Crafted in celebration of the 100th anniversary of Seki Kanetsugu, the "Zuiun" series knives exemplify precision and artistry. These knives are meticulously fashioned from R2/SG2 high-speed powder core steel, subjected to a meticulous heat and cold treatment process that attains an impressive 62-63 HRC hardness, ensuring exceptional edge retention. Representing the pinnacle of Kanetsugu's craftsmanship, each blade boasts a stunning Damascus cladding with a mirror-like finish.

The knife's design showcases a graceful tapering, resulting in impeccable edge geometry. Thanks to the robust SG2 steel, the knife achieves remarkable thinness behind the edge, enhancing its cutting performance significantly. The "Zuiun" series features a distinctive Shichikaku (Heptagon) handle crafted from rich brown pakkawood, adorned with an exquisite mosaic pin for an added touch of elegance.

In terms of fit and finish, the "Zuiun" series stands out in its price range, offering an unparalleled level of craftsmanship. Every knife in this collection is presented in a charming Paulownia wood box, adding a final touch of sophistication to these exceptional blades. Elevate your culinary experience with the extraordinary quality and design of the "Zuiun" series by Seki Kanetsugu.

• Country of Origin : Japan 🇯🇵
• Knife Type: Bunka (Kiritsuke Santoku)

Blade Specifications:

• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): R2/SG2
• Jigane (Cladding): Stainless Steel
• Hardness: 62-63 HRC
• Sharpness: Hand-sharpened
• Blade Finishes: Damascus
• Blade Length: 180mm (7 ")
• Blade Height (at heel): 45mm
• Spine Thickness:

Handle Specifications:

• Shape: Shichikaku (Heptagon)
• Material: Brown Pakkawood
• Decorative: Mosaic Pin
• Kuchiwa: Black Pakkawood with White Ring
• Length: 136mm
• Overall Length: 332mm
• Weight: 147g (5.19oz)

Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:

Safe Handling:

• Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge. 
• Keep the knife out of the reach of children to prevent accidents or injuries.

 Proper Use:

• Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.

Cleaning:

• After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
• Carefully clean both sides of the blade, the handle, and any other exposed parts.
• Rinse the knife thoroughly to remove all soap residue.

Drying:

• Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.
• Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.

Storage:

• Store the knife in a safe and dry place, away from moisture and humidity.
• Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.

Sharpening:

• To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
• Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.

By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.