Seki Kanetsugu Saiun Gyuto 200 mm

The Blacksmith

Based in the knife making capital of Japan (Seki City, Gifu Prefecture), Seki Kanetsugu was founded in 1918 by Matsujiro Kawamura, descendant of the famous swordsmith Kanetsugu, who worked during Nanboku-cho period. The Saiun line features a VG-10 core steel heat treated quite high at 62-64, a stainless damascus cladding, and a western style black micarta handle with a stainless bolster. These knives tend to balance more towards the handle, similar to a traditional European knife so if you're looking for that balance point, and a similar western profile with a steel upgrade and thinner blade look no further.

The Knife

The gyuto is the Japanese equivalent to the western chefs knife. While usually flatter in its profile we find this particular gyuto to have quite a sweep to it making it perfform more similar to a western chefs, and excel in the rocking motion. The most versatile shape we carry, there isn't much that can't be done with a gyuto in this size!

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.