"Damascus knife Zuiun Santoku 180, 62 layers"
Kanetsugu Cutlery, the knife makers from Seki
The Kanetsugu Cutlery company was founded in 1949. It emerged from Kawamura Matsujiro & Co., which had been producing Japanese chef's knives since 1918. Both companies were managed by Matsujiro Kawamura. The tradition of the company goes back to the Nanboku-cho era (1336-1392) when the first Kanetsugu became a swordsmith. Mitsuyasu Kawamura became the third generation president of Kanetsugu in 1994. This makes Kanetsugu one of the knife manufacturers with the longest family tradition in this trade. The company is based in Seki City, the capital of knife production in Japan.
Knife series Zuiun
Material: Cutting core made from SPG2, Super Powder Gold 2, manufacturer Takefu, Japan. Depending on the translation, the steel is also referred to as SGP2, Super Gold Powder 2. This steel is an absolute premium steel, which is very expensive and difficult to obtain even in Japan. It is a powder metallurgical high-performance steel with a very fine structure. The high carbon content of 1.3% makes it extremely hard, so that up to 63 HRC are possible. Other components are 15% chromium, 3% molybdenum and 2% vanadium. With this cutting core, the knives in the Zuiun series offer exceptionally high sharpness, cutting performance and durability and even surpass the premium steel VG-10. The cutting core is encased in 62 layers of Damascus steel. The knife handle is made of insensitive and easy-care wood laminate, octagonal, with decorative metal ornamentation. The shape of the knives and the knife edge also deserve special attention. All Zuiun knives are slightly convex ground, which gives the blades stability, durability and an extremely pleasant cutting action. Kanetsugu Cutlery derived this grind from the traditional Japanese swords forged by the swordsmith Kanetsugu as early as the 14th century. The knifemakers from Seki are known for their consistent combination of traditional manufacturing methods with high-tech, both in production and in the choice of materials. These Japanese chef's knives are therefore created like the famous katana and, like the samurai swords, offer exceptional sharpness and durability. They are also easy to sharpen thanks to this sharpening shape.
Usage and Safety Instructions
Japanese kitchen knives are made from extremely hard steels and are forged and ground thinner than their European counterparts. Some of these knives feature very finely ground cutting layers, making them more delicate and suitable only for soft cutting materials. Please refer to the relevant information in the product details. In particular, knives with very thin edges and hollow grinds are prone to chipping at the blade. They are excellent for fine cuts of soft materials but should be used with appropriate caution. When sharpening on a whetstone, a bevel is usually formed, making the edge more stable over time.
Chipping at the edge can also occur due to leverage forces and frozen cutting materials, which significantly lower the temperature of the steel. Leverage forces often arise when, for example, cutting materials with bones are being divided. Check the edge of your knife after each use. If a chip in the edge does occur, thoroughly check whether you have removed all fragments from the cutting material. If necessary, it may be safer to discard the material. Chips in the edge may need to be ground out by a professional.
Not suitable for: Very acidic foods (e.g., peeled fruits, tomatoes, pickles, salad dressings). Very salty foods (e.g., pretzels, pickled herring, cured meat)
The knife should generally be guided straight with a pulling or pushing cut, without much pressure. To maintain sharpness, avoid cutting on stone, glass, or other hard surfaces. Do not use a "sharpening steel" for resharpening under any circumstances. Water whetstones are recommended (grit: 400-1200 for pre-grinding, 3000 for fine grinding, 6000 or more to hone the blade) and possibly a leather strop.
Please keep the knife out of reach of children. These knives are extremely sharp; please be careful.
All products are unique pieces; therefore, slight deviations from the sample illustration are possible.
Care Instructions
When using knives made from sensitive types of steel, such as Aogami, Shirogami, or V-Toku, please occasionally clean them with a cloth and water even during extended use. Acidic foods can still cause discoloration on these classic carbon steels. After use, please wash by hand with hot water and use a neutral detergent if necessary. Under no circumstances put the knife in the dishwasher. After cleaning, dry thoroughly, oil if necessary, and store in a well-ventilated place. Residual moisture can cause rust on non-stainless steels. Please refer to our articles in the ORYOKI Japan Blog for product care.
Clean the knife by hand and do not use a dishwasher. Then dry it thoroughly.
