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.
The Kanetsune 900 series feature a hammered beautiful “Tsuchime” finish Damascus-clad blades made of VG-10 cutting core w/ 17 layers stainless steel which provides excellent edge retention at HRC 60-62. “Tsuchime” finish can also make foods release quickly from the blade. Nice Mahogany wood handles are basic and simple shape that are excellent grip and wear well. Full tang constructions with 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.
|Brand / Blacksmith:||Kanetsune|
|Knife type:||Sujihiki 240mm|
|Blade Length / Total length (mm):||245 / 365|
|Grind:||50 / 50|
|Finish:||Damascus / Hammered|
|Handle type / Material / Ferrule:||Western / Mahogany / Inox|
|Spine Thickness at heel / tip (mm):||1,9 / 0,2|
|Blade height at heel (mm):||37|
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