Kiritsuke / Petty Knife 150 mm Kanetsugu Zuiun SPG2
Code: 9302Related products
Product detailed description
Kanetsugu ZUIUN Kiritsuke/Petty 150 mm SPG2 Damascus Steel
The Kanetsugu ZUIUN Kiritsuke/Petty 150 mm is a premium Japanese kitchen 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, lightweight, and highly precise knife for trimming fruits and vegetables, detailed work with the tip, preparing smaller ingredients, larding meat, and precise everyday cuts. This version is the classic ZUIUN series without DLC coating. It stands out for its light Damascus pattern, elegant Japanese appearance, long-lasting edge, and clean, smooth cut.
Knife Specifications
| Parameter | Value |
|---|---|
| Knife type | Kiritsuke / Petty / Paring |
| Blade length | 150 mm |
| Total length | 275 mm |
| Handle length | 120 mm |
| Weight | 77 g |
| Steel | SPG2 / SG2 Powder Steel |
| Hardness | R63 ±1 Rockwell |
| Construction | 62 layers of Damascus steel + core SPG2 |
| Sharpening | Hamaguriba – Convex Japanese Grind |
| Heat Treatment | Sub-Zero Process, special cooling of the blade to -70 °C or lower |
| Surface | Light Damascus finish without DLC coating |
| Handle | 7-sided pakkawood in ebony shade, Shichikaku |
| Series | Kanetsugu ZUIUN SPG2 Damascus steel |
| Manufacturing | Seki City, Japan |
| Product code | 9302 |
| EAN | 8594195884078 |
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What is the Kiritsuke/Petty 150 mm suitable for?
The Kiritsuke/Petty 150 mm is a smaller, versatile Japanese knife for precise everyday cuts, trimming fruits and vegetables, cleaning ingredients, freehand work, and preparing smaller ingredients. It is a useful alternative to a large chef’s knife when you need maximum control and finesse.
The blade tip is modeled after a Japanese sword, making the knife suitable for detailed finishing cuts, decorative carving, and precise work with the tip. The rounded edge also allows for slight rocking during the cut, which is useful when preparing herbs, sandwiches, or smaller vegetables.
| Type of use | Why the Kiritsuke/Petty is ideal |
|---|---|
| Fruit | The short and precise blade allows for comfortable trimming, peeling, and fine slicing. |
| Vegetables | Ideal for small vegetables, green beans, garlic, shallots, herbs, and precise prep cuts. |
| Boneless meat | Suitable for larding, trimming smaller cuts of meat, and detailed cuts without unnecessary resistance. |
| Sandwiches and snacks | The sharpness of the SPG2 helps ensure clean cuts through bread, vegetables, meat, and other ingredients. |
| Decorative work with the tip | The tip, modeled after a Japanese sword, aids in precise finishing cuts and carving. |
| Handwork | The light weight and shorter blade provide excellent control when peeling and cleaning ingredients. |
| Everyday cooking | An excellent complementary knife to a larger Gyuto, Santoku, or Bunka knife. |
The Kanetsugu ZUIUN Kiritsuke/Petty 150 mm cuts with ease, speed, and exceptional precision. The shorter blade allows for high control, the tip enables detailed work, and the Hamaguriba convex grind ensures a smooth glide through ingredients with minimal resistance. The light Damascus finish gives the 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 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 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 around 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 fruits, vegetables, boneless meat, sandwiches, 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 its fine edge better. |
| Better toughness | The blade is more stable during everyday 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, 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 lower resistance.
| Advantages of Hamaguriba | Benefits during use |
|---|---|
| Less resistance when cutting | Smoother and easier slicing. |
| Cleaner cut | Less damage to the structure of fruits, vegetables, meat, 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.
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 | Benefit |
|---|---|
| Multi-layer 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 Damascus finish | Classic, elegant look of the ZUIUN series without DLC coating. |
| Unique pattern | Each knife has its own unique visual character. |
Shichikaku – Ergonomic Japanese Handle
The 7-sided Shichikaku handle in Japanese style provides perfect control over the cut and effective support when slicing. It is made of ebony-stained pakkawood, 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. |
| Multi-faceted profile | Greater stability and control of the knife. |
| Ebony-colored Pakkawood | Durable, dimensionally stable, and elegant material. |
| Decorative pin | A subtle Asian detail highlighting the 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 | 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 superior control, a clean cut, and an exceptionally smooth feel during use. The combination of SPG2 Powder Steel, 62-layer Damascus steel, Sub-Zero heat treatment, and Ham aguriba 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 | Precise blade, high sharpness, and perfect control for detailed work. |
| Lovers of Japanese knives | Premium SPG2 steel, Damascus construction, and authentic Japanese craftsmanship. |
| Discerning home cooks | A luxurious smaller knife for fruits, vegetables, herbs, sandwiches, and boneless meat. |
| Chefs focused on detail | The Japanese sword-style tip is suitable for precise finishing cuts and decorative work. |
| Sushi chefs | Clean and precise cuts of small ingredients, vegetables, and herbs. |
| Collectors | The classic premium ZUIUN series with a light damask pattern. |
FAQ – Frequently Asked Questions
What type of steel is used in the Kanetsugu ZUIUN Kiritsuke/Petty 150 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?</ summary>
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/Petty 150 mm suitable for?
The Kiritsuke/Petty is a smaller, versatile Japanese knife suitable for fruit, vegetables, herbs, sandwiches, boneless meat, larding, hand work, and decorative work with the tip.</ p>
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.
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 food?
No. The hard SPG2 Japanese blade is designed for precise cutting, not for chopping bones, frozen food, or hard materials.</ p>
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, a knife block, 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 sharpening stones, diamond sharpening stones, steel and honing stones.</ p>
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.
Honing steels are primarily used for ongoing alignment and straightening of the blade. For fine polishing and achieving extreme sharpness, we also recommend using honing 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.</ p>
Kanetsugu ZUIUN Kiritsuke/Petty – a precision Japanese knife without compromise
Kanetsugu ZUIUN Kiritsuke/ Petty 150 mm combines traditional Japanese craftsmanship, modern SPG2 powder steel, 62-layer Damascus steel, Sub-Zero heat treatment, a Hamaguriba convex grind, and an ergonomic Shichikaku handle.
The result is an exceptionally sharp, lightweight, and perfectly balanced smaller kitchen 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: | 0.275 kg |
| EAN: | 8594195884078 |
| čepel: | ocel damašková |
| ? délka ostří: | 101-150 mm |
| typ rukojeti (střenky): | 7 hranná - japonského stylu |
| typ nože: | Paring |
| série: | Kanetsugu Zuiun SPG2 |
| production: | Japan |
| The item has been sold out… | |
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 |