
Sub-Zero hardening: makes the blade harder
Temperature- and moisture-resistant micarta handle
Elegant, timeless design - Black handle with fine red edging
Black cardboard box - Made in Japan
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Kanetsugu Saiun kitchen knives are designed for chefs and amateurs alike, to suit all cooks. They are pleasant to use, high-performance and long-lasting. Both the manufacturing processes and the materials used to create a knife in this series allow you to choose them without hesitation.
This 12cmUniversal knife is a versatile model, easy to use on a daily basis for various types of cutting. It is mainly recommended for cutting medium-sized fruit and vegetables, but can also be used for mincing meat (without bones).
Blade :
The 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 brittleness, while retaining a rigid, high-performance cutting edge.
The heart of the blade is made of VG10 Japanese steel, renowned for its durability and 1% carbon content. This high percentage makes it rigid, and enables 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 it too often.
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. You can see the steels intertwining along the cutting surface, for an unprecedented look. In fact, it's from the damascus that the knife takes its name, Saiun meaning "the delicate ray of light piercing the clouds".
The blade benefits from a special tempering process known as Sub-Zero. This involves heating the steel to a temperature of -70C° in the space of a few seconds. The aim is to increase the blade's rigidity and perfect its cutting edge, which can more easily be brought to a razor-sharp finish.
Handle:
The 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.
General :
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.
Kanetsugu manufactures its knives in Seki, a Japanese town renowned for its knife production over many decades. The manufacturer has been established here for over a hundred years, and continues to perfect its expertise to offer you ever more interesting pieces.
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