Made by Seki Kanetsugu, a knife maker founded in 1918 in Seki City with an ancestral history of sword making dating back to 1336. The cold forging, heat treatment, grinding, sharpening, honing, handling and finishing are of a level of knives of much higher price.
The steel employed to produce these awesome knives is a 3 layer stainless steel with a core of VG2 that has similar qualities to VG10 but much tougher. The unique heptagon-shaped handle is crafted from Pakkawood that has the ergonomics to be comfortable during prolonged use.
Set includes:- Petty knife 150 mm, Santoku 170 mm and Gyuto 180 mm
- Steel: VG2 with Stainless Steel Cladding
- Handle: Pakkawood (Heptagonal)
- Ferrul: Black Pakka wood
- Hardness: 58+/-1
- Layer: 3 Layer
- Made In: Seki, Gifu, Japan
Utility: The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food. Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades. Normal length – 150mm Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
SANTOKU (San – 3 & Toku – benefit): This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting. Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish. Normal length – 165mm to 180mm (smaller 140mm are available in a few collections) Tip: The 170mm/180mm is the most popular multipurpose knife.
GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.