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Easy-to-handle knife for everyday use
15cm 65-layer damascus steel blade - Hardness -+60/61 HRC
1% carbon VG10 Japanese steel core - Durable cutting edge
Sub-Zero treatment: special tempering for a harder blade
Temperature- and moisture-resistant micarta handle
Elegant, timeless design - Black with red edging
Small black presentation box - Made in Japan
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Kanetsugu Saiun knives are designed 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 range allow you to choose them without hesitation.
This 15cmUniversal knife is a versatile model that's easy to use every day. It is primarily recommended for cutting medium-sized fruit and vegetables, but can also be used for mincing meat (without bones).
Blade :
The knife blade 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 flexible, to prevent brittleness, while retaining a rigid, high-performance cutting edge.
The core of the blade is made of Japanese VG10 steel, renowned for its durability and with 1% carbon in its alloy. This high percentage makes it rigid, and enables you to sharpen it more thoroughly 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 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 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 -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, long-lasting material. It is 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.
General :
The knife's design is timeless, its colors and uncluttered 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.
Discover other Kanetsugu knife ranges on our website!
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