The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city.
Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands.
Extra fine quality, high carbon AUS-10 stainless steel blade. Magnificent performance blade which contains 0.95 – 1.10% carbon combined with a well balanced composition of molybdenum, vanadium, and others, enables this series knives to greatly perform in professional use. This stainless steel has an excellent rust-resistance and hardness, great edge retention at HRC 60. The basic and simple handle has excellent grip. Full tang constructions with welded stainless bolster.
Sujihiki is a Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The 270mm size is the most common for this type of knife.
|Brand / Blacksmith:||Kanetsune|
|Knife type:||Sujihiki 270mm|
|Blade Length / Total length (mm):||270 / 390|
|Grind:||50 / 50|
|Handle type / Material / Ferrule:||Western / Wood / Bolster|
|Spine Thickness at heel / tip (mm):||2 / 0,2|
|Blade height at heel (mm):||40|
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