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Pro-M Collection

The blade is made of Molybdenum alloy high carbon stainless steel with traditional "Hamaguri ba" (Convex edge grind), the edge that made Japanese swords famous, for an outstanding sharpness and durability, and yet easy to resharpen. It is heat treated and then Sub Zero quenched. Which refrigerates the blade to  70 degrees for longer edge retention and strength to brittleness and chipping. Since introducing the Kanetsugu Pro M series, we have received a positive reputation for their unique Round Shape of Black Pakka wood handle for comfortable grip, well balanced and practical shape. You might not have been familiar with this shape of the handle and the blade edge (Convex edge). Mr. Kawamura (President of Kanetsugu company) has spent numerous times to research and study to produce the best performance chef knives. We all admire his talent, idea and experienced knife making techniques. Recommended for both Home Chefs to Pro Chefs.

Pro-M Collection

Pro-M Gyuto (Available in 4 sizes)

Pro-M 240mm Sujihiki

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