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The all-purpose knife for cutting large parts
Hardness -+60/61 HRC - 65-layer damascus steel blade 23cm
Durable wire: core made of 1% carbon VG10 Japanese steel
Sub-Zero treatment: special tempering for a harder blade
Micarta handle resistant to humidity and various temperatures
Black with red edging - Elegant, timeless design
Made in Japan - Small black presentation box
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This 23cm chef knife is appreciated for its versatility. It is useful for cutting meat (boneless), as well as fruit and vegetables of various sizes, or for chopping fresh herbs such as coriander, parsley...The size of its blade makes it easier to cut large pieces.
The knife blade is damascened, i.e. it is built on the following base: a hard steel core, which is then surrounded by several layers of softer steel to protect it. The various layers of steel are designed to create a knife that is both rigid and supple, to prevent brittleness, while retaining a hard, high-performance cutting edge.
At the heart of the blade is Japanese VG10 steel, renowned for its durability and 1% carbon content. This high percentage makes it rigid, and allows you to sharpen it further to obtain a well-defined cutting edge. We might add that VG10 is appreciated for keeping its sharpness over time. You won't need to sharpen it too often.
The damascus of this knife is based on 32 alternating layers on the VG10 core, visible on both sides of the blade. In total, there are 65 layers (the 32 folded layers on each side of the blade + the core). You can see the 33-layer mark on the blade, which refers to the layers visible on each side of the blade, added to the core.
Beyond its functional advantages, damascus has an incredible and unique visual appeal. You can see the steels intertwining in waves of various sizes along the cutting surface, for an unprecedented rendering.
In fact, it's from this damascus pattern that the knife takes its name, Saiun meaning "the delicate ray of light piercing the clouds".
For a perfect finish, the blade undergoes 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.
The handle, meanwhile, is made of micarta, a tough, long-lasting material. It's a composite of 40% resin and 60% linen. It is appreciated for its resistance to temperature variations. It is also highly resistant to humidity. 2 rivets complete the micarta to secure 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.
Last but not least, the knife's design is timeless, its colors and flowing shapes giving it a certain cachet. It will suit the most uncompromising of cooks. Hand-care: wash in lukewarm water and dry with a soft cloth before storing.
A little background information:
Kanetsugu manufactures its knives in Seki, a Japanese town renowned for its knife production for 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.
Kanetsugu Saiun knives are designed for chefs and amateurs alike. They are both pleasant to use and long-lasting. Both the manufacturing processes and the materials used to create a knife in this series make them an obvious choice.
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