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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cutlery › Asian & Santoku Knives › Kanetsune Seki Damascus Gyuto 240mm

Kanetsune Seki Damascus Gyuto 240mm

100% Positive Reviews

Posted

Pros: Very very sharp OTB, basic but great handle design, beautiful finish

Cons: Very hard blade, 61-62 HRC will take a bit of time to sharpen

Ordered this knife based on the fact I know more about the steel used in construction, a Sandvik 19C27, as they are a customer of mine in my engineering job. Ive used a few blade in industrial setting made from this steel and have never had any issues with them, as well usually being surprised by edge retention while using in rough fibrous situations. So far this gyuto seems to be the same, very very sharp out of the box, far sharper then anything I have experienced, and after a full 2 weeks of daily use I feel its at the same place as day one. Im using a super fine ceramic honing rod every other use, rated at 1800 grit, and it just working fantastic. The hand is a very traditional Japanese style sandalwood, but it seems to be just a bit larger in diameter than my other knives, and feels great. I am using this knife 90% of the time in a pinch grip, and the balance is just dead on. With the blade shape, length, and sharpness I haven't noticed any cutting fatigue in any situation including dicing sweet potato, jicama, or turnip. I would absolutely recommend this to anyone looking into getting into the japanese knife world for a good starter price, or even someone more experienced looking for a great knife on a decent budget.

Kanetsune Seki Damascus Gyuto 240mm
Description:

Kanetsune Seki Traditional Damascus Gyuto, awesome knife 8 7/8 blade length, Swedish Sandvik 19C27 Stainless Steel Core / Damascus 45 Layers "Tsuchime" Finished

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