Seki Kanetsugu "Pro M" 240mm Sujihiki

The Kanetsugu Pro M series knives are made of monosteel AUS8 Molybdenum stainless steel, which makes the knife ultra-affordable. Heat-treated to 58 HRC, the grind is extremely thin for this hardness, and the cutting performance is laser-like. Compared with other knives in this price range, Kanatsugu Pro M has an excellent level of fit and finish. The pakkawood handle with integrated bolster is well polished.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Seki Kanetsugu
• Model No.: 7009
• Knife Type: Sujihiki
• Blade
• Construction: Monosteel
• Grind: Double-edged Blade (50/50 Grind)
• Steel Type: AUS8
• Hardness: 58 HRC
• Hand-sharpened
• Blade Length: 240mm (9.4")
• Blade Height (at heel): 37mm
• Spine Thickness
• Above heel: 2.0mm
• Middle: 1.7mm
• Handle
• Shape: Western-shaped
• Material: Black Pakkawood
• Bolster: Stainless Steel
• Length: 118mm
• Overall Length: 367mm
• Weight: 150g (5.29oz)
• Mark: In Japanese Kanji "Seki Kanetsugu" (関兼次) ; "PRO M" ; "Ice Hardened Molybdenum Steel" ; "Made in Japan"

About Seki Kanetsugu 関兼次

Seki Kanetsugu was founded more than a century ago in 1918 by Matsujiro Kawamura, the descendant of Kanetsugu the swordsmith, who first started making swords in the year 1345. For three generations, the Kawamuras have worked hard to build a knife workshop that is worthy of the Kanetsugu name. Combining Seki's knife making tradition and newer approaches such as "sub-zero process", Seki Kanatsugu has become a major knife maker in Japan. In 2018, Kanetsugu celebrated their centenary by launching the brand new “Zuiun” (瑞雲) series, with the finest Damascus steel that recreates the good omen Buddhism symbol of clouds.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.