Seki Kanetsugu "Pro J" ZA-18 Tsuchime Gyuto
Pickup currently unavailable
Knives from the Pro J series are made of ZA18 core steel, clad with AUS2 steel. The jigane is hammered for a classic Tsuchime finish, and then heat-treated and ice-hardened using Kanetsugu's “sub-zero” cold treatment, to achieve the hardness level of 60-61 HRC. This, in turn, enables thinness behind the edge for smoother cutting performance. Compared with other knives in this price range, Kanatsugu Pro J has a very good level of fit and finish. The Micarta handle with full tang construction is well polished.
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Seki Kanetsugu
- Model No.: 6005 / 6006
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): ZA-18
- Jigane (Cladding): AUS2
- Hardness: 60-61 HRC
- Blade Finishes: Tsuchime (Hammered)
- Blade Length: 200mm (7.9") / 230mm (9.1")
- Blade Height (at heel): 24mm / 31mm
- Spine Thickness
- Above heel: 45mm / 50mm
- Middle: 2.1mm / 2.0mm
- Shape: Western-shaped
- Material: Black Micarta
- Bolster: Stainless Steel
- Length: 129mm / 129mm
- Overall Length: 329mm / 363mm
- Weight: 210g (7.41oz) / 225g (7.94oz)
- Mark: In Japanese Kanji "Seki Kanetsugu" (関兼次) ; "PRO J" ; "Ice Hardened Hi-carbon Stainless" ; "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.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.