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Kanetsugu Pro J knives use a new high-grade Japanese cobalt stainless steel called ZA-18 (HRc. 60-61) for their cutting edge and an outer cladding of AUS-2 stainless steel for additional strength and toughness. The ZA-18 steel and Kanetsugu’s famous Hamaguri-ba convex blade profile provide next level cutting performance and edge retention. The black pakkawood handle, red fiber spacer and slanted stainless steel bolster provide a comfortable grip good, good blade balance and a stylish appearance. In addition, the Tsuchime (“Hammered pattern”) texture of the blades is not only unique and attractive, but also helps to prevent food from sticking to the blade.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Amazingly sharp but also one of the kind piece of jewelry from the masters of Seki! Also very good price!
Fast shipping and great Knife for affordable price
Yes, the edges of the spine and choil aren‘t sophisticated. A quick sand down made the blade much nicer to hold. The knife has a great balance and cuts amazingly well. For me, it‘s the best knife at this price. Highly recommended!
This isn't my first knife from this series so it should be enough of review 😉 Nice handling, design, sharpnes, quality of steel. Perfect weight and length. I could write like that for another few hours but this should be fine 😎
I really like the Kanetsugu Pro J series due to its high end steel. Very good sharpness and no big efforts for caring / maintenance. The 230 mil gyuto is a perfect choice for my hands, makes food preparing / cutting a dream.
