Kiritsuke / Sujihiki Knife 240 mm Kanetsugu Zuiun SPG2

Product detailed description

Japanese meat knife KIRITSUKE/Sujihiki 240 mm series ZUIUN

Robust, very sharp Japanese knife KIRITSUKE/Sujihiki 240 mm made of fast cutting powder steel SPG2 with impressive design and highest quality. The knife spine and blade taper to a point for versatile use of the extraordinary cutting force. Cutting, slicing, cleaning meat, fruit and vegetables - nothing will be a problem for this unique Japanese-shaped knife. The KIRITSUKE chef's knife is also suitable for cradling herbs, vegetables and nuts thanks to its higher tip. As the tip of the blade is modelled on a Japanese sword, it is also suitable for preparing dishes that require the use of the tip and also for decorative carving. The long blade and 7-edge Japanese-style handle give you the best control when cutting and slicing. Japanese craftsmanship, precision and new technologies make this damascus steel knife unique and inimitable.

Sharpness: hamaguriha (convex edge) The excellent powdered steel SPG2 is ground into a"hamaguriba" shape, just like Japanese swords. This ensures perfect sharpness and durability of the blade.

Heat treatment: the Sub-Zero process - special cooling of the blade to temperatures of -70 °C or lower, providing high hardness and toughness.

We recommend buying a sheath or protective cap for the knife.

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Kiritsuke/Sujihiki knife parameters:

KIRITSUKE/Sujihiki ZUIUN knife has an ultra-sharp cutting core made of Japanese SPG2 powder steel, which is very well protected against corrosion. Japanese powder steel SPG2 has a long lasting sharpness at R63 +/- 1 Rockwell hardness. The SPG2 Japanese powder steel core is sandwiched between 62 layers of 2 stainless steel damascus steels, which provide exceptional durability and toughness. The perfectly balanced, precisely tapered, Japanese-shaped blade with a shimmering damascene pattern minimizes friction when cutting and prevents the cut material from sticking to the blade.Reminiscent of the ripples on the surface of the sand dunes in the desert, it is unique, unrepeatable and will become a symbol of your individuality.

the 7-square Japanese-style handle provides perfect cutting control and effective support when slicing. Ebony pakka-wood is naturally durable and dimensionally stable due to its high grain. The decorative pin of the handle is a decent and are decorative method. The perfect balance of the knife brings comfort and prevents hand fatigue. Kanetsugu ZUIUN knives will fully satisfy your desire for a precision tool of Japanese origin.

Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% confident in your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning the kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.