Coming from Seki Kanetsugu’s popular Saiun range of professional kitchen knives, this knife features a gorgeous black handle with a striking red accent, and a very impressive blade constructed out of layered Damascus steel, with 33 layers of VG-10 and SUS410, developing a blade that is both incredibly sharp, and very durable.

This 210mm sujihiki style slicing knife features a long, narrow blade which is ideal for cutting thin slices of meat, as are popular in Japanese cuisine. From tearing down a large block of beef or pork, to trimming away sinew and fat, to thinly slicing the final product, this is a fantastic carving knife that would make a great addition to your kitchen.

Using the traditions of sword-smithing, Seki Kanetsugu incorporates the traditional and unique Japanese "clamshell blade" into its knives, reproducing the exquisite sharpness of Japanese samurai swords. This 100 year old company, founded by the descendent of a famous swordsmith, is proudly continuing the 700-year tradition of blade-smithing in Seki City.

Features

• 33 layers of quality Japanese steel.
• Constructed using traditional sword-smithing techniques.
• Comfortable, ergonomic and stylish black/red handle.
• Developed in the tradition of Seki City’s world-renowned blacksmithing.

Details

• Blade length: 210mm
• Materials: VG-10, SUS410, linen micarta
• Made in Japan