Kanetsugu Saiun japanese chef's knife 20cm damascus 65 layers

This 20cm chef knife is a multi-purpose model, in fact a kitchen essential. You can use it to cut meat (boneless), fruit and vegetables of various sizes, or to cut fresh herbs such as coriander, parsley... It can do it all!

The knife's 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.

This structure has the advantage of creating 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 with 1% carbon in its alloy. This high percentage makes it rigid, and allows you to sharpen it more forcefully to obtain a well-defined cutting edge. VG10 is also appreciated for its long-lasting sharpness. You won't need to sharpen it too often.

32 layers are then alternately applied to 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 aspect, damascus has the advantage of offering an incredible and unique visual. You can see the steels intertwining in waves of various sizes along the cutting surface, for a never-before-seen 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".

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 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 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.

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.

Kanetsugu Saiun knives are designed for chefs and home cooks. They are pleasant to use, yet effective over the long term. Both the manufacturing processes and the materials used to create a knife in this range allow you to choose them without hesitation.

Discover all the Japanese knives offered by our team!