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The knife you need for slicing meat and fish
Superb 63-layerdamascus - 24cm blade with traditionally marked tip
Core: 1.3% carbon SPG2 powdered steel - Excellent edge retention
Black DLC coating for increased hardness and corrosion resistance
Sub-Zero hardening for increased blade structural strength
Streamlined heptagonal handle in black pakka wood and gray bolster
Beautiful mosaic rivet on top of handle
Magnificent wooden box, ideal gift - Made in Japan
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Kanetsugu began trading in 1918. Matsujiro Kawamura san, descendant of the eponymous Japanese sword maker, founded the company.
For over a hundred years, the brand has been offering high-performance, long-lasting kitchen knives to accompany you through the years.
The Zuiun Kiwami range of knives brilliantly blends the latest production technologies with the traditional techniques of the blacksmiths of yesteryear.
Zuiun means "the cloud that appears as a happy omen". Kiwami means "ultimate" or "extreme", and you'll understand why with the knife's technical details!
This 24cm sujihiki Japanese knife is ideal for slicing large pieces of meat or fish (boneless). Its long, thin blade is ideal for this type of cutting. Every slice will be impeccably fine!
To go into more detail, the blade is damascened. A damascened blade is based on a hard core, which forms the sturdiest part of the blade, maintaining a very good cutting edge and enabling easy slicing. Layers of stainless steel are folded over this core. They envelop the core, balancing and protecting it.
The Kiwami knife features a core of SPG2 steel (also known as SG2), which is produced by powder metallurgy (as opposed to solid steel). Powder metallurgy involves a complex process in which metal particles are ground and other elements essential to the alloy are slowly added. The whole is then compacted using hydraulic presses, then sintered (with the addition of a high-temperature heat treatment) to consolidate the whole. The resulting steel is more homogeneous in composition, which is an advantage in terms of durability and resistance to the risk of chipping.
With a carbon content of around 1.3%, the knife's cutting edge retention is greatly improved. Thanks to this feature, you can sharpen your knife to a razor-sharp edge. With a hardness of -+63 HRC on the Rockwell scale, the blade retains its sharp edge over the long term.
The blade of this Japanese kanetsugu knife also benefits from Sub-Zero treatment. This involves heating the steel to a temperature of -70C° in just 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. All this is complemented by an ultra-resistant black DLC coating. DLC stands for "Diamond-Like Carbon". It will also enhance the blade's strength and corrosion resistance, and give it a darker appearance, which is still contrasted by the blade's glossy, mirror-like finish. The DLC coating also makes the blade glide more smoothly through food.
The knife's cutting edge is Hamaguri-ba finished, i.e. shaped like that of a Japanese sword. This guarantees clean, precise cuts.
The handle is made from pakka wood, a tough composite material consisting of laminated wood and resin, all hot-pressed together. This material is appreciated for its resistance to temperature variations, humidity and impact. The visual effect is similar to that of natural wood, and you can see the original veins created by the blend of materials all along the gripping surface. A magnificent mosaic rivet has been added to the top of the handle's gripping surface, for even greater originality.
A gray bolster in the same material links the handle to the blade.
Thanks to its heptagonal shape, the handle adapts easily to all cooks.
The knife comes in an elegant, light, polished wooden box, with a beautiful Japanese design on the top. So you can easily give it as a gift, or simply treat yourself!
Care: wash the knife by hand and wipe dry immediately with a soft cloth, before storing it away from moisture. This way, you'll be able to keep it looking as good as new for years to come.
Use a JapaneseSharpening stone to keep your knife sharp!
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