Kanetsugu Pro-J Chef Knife hammered blade 23cm

Prepare your favourite recipes with this Pro-J chef knife

San Mai structure: 3 layers of steel on top of each other

Core made of ZA-18 steel wrapped by a layer of AUS-2 steel

Sharp blade with a hammered (Tsuchime) finish on its surface

Elegant handle made of laminated wood and stainless steel bolster

Made in Japan by KANETSUGU


Free Shipping on this product

In stock

Shipped today !

  • Inquiries and orders 020 3445 5205Monday to friday from 8am to 4pm.
  • Money Back Guarantee You have 60 days to change your mind (see conditions)
  • Found a better price? Let us know and we'll match it! (see conditions)

Buy this product : get 1599 loyalty points,
equivalent of £8.00 reduction on your next order

MyChefKnives is rated "Excellent"

Our customers are satisfied!

Check our reviews

  • Kanetsugu Pro-J Chef Knife hammered blade 23cm
  • Kanetsugu Pro-J Chef Knife hammered blade 23cm
  • Kanetsugu Pro-J Chef Knife hammered blade 23cm
  • Kanetsugu Pro-J Chef Knife hammered blade 23cm
  • Kanetsugu Pro-J Chef Knife hammered blade 23cm
  • Kanetsugu Pro-J Chef Knife hammered blade 23cm
  • Kanetsugu Pro-J Chef Knife hammered blade 23cm

Data sheet

  • Material : San Mai steel
  • Handle : Laminated wood
  • Dishwasher safe: No
  • Made in : Japan
  • Colour : Black
  • Size : 23

More info

The Kanetsugu Pro-J chef knife 23cm is a tool that can do it all. Polyvalent and versatile, this all-purpose kitchen knife s perfect to work with a large variety of ingredients: vegetables, herbs, fruits, and boneless meats. Thanks to its long blade, it is perfect for cutting bigger pieces of food than most kitchen knives wouldn't be able to cut easily.

The blade

Sharp and beautiful, the blade is made of 3 layers of steel lying on top of each other, which is known as a San Mai steel structure. The core is made of ZA-18 steel enriched with cobalt, which is an element that increases the hardness of the steel. The top layer is made of AUS-2 steel, which is folded into two layers around the core.

Moreover, this blade has a hammered finish on its surface, which is known as Tsuchime. The "dimples" on the surface give the knife a beautiful look, but they also reduce the stickiness of the blade as they create tiny air bubbles between the blade and the food, thus reducing the possibility of the food remaining sticked to the blade.

With a hardness level of 60/61 HRC in the Rockwell scale, the blade's edge can remain sharp for a longer periods of time than standard blades. In addition, this high level of hardness also enables the blade to have a remarkable cutting performance as it penetrates the foods easily and precisely.

The handle

It is made of reinforced black laminated wood. It is fixed with 2 steel rivets, and the bolster that connects the blade with the handle is made of stainless steel. The handle's design enables you to hold the knife comfortably at all times, and its colour creates a beautiful contrast with the blade.


You should never let it sink in water or any other liquid. Always wash it by hand immediately after its usage. Finally, you should dry it with a soft cloth and store it a place free of all sort of humidity. The respect of this advice will allow you to preserve the look and quality of your knife for a long time.

The series

The Japanese knives from the Kanetsugu Pro-J series stand out for their great cutting performance and elegant design. They are all made in Seki, Japan. Their prices are very difficult to match, because to find other knives with this same high level of quality but from another brand, you'd probably have to pay much more.

Do not hesitate to have a look at all the other Japanese kitchen knives from the Kanetsugu Pro-J collection on MyChefKnives.co.uk!