Kanetsugu Seki PRO-S Gyuto 240mm
A kitchen knife mainly used by professionals. Ergonomic design with a rounded, people-friendly form that reduces fatigue even after long hours of use. From the blade to the handle, a flowing line is created, giving the shape a sense of unity. The handle has a slit with the image of a Japanese sword pattern to prevent slippage.
Sharpness: clam blade, the shape of a Japanese sword The blade is finished with a clam blade, the shape of a Japanese sword. This guarantees excellent sharpness and longevity. Also, it can be easily resharpened.
Heat treatment: Sub-zero treatment Sub-zero treatment, a special treatment in which the blade is quenched and then cooled to -70℃ or lower, gives it high hardness and toughness, and realizes "no breakage, no bending, and good cutting.
Safety: Hard to break The blade and handle are made of two types of metal suitable for their respective functions, and are made into a single structure by special welding. As a result, the joints between the blade and handle are impact-resistant and break-resistant, making them safe.
There are no gaps between the handle and blade to prevent water from seeping in. In addition, the metal inside the handle, which is sandwiched between the wooden handle and the blade, rusts or falls apart in conventional knives.
Handle material: functional stainless steel that does not slip easily. All stainless steel for a cool taste with a sense of unity. The unevenness in the center of the handle, reminiscent of the grip of a Japanese sword, prevents slippage and fits comfortably in the hand. Stainless steel is rust-resistant, and is also resistant to boiling, sterilization, and dishwashing machines."
Overall length: approx. 375mm Blade section: approx. 240mm Blade width (at the base of the blade): approx. 48mm Blade thickness (at the base of the Mine blade): approx. 2.0mm
Weight: approx. 200g Blade section: 1K-6 Daido molybdenum-vanadium stainless steel
Handle: 18-8 stainless steel
Gyuto 240mm (double-edged)