Kanetsugu Zuiun Kiwami SPG2 Santoku Japanese Knife 180 mm – DLC Coating
Code: 9503Related products
Product detailed description
Kanetsugu ZUIUN KIWAMI Santoku 180 mm SPG2 DLC Coating
The Kanetsugu ZUIUN KIWAMI Santoku 180 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 62-layer Damascus construction, and DLC coating creates an extremely sharp, stable, and perfectly balanced knife with an exceptionally smooth cut, minimal resistance, and long-lasting edge retention.
What is a Santoku knife?
The Santoku is a traditional Japanese utility knife designed for cutting meat, fish, and vegetables. Thanks to its wider blade, excellent control, and precise Japanese geometry, the Santoku is among the most popular types of Japanese knives for both professional and home use.
Knife Specifications
| Parameter | Value |
|---|---|
| Knife type | Santoku / Kiritsuke tip style |
| Blade length | 180 mm |
| Total length | 330 mm |
| Handle length | 135 mm |
| Weight | 153 g |
| Steel | SPG2 / SG2 Powder Steel |
| Hardness | R63 ±1 Rockwell |
| Construction | 62 layers of Damascus steel + SPG2 core |
| Grinding | Hamaguriba – Japanese convex grind |
| Heat treatment | Sub-Zero process, cooling the blade to -70 °C or lower |
| Surface | DLC Coating – Diamond Like Carbon |
| Handle | 8-sided pakkawood in ebony |
| Production | Seki City, Japan |
| Product Code | 9503 |
| EAN | 8595705404700 |
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Santoku vs Gyuto – what’s the difference?
The Santoku offers greater control for precise cutting and is ideal for vegetables, meat, and fish. The Gyuto has a longer, narrower blade suitable for fast, professional cutting and working with larger ingredients. The Santoku is particularly popular among home cooks and users looking for a versatile Japanese knife that offers high control during use.
What is the 180 mm Santoku suitable for?
The Santoku is one of the most versatile Japanese kitchen knives. The name Santoku is often translated as “three virtues”—the knife is excellent for vegetables, meat, and fish. The 180 mm blade provides ample space for comfortable everyday cutting, while the wider blade profile offers greater stability and better control.
| Usage Type | Why Santoku is Ideal |
|---|---|
| Vegetables | The wider blade allows for fast, clean, and precise cutting without unnecessary crushing. |
| Boneless meat | The extremely sharp SPG2 core cuts easily through muscle tissue and creates a smooth cut. |
| Fish and sushi | The thin blade geometry allows for a gentle and controlled cut. |
| Herbs | The Hamaguriba convex grind minimizes crushing and helps preserve aroma. |
| Fruit | The blade cuts smoothly through both soft and firmer fruits. |
| Decorative cuts | The Kiritsuke-style tip aids in precise work and delicate finishing cuts. |
| Everyday cooking | The versatile shape handles most common kitchen tasks. |
The Kanetsugu ZUIUN KIWAMI Santoku 180 mm cuts exceptionally smoothly, confidently, and precisely. Thanks to the wider blade, the chef has excellent control, while the thin Japanese geometry, DLC coating, and Hamaguriba grind help the blade glide through ingredients with minimal resistance.
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 fine microstructure, it achieves exceptional sharpness, high hardness, and long-lasting edge retention.
Compared to standard stainless steels, SPG2 offers a more precise cut, lower cutting resistance, and longer intervals between sharpening. At the same time, its hardness of around 63 HRC allows for very fine blade sharpening without losing edge stability.
| SPG2 Property | 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 with intensive use. |
| Lower cutting resistance | The thin blade geometry allows for smooth cutting through ingredients. |
| Premium cutting performance | Perfect for precise portions, vegetables, fish, and detailed culinary work. |
Sub-Zero process – higher hardness and toughness
The blade undergoes special deep-freezing to a temperature of -70 °C or lower. This Sub-Zero process promotes high hardness, material stability, and improved blade toughness.
| Advantages of the Sub-Zero process | Benefits for the knife |
|---|---|
| Higher hardness | The blade retains a fine edge better. |
| Better toughness | The blade is more stable during everyday use. |
| Longer blade life | The knife requires less frequent sharpening. |
| More stable steel structure | Greater reliability for professional work. |
Hamaguriba – traditional Japanese convex grind
Kanetsugu ZUIUN KIWAMI uses the traditional Japanese convex Hamaguriba grind, which is inspired by the geometry of Japanese swords. Unlike a flat grind, the blade has a gently rounded profile, allowing it to glide more smoothly through ingredients and create a clean cut with less resistance.
| Advantages of Hamaguriba | Benefits during use |
|---|---|
| Less resistance when cutting | Smoother and easier cutting. |
| Cleaner cut | Less damage to the structure of ingredients. |
| Greater blade stability | Better resistance to micro-chipping. |
| A luxurious feel while working | Silky-smooth glide through ingredients. |
DLC Coating – modern protective surface
DLC coating, or Diamond-Like Carbon, is a thin protective layer of carbon with properties similar to diamond. It gives the blade a luxurious dark appearance, reduces friction during cutting, and prevents food from sticking to the blade surface.
| DLC Surface Properties | Benefits |
|---|---|
| Lower Friction | The blade cuts through ingredients more easily. |
| Less sticking | Food sticks less to the blade. |
| Higher surface durability | Better protection against wear. |
| Chemical resistance | Greater protection when in contact with more aggressive ingredients. |
| Luxurious appearance | Elegant dark premium finish. |
62 layers of Damascus steel
The blade features a multi-layered Damascus construction with 62 layers of stainless Damascus steel. The hard SPG2 core is protected by outer layers that increase the blade’s stability, toughness, and overall durability.
| Damascus property | Advantage |
|---|---|
| Multi-layered construction | Greater blade stability. |
| Hard cutting core | Extreme sharpness and long-lasting edge retention. |
| Luxurious steel pattern | Unique visual character of each knife. |
| Protective outer layers | Improved toughness and core protection. |
Ergonomic Japanese Handle
The Japanese-style 8-sided handle provides perfect control over the cut and effective support while slicing. It is made of ebony-colored Pakka-wood, which is durable, dimensionally stable, and suitable for long-term use in the kitchen.
| Advantages of the handle | Benefits |
|---|---|
| Natural ergonomic grip | Less hand fatigue during prolonged use. |
| Polygonal profile | Greater stability and control of the knife. |
| Ebony-colored Pakka-wood | Durable, dimensionally stable, and elegant material. |
| Decorative tang | A subtle Asian detail highlighting the premium craftsmanship. |
| Perfect balance | More comfortable work and less hand fatigue. |
What makes the ZUIUN KIWAMI series exceptional?
| Series feature | What it offers |
|---|---|
| SPG2 Powder Steel | Extreme sharpness and long-lasting edge retention. |
| Hamaguriba | Exceptionally smooth and clean cut. |
| DLC Coating | Lower friction, higher durability, and a luxurious appearance. |
| 62 layers of Damascus steel | Greater structural stability and an elegant pattern. |
| Handle | Secure and ergonomic grip. |
| Sub-Zero process | Greater hardness, toughness, and blade stability. |
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, Damascus construction, 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, Damascus construction, and Japanese craftsmanship. |
| Discerning home cooks | A versatile Santoku for everyday cooking with luxurious cutting performance. |
| Chefs with an eye for detail | High precision for precise slicing and decorative cuts. |
| Sushi chefs | Clean and smooth cuts of fish, vegetables, and herbs. |
| Collectors | The luxurious ZUIUN KIWAMI series with a distinctive dark DLC finish. |
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 180 mm Santoku suitable for?
The Santoku is a versatile Japanese knife suitable for vegetables, boneless meat, fish, fruit, herbs, and everyday cooking.
What does DLC coating mean?
DLC, or Diamond-Like Carbon, is an extremely hard protective coating that reduces friction, prevents food from sticking, and gives the blade a luxurious dark finish.
What does Hamaguriba mean?
Hamaguriba is a traditional Japanese convex grind inspired by Japanese swords. It helps achieve an exceptionally smooth and clean cut.</ p>
What is the Sub-Zero process?
The Sub-Zero process involves deep-freezing the blade to a temperature of -70 °C or lower, which promotes high hardness and toughness in the blade.
Is the knife suitable for professional chefs?
Yes. The ZUIUN KIWAMI series is designed for professional gastronomy, precise work, and long-term intensive use.
How should I 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.
Can I use the knife to cut bones or frozen foods?
No. The hard Japanese SPG2 blade is designed for precise cutting, not for chopping bones, frozen foods, or hard materials.
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 stand, or on a magnetic strip.
Keep the kitchen knife out of reach of children and exercise extreme caution when handling it.
Notice
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 a kitchen knife
To maintain maximum sharpness, we recommend regularly maintaining your Japanese kitchen knife using high-quality water whetstones, diamond whetstones, steel-whips and honing stones.
Water stones are among the gentlest and most effective ways to sharpen Japanese knives. They allow for precise restoration of the edge and are suitable for both regular maintenance and complete sharpening. Diamond sharpening stones excel in high efficiency and rapid material removal, making them for harder types of Japanese steel as well.
Sharpening steels are primarily used for ongoing alignment and straightening of the edge during normal knife use. For fine polishing and achieving extreme sharpness, we also recommend using stroping leather.
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.
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 aggressive 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 lodged there. To remove them, you can use, for example, baking soda mixed with a little water into a fine paste and an old cork.
Dellinger Guarantee
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 against 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 your product.
Kanetsugu ZUIUN KIWAMI Santoku – a precision Japanese tool without compromise
The Kanetsugu ZUIUN KIWAMI Santoku 180 mm combines traditional Japanese craftsmanship, modern SPG2 powder steel, 62-layer Damascus steel, DLC coating, Sub-Zero heat treatment, and a Hamaguriba convex grind.
The result is an exceptionally sharp, elegant, and perfectly balanced kitchen knife that offers luxurious cutting performance, high control, and an exceptionally smooth feel for everyday kitchen work.
Additional parameters
| Category: | Zuiun KIWAMI SPG 2 Damascus steel DLC |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.153 kg |
| EAN: | 8595705404700 |
| čepel: | ocel damašková |
| ? délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | oktagonal (8mi hran) |
| typ nože: | Santoku |
| 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 |