This set will leave you speechless for the excellent quality of Kanetsugu's Zuiun series Damascus Kiritsuke Sujihiki Slicer knife with a blade with a wavy "hamon" pattern similar to Japanese swords and an apron in faux leather that completes excellently your work in the kitchen.
The blade is made of 62-layer Damascus steel, which uses SPG2 powdered stainless steel for the core material.
Finely sharpened by craftsmen, the surface of the blade features a cloud-shaped pattern and the V-shaped "hamaguri-ba" blade reflects the characteristic of Japanese swords.
Blade material: 62 layers of SPG2 Damascus steel with R2 powdered centre steel
Handle material: Octagonal pakka wood
Chamfer: V-cut on both sides
Rockwell hardness: 63 +/- 1
Blade length: cm. 24
Together with the splendid knife, you will find a Rock model faux leather apron with pocket and buttons, size 90x70 cm.
Brown colour
Made of 85% polyurethane and 15% polyester
LIMITED EDITION WITH A FEW PIECES
FAQs
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.