Kiritsuke Japanese kitchen knife Seki Kanetsugu Zuiun 9305 21cm

Seki Kanetsugu Kiritsuke Zuiun 21 centimeters. The characteristics of both "yanagi-ba" (thin-and long-bladed) and "usu-ba" (thin-bladed) knives are combined in the Kiritsuke bocho. However, because it is made with two edges rather than just one, it can cut through any kind of food by just pressing the blade down against the object. Because the blade's point is shaped like a sword, it can also be used for dishes that call for special handling techniques like decorative cutting.

A unique model called the Zuiun was produced to commemorate the company's 100 years of existence. Japanese swords resemble the wavy "hamon" design on the blades of Seki Kanetsugu Zuiun knives. Seki Kanetsugu Cutlery, in its current form, has been producing cutting-edge blades that embody the qualities of Japanese swords—they are extremely sharp, indestructible, and unyielding. The spirit of these swords was likewise imparted to the Zuiun by the manufacturer. The blade's core material is powdered stainless steel SPG2, which is used to make Damascus steel. Expertly honed by craftsmen, the blade's surface has a scudding design resembling a cloud. Additionally, it is fashioned into a "hamaguri-ba" clam blade with a V form, which is a feature of Japanese swords.