Seki Kanetsugu is a knife maker in Seki, whose ancestor was a famous swordsmith Kanetsugu (1336-1392). The company itself was founded in
1918 and celebrated its 100-year anniversary in 2018. Although this is a machine-forged knife, it is perhaps at the highest level. The blade is expertly crafted from VG2 steel, a tougher cousin of VG10. While it won’t hold an edge quite as long, the convex-ground edge ensures it cuts like a razor while maintaining its tough characteristic. The stunning heptagon-shaped handle is made with Pakka wood for its strength and feels excellent in the hand.
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.
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