KITCHEN KNIVES

In 2018, the company celebrated the centenary of it's founding, having pleased it's fans with real knife art, the ZUIUN series.

"ZUIUN" is a good omen in Buddhism.

It combines ancient traditions and modern technology.

Great appearance, and full functionality, despite the apparent decorative beauty of SUMINAGASHI.

A wonderful gift from the SEKI-city, to all lovers of the best.

It is hard to beat the classic Yanagi-ba single-sided knife in thin slicing.

However, some of its features will require mastering, as well as the acquisition of sharpening skills of traditional Japanese blades on water stones.

Yanagiba remains indispensable for professionals, despite all the nuances.

It is reasonable for a European, who has begun to master the intricacies of cooking Oriental dishes, to collect his personal kitchen arsenal, firstly from the slicer Sujihiki, regular for western users.

In the rez, he is practically not inferior to Yanagi, but without a leftward move, associated with the specific grind lines, which must be adapted to use.

Subsequent re-sharpening is much simpler.

Due to the small width of Sujihiki, the cut products stick little, and the sharp & long blade allows you to make the cut in one motion.

The usual Santoku and Chef (Gyuto) are also capable of much, but lose in length, and much wider.

Therefore, they stick to soft seafood and fish more noticeably.

The geometry was not chosen by chance. Kiritsuke, this is one type of kitchen knife for connoisseurs.

An upscale blade for conscious use, unparalleled in its specialization.

Recognizable predatory shape of the tip, and small thickness, allowing for very thin and even cutting.

Experienced chefs of Japanese restaurants work with them.

Standing out against the general background is a Chef's tool, with outstanding specification, gradually gaining popularity outside of Japan.

Made in Seki-city, Japan, at Seki Kane Tsugu Co. Ltd using craftman's work and high precision CNC machines.

Faceted handle, made of impregnated wood, warm, durable & beautiful material.

Complemented with a large brass pin.

Not afraid of food juices and being in a humid environment.

All elements are precisely fitted, which demonstrates a high production culture and compliance with hygiene requirements.

Technical characteristics of the knife:

• Manufacturer: Seki Kanetsugu Knife Co.
• Series: ZUIUN Kirituke Special
• Country of Origin: Japan
• Blade Steel: Hardened SPG2 (SG-2, R-2) Takefu Special Steel Co. in stainless damask
• Number of layers: SUMINAGASHI 63 layers (Damascus steel)
• Hardness of steel: ≈ 62 HRC on the Rockwell scale
• Blade Length: 240 mm
• Greatest blade width:: 37 mm
• Blade thickness: 2.2mm
• Sharpening Type: Symmetrical 50/50
• Handle length: 135 mm
• Handle material: Long-life and resistant to external influences, Pakkawood wood-polymer composite
• Total length: 395 mm
• Weight: 162g