Japanese Petty Knife 150 mm Kanetsugu Zuiun Kiwami SPG2 - DLC Coating
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Product detailed description
Kanetsugu ZUIUN KIWAMI Kiritsuke/Petty 150 mm
The Kanetsugu ZUIUN KIWAMI Petty 150 mm is a luxury Japanese kitchen knife designed for chefs who demand maximum precision, exceptional sharpness, and elegant craftsmanship. The combination of SPG2 powder steel, a Damascus construction, and DLC coating creates an extremely sharp, lightweight, and perfectly balanced knife with an exceptionally smooth cut, minimal resistance, and long-lasting edge retention.
Knife Specifications
| Parameter | Value |
|---|---|
| Knife type | Kiritsuke / Petty |
| Blade length | 150 mm |
| Total length | 275 mm |
| Handle length | 120 mm |
| Weight | 81 g |
| Steel | SPG2 Powder Steel |
| Hardness | R63 ±1 Rockwell |
| Construction | 62 layers of Damascus steel + SPG2 core |
| Grinding | Hamaguriba – Japanese convex grind |
| Surface | DLC Coating – Diamond Like Carbon |
| Handle | octagonal pakkawood |
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Why is SPG2 one of the best Japanese steels?
SPG2, also known as SG2, is among the most advanced Japanese powder steels used in premium kitchen knives. Thanks to its very fine microstructure, it achieves exceptional sharpness, high hardness, and long-lasting edge retention.
Compared to standard stainless steels, SPG2 offers a more precise cut, less resistance when cutting, and longer intervals between sharpening. At the same time, a hardness of around 63 HRC allows for extremely fine blade sharpening without compromising edge stability.
This is precisely why SPG2 is a popular choice among professional chefs, sushi chefs, and lovers of traditional Japanese knives.
Why do professional chefs choose SPG2 Powder Steel?
| SPG2 Feature | Practical Benefit |
|---|---|
| Extreme Sharpness | The very fine microstructure allows for exceptionally precise sharpening. |
| Long-lasting edge | The knife retains its high sharpness significantly longer than standard stainless steels. |
| Edge stability | A hardness of approximately R63 HRC helps maintain a precise cut even during intensive use. |
| Lower cutting resistance | The thin blade geometry allows for smooth passage through ingredients. |
| Premium cutting performance | Perfect for precise portions, sushi, vegetables, and detailed culinary work. |
What is the difference between ZUIUN KIWAMI and standard kitchen knives?
The Kanetsugu ZUIUN KIWAMI series combines traditional Japanese cutlery craftsmanship from Seki with modern SPG2 powder steel and DLC coating. Compared to standard kitchen knives, it offers significantly greater sharpness, lower cutting resistance, longer edge retention, and more precise control while working.
Thanks to the thin blade geometry and the convex Hamaguriba grind, the knife glides smoothly through ingredients without crushing them. The result is a clean and precise cut that will be appreciated by professional chefs and discerning home users alike.</ p>
What is it like to work with ZUIUN KIWAMI?
| Performance characteristics | Feeling while cutting |
|---|---|
| Hamaguriba convex blade | Extremely smooth and clean cut with minimal resistance. |
| Thin blade geometry | The knife glides easily through vegetables, meat, and fruit. |
| DLC coating | Reduces friction and prevents food from sticking to the blade. |
| Perfect balance | The knife feels light, stable, and doesn’t tire the hand. |
| SPG2 steel hardness | Long-lasting sharpness even with intensive use. |
The Kanetsugu ZUIUN KIWAMI cuts with exceptional lightness, speed, and precision. Thanks to its thin Japanese geometry and DLC coating, the blade glides smoothly through ingredients with almost no resistance. The cut is very clean, controlled, and precise. The knife provides excellent stability and high confidence during detailed work.
Advantages of DLC Coating
| Properties of the DLC Surface | Benefits |
|---|---|
| High hardness | Increases the surface's resistance to wear. |
| Reduced friction | The blade cuts through ingredients more easily. |
| Lower adhesion | Food sticks less to the blade. |
| Chemical resistance | Greater protection against aggressive substances. |
| Luxurious appearance | The dark finish gives the knife a modern and elegant character. |
What makes the ZUIUN KIWAMI series exceptional?
| Series Feature | What It Offers |
|---|---|
| Seki Japanese Knife Making | A long-standing tradition of Japanese sword and knife making. |
| Hamaguriba grind | Convex geometry for an exceptionally smooth and clean cut. |
| DLC Coating | Modern protective coating with lower friction and higher durability. |
| 62 layers of Damascus steel | Luxurious appearance and greater blade stability. |
| Shichikaku handle | octagonal ergonomic shape for a secure and comfortable grip. |
It is a precision Japanese tool designed for maximum control, a clean cut, and an exceptionally smooth feel while working. The combination of SPG2 Powder Steel, DLC coating, and the Hamaguriba convex grind creates an exceptionally sharp knife with a very elegant character .
Who is this knife for?
| User type | Why they’ll love this knife |
|---|---|
| Professional chefs | Maximum sharpness, low cutting resistance, and perfect control. |
| Lovers of Japanese knives | Premium SPG2 steel, DLC coating, and Damascus construction. |
| Discerning home cooks | A lightweight, elegant, and extremely precise Japanese knife. |
| Chefs focused on detail | Perfect for precise cuts, decorative slicing, and delicate work. |
| Collectors | A luxurious anniversary series created for Kanetsugu’s 100th anniversary. |
FAQ – Frequently Asked Questions
What type of steel is used in the knife?
The knife uses Japanese SPG2 / SG2 powder steel with a hardness of approximately R63 ±1 HRC.
What is the difference between SPG2 and VG10?
SPG2 is a modern powder steel with a finer structure, higher hardness, and longer edge retention than VG10. It offers an exceptionally clean and precise cut.
How long does the SPG2 edge last?
Thanks to its high hardness and fine microstructure, SPG2 retains its sharpness significantly longer than standard stainless steels. The exact lifespan depends on usage, the cutting board, and regular care.
What does DLC coating?
DLC, or Diamond-Like Carbon, is an extremely hard protective coating that reduces friction, prevents food from sticking, and increases the blade’s durability.
What does Hamaguriba mean?
Hamaguriba is a traditional Japanese convex grind inspired by Japanese swords. It helps achieve an exceptionally smooth and clean cut.
What is the Kiritsuke/Petty 150 mm suitable for?
The knife is ideal for precise slicing of fruits, vegetables, meat, herbs, decorative cuts, and detailed kitchen work.
Is the knife suitable for professional chefs?
Yes. The ZUIUN KIWAMI series was designed for professional gastronomy, precise work, and long-term intensive use.
How to properly care for the knife?
Always wash the knife by hand, dry it immediately, and store it safely in a sheath, stand, or on a magnetic strip. Never wash it in the dishwasher.
Recommendations and Maintenance for Japanese Knives
Never wash the knife in the dishwasher. Wash it by hand after use and dry it immediately.
Do not use the knife as a pry bar and do not bend the blade. The knife is intended solely for cutting.
Protect the blade and cutting edge from drops, impacts, and contact with hard materials.
If you will not be using the knife for an extended period, lightly coat it with oil and wrap it in a cloth or newspaper.
Store the knife in a safe place, ideally in a protective sheath, a knife block, or on a magnetic strip.
Keep the kitchen knife out of reach of children and exercise extreme caution when handling it.
Warning
Each knife is made from natural materials. Every piece of steel and wood is unique, so the final appearance of the knife may vary slightly from the product photo. The knife you receive will be of the same high quality and carefully crafted.
Sharpening the kitchen knife
To maintain maximum sharpness, we recommend regularly maintaining your Japanese kitchen knife using high-quality water whetstones, diamond whetstones, steel and honing stones. Proper blade care significantly extends the knife’s lifespan, improves cutting comfort, and helps maintain the blade’s precise cutting properties.
Water stones are among the gentlest and most effective ways to sharpen Japanese knives. They allow for precise blade restoration and are suitable for both regular maintenance and complete sharpening. Diamond sharpening stones excel in high efficiency and rapid material removal, making them ideal even for harder types of Japanese steel.
Sharpening steels are primarily used for ongoing alignment and straightening of the edge during regular knife use. They help keep the edge sharp longer between sharpening sessions. For fine polishing and achieving extreme sharpness, we also recommend using stroping leather, which removes microscopic irregularities on the edge and leaves the blade perfectly smooth.
If you are unsure about sharpening, please contact us. We will professionally sharpen your knives according to your individual wishes. We also regularly organize knife sharpening courses, where we will teach you the correct sharpening techniques, as well as how to use whetstones, sharpening steels, and honing stones. Improper sharpening can cause irreversible damage to the edge or alter the blade’s geometry.
Cleaning a kitchen knife
After each use, wash the knife by hand with lukewarm water, dry it with a soft cloth, and store it in a safe place. Residues of harsh ingredients can cause rust-like stains on the blade’s surface. This is not always corrosion of the blade itself, but often food particles or debris from the surrounding environment that have become stuck. To remove them, you can use, for example, baking soda mixed with a little water into a fine paste and an old cork.
Dellinger Warranty
Products supplied by Dellinger come with a 100% satisfaction guarantee. We carefully inspect every product and guarantee its high quality, reliability, and long service life. We provide a lifetime warranty for hidden defects. If you have any questions, our team is at your disposal and will be happy to assist you with selecting, using, and caring for the product.
Kanetsugu ZUIUN KIWAMI – a precision Japanese tool without compromise
The Kanetsugu ZUIUN KIWAMI Kiritsuke/Petty 150 mm combines modern technology, SPG2 powder steel, DLC coating, and traditional Japanese Hamaguriba sharpening. The result is an exceptionally sharp, elegant, and perfectly balanced knife that offers high cutting performance, precise control, and luxurious craftsmanship.
Additional parameters
| Category: | Zuiun KIWAMI SPG 2 Damascus steel DLC |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.081 kg |
| EAN: | 8595705404694 |
| čepel: | ocel damašková |
| ? délka ostří: | 101-150 mm |
| typ rukojeti (střenky): | oktagonal (8mi hran) |
| typ nože: | Paring |
| série: | Kanetsugu Zuiun Kiwami SPG2 - DLC Coating |
| production: | Japan |
Kanetsugu Seki Japan – The tradition of Japanese swords in modern cuisine
Kanetsugu Seki Japan is a traditional Japanese knife brand originating in the city of Seki, which is considered the centre of Japanese sword making. Its history dates back to the 14th century, when famous samurai swords were manufactured here. It is this sword-making tradition that the Kanetsugu brand has brought to the world of kitchen knives. The company was officially founded in 1918 by master craftsman Matsujiro Kanetsugu, who continued the legacy of the legendary 14th-century swordsmith Kanetsugu Naoe. Now in its fourth generation, the modern company combines traditional craftsmanship with modern production technologies, while still priding itself on hand sharpening, polishing and precision workmanship.
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What makes Kanetsugu knives so special?
A combination of tradition and technology: Hand-finished blades, many with a Damascus pattern or made from modern powder steels (e.g. SG2), combine aesthetics and performance.
Sharpness and durability: Kanetsugu knives are known for their extreme sharpness, high hardness and long cutting life.
Precision manufacturing: Kanetsugu emphasises ergonomics, balance and perfect control when cutting.
Japanese design: Elegant, traditional and modern blade and handle shapes with an emphasis on aesthetics and user comfort.
Model series and uses
Popular series include:
Zuiun – top-of-the-range models made from SG2 powder steel with a Damascus pattern and a beautiful mirror finish.
Saiun – an elegant series with classic Damascus steel.
Pro M, Pro J, Pro S – professional series for chefs and demanding households.
Kanetsugu knives are manufactured for various uses – from versatile Gyuto knives to small Petty knives and traditional Kiritsuke or Nakiri knives.
Conclusion
Kanetsugu Seki Japan is the choice for those who seek Japanese quality, craftsmanship and uncompromising sharpness. Their knives embody the spirit of the samurai tradition and are ideal for both professionals and lovers of exceptional kitchen utensils.
| Manufacturing company : | Seki Kanetsugu Cutlery Co. |
|---|---|
| Address : | 7 Nishi-Monzen-Cho, Seki City, Gifu Prefecture 501-3837 |
| E-mail : | yukie@sekikanetsugu.co.jp |
| EU representative of the manufacturer : | Dellinger s.r.o. |
| Email of the EU representative : | info@dellinger.cz |