"Gyuto Shiun 200, VG-10"
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 Kantsugu 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.
Instructions for use
Japanese chef's knives are made of extremely hard steels and are forged and ground thinner than their European counterparts. Some of these knives have very finely ground cutting edges, making them more delicate and only suitable for soft cuts. Please note the relevant information in the product details. Knives with a very thin cutting edge and hollow grind are particularly prone to chipping on the blade. These are ideal for fine cuts of soft food, but should be used with appropriate care. Sharpening on a whetstone usually produces an angled grind, which makes the edge more stable over time.
Chipping on the cutting edge can also be caused by leverage and frozen cuttings, which significantly reduce the temperature of the steel. Leverage forces often occur when cutting material with bones, for example. Chips on the cutting edge may need to be ground out by a specialist.
The knife should always be guided in a straight line with a pulling or pushing cut, without applying great pressure. To maintain sharpness, avoid cutting on stone, glass or other hard surfaces. Never use \"sharpening steel\" for resharpening. We recommend using water whetstones (grit: 400-1200 for pre-sharpening, 3000 for fine sharpening, 6000 or more for honing the blade) and a honing leather if necessary.
Please keep the knife away from children. These knives are extremely sharp, please be careful.
All products are unique, slight deviations from the exemplary illustration are therefore possible.
Care instructions
When using knives made of sensitive steel types, such as Aogami, Shirogami or V-Toku, please clean them occasionally with a cloth and water, even during prolonged use. However, 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. Never 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 on product care.
Clean the knife by hand and do not use a dishwasher. Dry it thoroughly afterwards.
Clean the knife by hand and do not use a dishwasher. Dry it thoroughly afterwards.
