Slice/Sashimi Knife 210 mm Kanetsugu PRO-M Saiun VG-10 Damascus

Product detailed description

Japanese knife Slice/Sashimi 210 mm series PRO-M Saiun

Ensure every turkey, every roast and every ham is perfectly sliced, with seamless movement and effortless maneuverability. If you are a beef carpaccio lover, this knife should become a must-have in your kitchen. The long blade and western style handle give you the best control when cutting and slicing.

The Slice/Sashimi 210 mm Kanetsugu PRO-M Saiun has an ultra-sharp cutting core made of Japanese VG-10 damascus steel, which is very well protected against corrosion. The core of Japanese damascus steel VG-10 is sandwiched between 32 layers of stainless steel SUS-410.

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

Sharpness: hamaguriha (convex edge) The excellent Japanese damascus steel VG-10 is ground into the shape of a"hamaguriba", just like Japanese swords. This ensures perfect sharpness and durability of the blade.

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

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The western style handle is made of Micarta material with a decorative red ring. It is always neatly hand-polished, ergonomically shaped and designed for excellent hand control. The specially designed shape of the bolster is suitable for Asian knife grip. Riveting ensures perfect strength, stability and connection of the blade to the handle. Micarta material is waterproof and completely odourless. You can be sure that this material will not corrode, oxidise or become softer and more brittle over time. This material requires practically no maintenance, unlike traditional materials such as wood.

Slice/Sashimi knife parameters:

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.