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.
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.
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