Kanetsugu Saiun 17cm 65 layer damascus japanese santoku knife

Kanetsugu Saiun kitchen knives are designed and developed for chefs and hobbyists who cook at home. 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 Kanetsugu series allow you to choose them without hesitation.

This 17cmsantoku knife is a versatile model, easy to use on a daily basis. In fact, it's the ultimate Japanese-style multi-purpose knife, in the style of a Western chef's knife. You can use it to mince meat, cut vegetables, chop fresh herbs... It's a real asset in your kitchen!

Blade :

It is damascened, i.e. built 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 creating a knife that is both rigid and supple, to prevent brittleness, while maintaining a straight, high-performance cutting edge.

The core of the blade is made of VG10 Japanese steel, an alloy renowned for its durability, and which contains 1% carbon. This high percentage makes it rigid, and allows you to sharpen it more thoroughly to obtain a strong cutting edge. VG10 is also appreciated for its long-lasting sharpness. You won't need to sharpen it too often.

32 layers are then deposited in alternation on the VG10 core, visible on either 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-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 is appreciated for the incredible visual uniqueness it gives to each knife. You can see the steels intertwining in waves of various sizes 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".

The blade undergoes a special tempering process known as Sub-Zero. This involves heating the steel to a temperature of -70°C in a very short space of time. 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 resistant material that stands the test of time. It is a composite material comprising 40% resin and 60% linen. It is renowned 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.

General :

The knife's design is timeless, its colors and free-form shapes giving it a distinct cachet. It will suit the most uncompromising of cooks. Hand-care: wash in lukewarm water and dry with a soft cloth before storing in a dry place.

Kanetsugu manufactures its kitchen 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.

We're delighted to introduce you to the other knives in the Kanetsugu Saiun range!