Seki Kanetsugu Saiun 33-Layer Damascus Steel Gyuto Chef's Knife 200mm
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 200mm gyuto chef’s knife is the perfect entry point into Japanese knives for any aspiring or professional chef. The gyuto is usually the first knife style people buy when they start looking into Japanese knives, thanks to its ease of use, global popularity, and the familiarity of the style when compared to western knives.
The gyuto was based on European chef’s knives and was developed specifically for cutting meat, although it quickly became Japanese chefs’ go-to multipurpose knife, as it can handle pretty much anything you throw at it.
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: 200mm
- Materials: VG-10, SUS410, linen micarta
- Made in Japan
Original: $159.00
-65%$159.00
$55.65
Description
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 200mm gyuto chef’s knife is the perfect entry point into Japanese knives for any aspiring or professional chef. The gyuto is usually the first knife style people buy when they start looking into Japanese knives, thanks to its ease of use, global popularity, and the familiarity of the style when compared to western knives.
The gyuto was based on European chef’s knives and was developed specifically for cutting meat, although it quickly became Japanese chefs’ go-to multipurpose knife, as it can handle pretty much anything you throw at it.
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: 200mm
- Materials: VG-10, SUS410, linen micarta
- Made in Japan
