Kiritsuke / Chef Knife 210 mm Kanetsugu Zuiun SPG2
Code: 9305Related products
Product detailed description
Kanetsugu ZUIUN Kiritsuke/Chef 210 mm SPG2 Damascus Steel
The Kanetsugu ZUIUN Kiritsuke/Chef 210 mm is a premium Japanese chef's knife from the classic ZUIUN SPG2 Damascus steel series. It combines high-speed SPG2 powder steel, 62 layers of stainless Damascus steel, a traditional Hamaguriba convex grind, and a 7-sided Japanese handle. The result is an exceptionally sharp, perfectly balanced, and versatile knife for precise cutting of meat, vegetables, fruit, and herbs. This version is the classic ZUIUN series without DLC coating. It stands out with its light Damascus pattern, elegant Japanese design, long-lasting edge, and clean, smooth cut.
Knife Specifications
| Parameter | Value |
|---|---|
| Knife Type | Kiritsuke / Chef / Gyuto |
| Blade length | 210 mm |
| Total length | 365 mm |
| Handle length | 135 mm |
| Weight | 160 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, special cooling of the blade to -70 °C or lower |
| Surface | Light damascene finish without DLC coating |
| Handle | 7-sided ebony-colored pakkawood, Shichikaku |
| Series | Kanetsugu ZUIUN SPG2 Damascus steel |
| Manufacturer | Japan, Seki City |
| Product code | 9305 |
| EAN | 8594195882890 |
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What is the Kiritsuke/Chef 210 mm suitable for?
The Kiritsuke/ Chef 210 mm is a versatile Japanese chef’s knife for both everyday and professional use. Thanks to its 210 mm blade length, it handles larger quantities of ingredients, precise vegetable slicing, portioning meat, filleting fish, cleaning fruit, and preparing herbs.
The knife’s spine and blade taper to a distinctive point, inspired by the shape of a Japanese sword. This makes the knife suitable for tip work, decorative carving, and precise finishing of ingredients. The high-set tip also allows for rocking cuts of herbs, vegetables, and nuts.
| Usage | Why the Kiritsuke/Chef is ideal |
|---|---|
| Vegetables | The long blade allows for quick, precise, and clean slicing of larger quantities of ingredients. |
| Boneless meat | SPG2 powder steel and thin geometry easily cut through muscle tissue. |
| Fish | A clean and controlled cut without unnecessary damage to the structure. |
| Fruit | The smooth blade and fine edge help with precise slicing of both soft and firmer fruits. |
| Herbs and nuts | The higher-set tip is suitable for rocking cuts. |
| Decorative work with the tip | The tip, modeled after a Japanese sword, aids in precise finishing and carving. |
| Everyday cooking | The versatile shape handles most kitchen tasks. |
The Kanetsugu ZUIUN Kiritsuke/ Chef 210 mm feels stable, light, and very precise when slicing. The long blade offers a smooth stroke, the tip allows for detailed work, and the Hamaguriba convex grind ensures a smooth glide through ingredients with minimal resistance. The light Damascus finish gives the knife an elegant, classic look without a dark DLC coating.
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 cleaner 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 compromising edge stability.
| 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 with intensive use. |
| Lower cutting resistance | The thin Japanese blade geometry allows for smooth cutting through ingredients. |
| Premium cutting performance | Perfect for professional work, vegetables, meat, fish, and detailed cuts. |
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 daily use. |
| Longer edge retention | The knife requires less frequent sharpening. |
| More stable steel structure | Greater reliability for professional work. |
Hamaguriba – traditional Japanese convex grind
Kanetsugu ZUIUN 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 slicing. |
| Cleaner cut | Less damage to the structure of vegetables, meat, fish, and herbs. |
| Greater blade stability | Better resistance to micro-chipping. |
| A luxurious feel while working | Silky-smooth glide through ingredients. |
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 ensure exceptional durability, toughness, and blade stability.</ p>
The shimmering Damascus pattern minimizes friction during cutting, helps prevent food from sticking to the blade, and gives each knife a unique, one-of-a-kind appearance.
| Damascus feature | Advantage |
|---|---|
| Multi-layered construction | Greater blade stability. |
| Hard SPG2 cutting core | Extreme sharpness and long-lasting edge retention. |
| Protective stainless steel layers | Improved toughness, durability, and core protection. |
| Light damascene finish | Classic, elegant look of the ZUIUN series without DLC coating. |
| Unique pattern | Each knife has a unique visual character. |
Shichikaku – ergonomic Japanese handle
The 7-sided Japanese-style Shichikaku handle provides perfect control over the cut and effective support while slicing. It is made of ebony-stained pakka wood, which, thanks to its layered structure, is naturally durable, dimensionally stable, and suitable for long-term use in the kitchen.
| Advantages of the Shichikaku handle | Benefits |
|---|---|
| Natural ergonomic grip | Less hand fatigue during prolonged use. |
| Polygonal profile | Greater stability and control of the knife. |
| Ebony-colored Pakkawood | Durable, dimensionally stable, and elegant material. |
| Decorative pivot | Subtle Asian detail highlighting premium craftsmanship. |
| Perfect balance | More comfortable work and less hand fatigue. |
What makes the ZUIUN SPG2 series exceptional?
| Series feature | What it offers |
|---|---|
| SPG2 Powder Steel | Extreme sharpness and long-lasting edge retention. |
| Hamaguriba | An exceptionally smooth and clean cut. |
| 62 layers of Damascus steel | Greater structural stability and elegant pattern. |
| Sub-Zero process | Greater hardness, toughness, and blade stability. |
| Shichikaku handle | Secure and ergonomic grip. |
| No DLC coating | Classic light Damascus appearance of the ZUIUN series. |
It is a precision Japanese tool designed for high control, a clean cut, and an exceptionally smooth feel when working. The combination of SPG2 Powder Steel, 62-layer Damascus steel, Sub-Zero heat treatment, and the Hamaguriba convex grind creates an exceptionally sharp knife with an elegant, classic character.
Who is this knife for?
| User Type | Why They’ll Love This Knife |
|---|---|
| Professional Chefs | Long, versatile blade, exceptional sharpness, and perfect control for everyday use. |
| Lovers of Japanese knives | Premium SPG2 steel, Damascus construction, and authentic Japanese craftsmanship. |
| Discerning home cooks | A luxurious all-purpose knife for vegetables, meat, fish, herbs, and fruit. |
| Chefs with an eye for detail | The Japanese sword-style tip is ideal for precise finishing cuts and decorative work. |
| Sushi chefs | Clean and smooth cuts of fish, vegetables, and herbs. |
| Collectors | The classic premium ZUIUN series with a light damascene pattern. |
FAQ – Frequently Asked Questions
What type of steel is used in the Kanetsugu ZUIUN Kiritsuke/Chef 210 mm knife?
The knife uses Japanese SPG2 / SG2 powder steel with a hardness of approximately R63 ±1 HRC.
Does this knife have a DLC coating?
No. This model belongs to the classic Kanetsugu ZUIUN SPG2 Damascus steel series and has a light Damascus finish without a DLC coating.
What is the Kiritsuke/Chef 210 mm suitable for?
The Kiritsuke/Chef is a versatile Japanese chef's knife suitable for vegetables, boneless meat, fish, fruit, herbs, rocking cuts, and decorative work with the tip.
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 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.
How do 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 exclusively 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, stand, or on a magnetic strip.
Keep the kitchen knife out of the 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.</ p>
Sharpening a 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.
Water stones are among the gentlest and most effective ways to sharpen Japanese knives. Diamond stones excel at removing material quickly, making them ideal even for harder types of Japanese steel.
Sharpening steels</ strong> are primarily used for ongoing alignment and straightening of the blade. 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. 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 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 Kiritsuke/Chef – a classic Japanese Damascus knife without compromise
The Kanetsugu ZUIUN Kiritsuke/Chef 210 mm combines traditional Japanese craftsmanship, modern SPG2 powder steel, 62-layer Damascus steel, Sub-Zero heat treatment, Hamaguriba convex grind, and an ergonomic Shichikaku handle.
The result is an exceptionally sharp, elegant, and perfectly balanced all-purpose chef’s knife without DLC coating, offering a smooth cut, high control, and a luxurious classic Damascus appearance.
Additional parameters
| Category: | Zuiun SPG 2 Damascus steel |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.16 kg |
| EAN: | 8594195882890 |
| čepel: | ocel damašková |
| ? délka ostří: | 201-250 mm |
| typ rukojeti (střenky): | 7 hranná - japonského stylu |
| typ nože: | Chef / Gyuto |
| série: | Kanetsugu Zuiun SPG2 |
| 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 |