A comfortable grip, a light feel in the hand and the cutting qualities of Kanetsugu’s Hamaguri-ba blades. This three-piece Pro M selection brings together a Petty, Gyuto and Sujihiki for detailed preparation, everyday cooking and clean slicing. With rounded black Pakka wood handles and a magnolia wooden saya for each knife, it is a practical way to enjoy Kanetsugu’s approach to Japanese kitchen knives.
Kanetsugu "Katana Sharpness Set II"
3-Piece Pro M Series Knife Set with Magnolia Wooden Sayas
PM-02 Petty 150mm (5.9 inch)
PM-05 Gyuto 210mm (8.3 inch)
PM-09 Sujihiki 240mm (9.4 inch)
All three knives have 50/50 double-bevel edges and are suitable for both right- and left-handed use.
A Swordmaking Heritage, Brought into the Kitchen
Kanetsugu is a knife maker with more than a century of history in Seki City, one of Japan’s historic centers of sword and knife making. The family’s roots reach further back, to generations of swordsmiths whose knowledge and techniques have been passed down over the centuries.
In developing the Pro M series, Mr. Kawamura set out to bring the cutting qualities associated with the Japanese katana into practical kitchen knives. Traditional knowledge and modern production techniques come together in knives intended for the daily work of cooking.
We have been introducing Kanetsugu knives to our customers since 2006. What we appreciate about the Pro M series is its combination of smooth cutting, comfortable handling and straightforward maintenance. It offers much to enjoy for home cooks discovering Japanese knives, as well as professionals who value practical tools at approachable prices.
Rounded Handles, Comfortable in the Hand
The Pro M series pairs stainless steel blades with rounded black Pakka wood handles and stainless steel bolsters. The smooth contours sit comfortably in the hand, while the light, well-balanced feel makes the knives easy to move between ingredients and cutting tasks.
Black Pakka wood is a durable, water-resistant laminated wood material. Its stability makes it well suited to a kitchen knife handle, although it should still be hand washed and dried carefully. The simple black handle, silver-toned blade and natural magnolia saya give this set an understated, familiar appearance.
For chefs who prefer the feel of a rounded wooden handle, Pro M is an appealing way to enjoy Kanetsugu’s cutting performance. There is no need for an elaborate design to appreciate a knife that feels comfortable each time you pick it up.
Hamaguri-ba: The Shape Behind the Sharpness
The Pro M blades have Kanetsugu’s specially designed convex profile, known as Hamaguri-ba. A gentle outward curve leads into a thin cutting edge. This carefully shaped geometry is an important part of the series’ cutting performance, supporting the fine cutting work of everyday preparation.
The blades are made from AUS-8 molybdenum vanadium stainless steel, hardened to HRC 57. Good corrosion resistance, toughness and ease of re-sharpening make this a practical steel for regular use. We appreciate the balance: a keen edge for cooking, manageable maintenance and a steel that is approachable when it is time to sharpen on a waterstone.
For these reasons, we also recommend the Pro M series to anyone choosing their first Japanese kitchen knife.
The name “Katana Sharpness Set II” reflects Kanetsugu’s swordmaking heritage and its approach to cutting performance.
Three Knives, Three Complementary Roles
We chose this combination to cover the flow of preparing a meal without repeating the same role. The Petty takes care of smaller ingredients and detailed work. The Gyuto is the main all-purpose knife for the preparation board. The Sujihiki adds a dedicated blade for slicing boneless meat and fish, including the roast you have taken time to cook.
PM-02 Petty 150mm (5.9 inch) US$70
A nimble knife for trimming, peeling and slicing fruit and vegetables, preparing garnishes and handling smaller ingredients. Its narrow blade gives you control for precise cuts, while the 150mm length leaves useful room for small slicing tasks.
PM-05 Gyuto 210mm (8.3 inch) US$92
The everyday all-purpose knife in this selection. Use it to chop vegetables, slice fruit and prepare boneless meat and fish. The 210mm blade balances useful reach with manageable size, and the pointed tip helps with finer work on the board.
PM-09 Sujihiki 240mm (9.4 inch) US$105
A long, narrow knife for slicing roasts, boneless meat and fish, as well as trimming sinew and fat. Its blade allows a long drawing cut, helping you make clean slices with fewer strokes. It gives the set a dedicated slicing tool beyond the everyday work of the Gyuto.
The total individual price of all three knives and their three magnolia wooden sayas is US$324.
Holiday Special Price: US$250
A Magnolia Wooden Saya for Every Knife
Each of the three knives comes with a matching magnolia wooden saya to cover the blade when not in use. The natural wood complements the black handles and adds a traditional Japanese touch to this practical set. Always clean and dry the blade thoroughly before placing it in its saya.
From Daily Preparation to the Final Slice
Small ingredients, the main preparation board and the final slices of meat or fish: each stage has its own tool in this selection. It is a useful starting point for cooks building a Japanese knife collection, and a coordinated choice for those who already know the value of a dedicated slicing knife.
Whether you are making a quick dinner or preparing something special for family and friends, we hope these knives will become comfortable, trusted companions. Their appeal lies in the details you use every day: the rounded grip, the light feel and the pleasure of a sharp.
