Kanetsugu Saiun Carving Knife damascus blade 21cm

Cut fine slices of fish and meat with the Kanetsugu Saiun carving knife!

Damascus blade with 65 steel layers - 60/61 HRC in the Rockwell scale

VG10 Japanese steel core with 1% of carbon content

Blade hardened thanks to a Sub-Zero treatment

Elegant handle made of black micarta

Made in Japan - Sold in a black giftbox 


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Data sheet

  • Material : Damascus steel
  • Handle : Micarta
  • Dishwasher safe: No
  • Made in : Japan
  • Colour : Black
  • Number of pieces : 21

More info

The Kanetsugu Saiun carving knife 21cm is a fabulous kitchen tool not only because of its astonishing look but also because of its remarkable cutting perfomance. Indeed, this knife is perfect for slicing meat and fish with great precision. For when you prepare roasts at home, this knife is the right tool to use!


It has a damascus blade made of several soft steel layers around a core made of an ultra hard steel. This type of blade construction is not only aesthetical but it also helps the blade to be rigid and flexible at the same time, and thus it can have an ultra sharp edge without being too fragile.

Made of VG10 Japanese steel, the core of the blade is quite hard. This is because the steel has 1% of carbon content, which enables the knife to reach a high level of hardness of 60/61 HRC in the Rockwell scale. The main advantage of having such a rigid blade is that its edge remains sharp much longer than most standard blades.

The core is covered by 32 layers of softer steel, and the layers are visible as wavy lines on the blade's surface. Because the 32 layers are folded around the core, and thus each layer is on both sides of the blade, on each side of the blade, we can say that the blade is made of a total of 65 steel layers. On the blade you'll see the mention "33 layers", but this is because it refers to the 33 layers that are visible on each side of the blade. 

Furthermore, the blade undergoes a special treatement that enhances rigidity and thus makes its edge remain sharp for longer time. The treatment is known as the Sub-Zero treatment, which consists in heating up the steel to then put it immediately at a temperature of -70C°. The drastic change in temperature ends up hardening the steel.


It is made of micarta, which is a composite material characterised for its durability. Micarta is composed of 40% resin and 60% linen. This material stands out for its resistance to humidity and changes in temperature, which makes the handle 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 prevent any liquid or food from getting trapped in between both parts of the knife. This is important because it reduces the risk of bacteria proliferation in the knife.

Care advice

To preserve the beautiful look and great quality of this knife, we recommend you to wash it by hand using lukewarm water. Then, dry it with a soft cloth and store it in a dry place. 


The Japanese manufacturer Kanetsugu makes all its knives in the city of Seki, which is probably the most iconic and historic city for the Japanese cutlery. For more than a hundred years, this brand has been putting in practice its expertise to manufacture knives of exceptional quality that meet the expectations of even the most demanding cooks.

The Kanetsugu Saiun series offers kitchen knives of remarkable quality that honour the renowned prestige of Japanese cutlery. The Japanese knives from this range are designed for passionate chefs that cook at home. The excellent cutting performance as well as the dazzling look of these knives make them fine pieces of cutlery.

Find more knives like this one in our category of Kanetsugu Saiun knives!