"Japanese knife Shichi Gyuto 200, hammer blow"
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.
Usage and Safety Instructions
Japanese kitchen knives are made from extremely hard steels and are forged and sharpened thinner than their European counterparts. Some of these knives have very finely ground cutting layers, making them more delicate and suitable only for soft materials. Please refer to the product details for related information. Knives with a very thin edge and hollow grind are particularly prone to chipping. While they are excellent for fine cuts of soft materials, they should be used with appropriate caution. When sharpening on a whetstone, an angled edge is usually formed, which makes the blade more stable over time.
Chipping of the edge can also occur due to leverage forces or when cutting frozen foods, which can significantly lower the steel's temperature. Leverage forces often arise when cutting materials with bones, for example. Check your knife's edge after each use. If chipping does occur, thoroughly check if you have removed all fragments from the food. If necessary, it may be safer to discard the food. Chips in the edge may need to be ground out by a professional.
The knife should generally be used with a pulling or pushing motion, without applying much pressure. To maintain sharpness, avoid cutting on stone, glass, or other hard surfaces. Do not use a honing steel for sharpening. Waterstones are recommended (grit: 400-1200 for rough sharpening, 3000 for fine sharpening, 6000 or more to polish the edge) and possibly a leather strop.
Keep the knife out of reach of children. These knives are extremely sharp, so please handle them with care.
All products are unique, so slight variations from the sample image are possible.
Care Instructions
For knives made from delicate steel types, such as Aogami, Shirogami, or V-Toku, please clean them occasionally with a cloth and water, even during extended use. Acidic foods may still cause discoloration in these traditional carbon steels. After use, wash by hand with hot water and, if necessary, use a neutral detergent. 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 in non-stainless steels. Please refer to our ORYOKI Japan blog for product care tips.
Clean the knife by hand and do not use a dishwasher. Dry it thoroughly after cleaning.
