Why Kanetsugu?

Japanese knives from Kanetsugu, the legendary Swordsmith in Seki started in the Teiwa period (1345-1349). The tradition and ancient technique have been passed down generations to generations for over 660 years. Mr. Mitsuyasu Kawamura, the current generation and owner of Kanetsugu developed knives that bring ancient Katana sharpness to modern Chef’s knives through tradition and high technology. We are now ready to deliver these amazingly sharp knives, and would like you to experience the real Katana sharpness.

Kanetsugu SAIUN
Famous Cobalt VG-10 Steel core forge-layered with Damascus Stainless steel blade. (Total 33 layers, HRC60 to 61). Beautiful Damascus pattern blade enhanced with elegant wood-grain and round shaped Black Linen Micarta Handle, This is a very durable and shrinkage proof Micarta material imported from Spain.

PRO-J Series
Hammer Forged Tsuchime Blade has cladding blade construction. Blade core is made of special high grade Cobalt steel called ZA-18 from Aichi Steel Company, sandwiched with AUS-2 stainless steel. This is the first kitchen knife to use this new formula steel of ZA-18, so we are excited to introduce and add this new line.

PRO-M Series
The blade is made of Molybdenum alloy high carbon stainless steel with traditional “Hamaguri ba” (Convex edge grind), the edge that made Japanese swords famous, for an outstanding sharpness and durability, and yet easy to resharpen. It is heat treated and then Sub Zero quenched which refrigerates the blade to 70 degrees for longer edge retention and strength to brittleness and chipping.