240mm Kanetsugu Zuiun SG2 Wa Sujihiki

The Zuiun line is the best from Seki Kanetsugu, a factory open since 1918 in the heart of the Japanese knife-making city of Seki. We discovered them at the Seki Outdoor Knife Festival in 2013 and have admired their products ever since.

Location: Seki, Japan

Line: Zuiun

Construction: San mai

Edge Steel: SG2 powdered stainless (~63 HRC)

Cladding: 62-layer Damascus

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Heptagonal pakka wood with mosaic pin

Weight: ~148g

Blade Length: 240mm

Overall Length: ~387mm

Thickness at Heel: ~2,2mm

Blade Height: ~37.7mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.