Kanetsugu Saiun Santoku Knife damascus blade 17cm
This Kanetsugu santoku knife is perfect for working with vegetables!
Core made of VG10 Japanese steel with 1% of carbon content
Damascus blade 17cm with 65 steel layers - Hardness: 60/61 HRC
Sub-Zero treatment to make the blade harder
Handle made of micarta - resistant to humidity and temperature changes
Made in Japan - Sold in a nice, black giftbox
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Data sheet
| Material : | Damascus steel |
| Handle : | Micarta |
| Dishwasher safe: | No |
| Made in : | Japan |
| Colour : | Black |
| Number of pieces : | 17 |
More info
The kitchen knives from the Kanetsugu Saiun series have been designed for the passionate chefs and cooks that cook at home. They are pleasant to use, and they remain effective on the long term. The quality of their cutting performance as well as their elegant look are enough to convince even the most demanding chef!
For example, the santoku knife 17cm in this page is a polyvalent knife that cooks can use in the daily preparation of their recipes. This model is in fact the most versatile of all Japanese models of kitchen knives. Therefore, you can use this knife for cutting meat, vegetables, herbs, fruits, fish... It is an all-rounder!
The blade:
Its beautiful damascus look is the result of several layers of soft steel surrounding a core made of an ultra hard steel. The advantage of such type of blade construction is that the blade is both rigid and flexible at the same time, and thus it can have an ultra sharp edge without being too fragile.
The core of this blade is made of VG10 Japanese steel, which is a renowned alloy characterised for its durability. It has 1% of carbon content, which explains why its edge is so rigid. This allows you to sharpen the blade in a deeper way so that you can get a razor sharp edge. Another advantage is that the edge remains sharp for long time, so you don't have to hone so frequently.
Around the core, there are 32 layers of softer steel that are visible on the blade's surface. In total, we can say that the blade is made of 65 layers (32 layers folded around each side of the blade + the core). On the blade, you can see the mention of "33 layers", but this is because it counts the 33 layers that are visible on each side of the blade.
Furthermore, the blade received a special treatement to enhance its rigidity and thus make its sharpness last longer. The treatment is known as the Sub-Zero treatment, and it consists in heating up the steel to then put it immediately at a temperature of -70C°.
The handle:
It is made of micarta, which is a resistant material characterised for its durability. Micarta is a composite material that is composed of 40% resin and 60% linen. It is widely known for being resistant to humidity and changes in temperature, which makes it perfect for kitchen environments. The handle also has 2 rivets that are fixed to the full tang inside. The bolster is directly integrated into the blade to avoid any liquid or food to get trapped in between both parts of the knife.
Care and maintenance:
The delightful design of this knife is impossible to ignore. The colours and its shape give it a special cachet. To preserve its look as well as its excellent quality, we rcommend you to wash it by hand using lukewarm water. Then, dry it with a soft cloth and store it in a dry place.
Kanetsugu manufactures all its knives in Seki, which is a Japanese city known for its long history linked to the manufacturing of knives. The manufacturer has been in that city for a century and continues nowadays to put in practice its remarkable expertise by creating knives like the santoku in this page.
Discover all the knives from the Kanetsugu Saiun series here on our website!
