Kiritsuke / Sujihiki Knife 240 mm Kanetsugu Zuiun SPG2
Code: 9309Related products
Product detailed description
Kanetsugu ZUIUN Kiritsuke Sujihiki 240 mm SPG2 Damascus Steel
The Kanetsugu ZUIUN Kiritsuke Sujihiki 240 mm is a premium Japanese slicing knife from the classic ZUIUN SPG2 Damascus steel series. It combines modern SPG2 powder steel, 62 layers of Damascus steel, a traditional Hamaguriba convex grind, and an ergonomic 7-sided Shichikaku handle . The result is an exceptionally sharp, lightweight, and perfectly balanced sujihiki knife suitable for precise slicing of meat, roast beef, ham, fish, sashimi, and long, clean cuts without damaging the structure of the ingredients. This version belongs to the classic ZUIUN light series without DLC coating and stands out for its elegant Damascus appearance, long-lasting edge, and exceptionally smooth cut.
Knife Specifications
| Parameter | Value |
|---|---|
| Knife type | Kiritsuke Sujihiki |
| Blade length | 240 mm |
| Total length | 394 mm |
| Blade height | 38 mm |
| Blade thickness | 2.2 mm |
| Handle length | 135 mm |
| Weight | 154 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 |
| Surface | Light Damascus finish without DLC coating |
| Handle | 7-sided ebony-colored Shichikaku pakkawood |
| Series | Kanetsugu ZUIUN SPG2 Damascus steel |
| Manufacturing | Japan, Seki City |
| Product code | 9309 |
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What is the Kiritsuke Sujihiki 240 mm suitable for?
The Kiritsuke Sujihiki 240 mm is a specialized Japanese slicing knife designed primarily for long, clean, and precise cuts of meat, fish, and sashimi. The narrow, long blade minimizes resistance during cutting, allowing for smooth slicing without tearing fibers or damaging the structure of the ingredients.
The Kiritsuke profile gives the knife a more aggressive tip inspired by a Japanese sword, which improves precision during detailed work and delicate cutting. Sujihiki knives are popular among professional chefs, sushi chefs, and lovers of precise meat presentation.
| Usage | Why the Kiritsuke Sujihiki is ideal |
|---|---|
| Roast beef and steak | The long blade allows for clean slicing in a single stroke. |
| Fish and sashimi | A smooth cut minimizes damage to the delicate structure of the meat. |
| Ham and cold cuts | The narrow blade reduces friction and helps create very thin slices. |
| Carpaccio | Precise and gentle cut without crushing the ingredients. |
| Meat portioning | The long blade geometry facilitates precise control of the cut. |
| Professional service | An elegant and highly precise knife for serving and presentation. |
The Kanetsugu ZUIUN Kiritsuke Sujihiki 240 mm cuts exceptionally smoothly, light, and very precise. The narrow blade minimizes resistance during the cut, and the Hamaguriba convex grind creates a silky-smooth glide through meat, fish, and other delicate ingredients.
Why is SPG2 one of the best Japanese steels?
SPG2, also known as SG2 or R2, is among the most advanced Japanese powder steels used in premium kitchen knives. It offers extreme sharpness, high hardness, and exceptionally long edge retention.
| SPG2 Property | Practical Benefit |
|---|---|
| Extreme sharpness | The very fine microstructure allows for exceptionally precise sharpening. |
| Long-lasting edge | The knife stays sharp significantly longer than standard stainless steels. |
| Hardness around R63 HRC | Stable and very fine edge. |
| Lower cutting resistance | The thin blade geometry makes cutting easier. |
| Premium cutting performance | Perfect for long, clean cuts of meat, fish, and sashimi. |
Sub-Zero process – higher hardness and toughness
The blade undergoes special deep cooling below -70 °C, which promotes higher hardness, material stability, and better edge toughness.
| Advantages of the Sub-Zero Process | Benefits for the Knife |
|---|---|
| Greater Hardness | The blade retains its fine edge better. |
| Better toughness | The blade is more stable during daily 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 uses the traditional Japanese Hamaguriba convex grind, inspired by the geometry of Japanese swords. The gently rounded profile helps achieve an exceptionally smooth and clean cut with lower resistance.
| Advantages of Hamaguriba | Benefits during use |
|---|---|
| Lower cutting resistance | Smoother and easier slicing. |
| Cleaner cut | Less damage to the structure of meat, fish, and sashimi. |
| 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 stability, toughness, and an elegant blade appearance.
The light Damascus pattern minimizes friction during cutting while giving each knife a unique character.
| Damascus property | Advantage |
|---|---|
| Multi-layered construction | Greater blade stability. |
| Hard SPG2 cutting core | Extreme sharpness and long-lasting edge retention. |
| Protective stainless steel layers | Improved toughness and core protection. |
| Light-colored Damascus finish | Classic, elegant look of the ZUIUN series. |
| Unique pattern | Each knife has its own unique visual character. |
Shichikaku – ergonomic Japanese handle
The 7-sided Japanese-style Shichikaku handle provides perfect control over the cut and a very secure grip. It is made of durable ebony-colored pakkawood.
| Handle advantage | Benefits |
|---|---|
| Natural ergonomic grip | Less hand fatigue during prolonged use. |
| Multi-sided profile | Greater stability and control of the knife. |
| Ebony-colored Pakka-wood | Durable and elegant material. |
| Perfect balance | More comfortable work and more precise cutting control. |
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 | Extremely precise and clean cutting of meat and fish. |
| Sushi chefs | Perfect for sashimi, sushi, and delicate fish slicing. |
| Steak lovers | Long, smooth cuts without tearing the meat fibers. |
| Discerning home cooks | Luxury carving knife for precise serving. |
| Lovers of Japanese knives | Premium SPG2 steel, Damascus construction, and authentic Japanese craftsmanship. |
| Collectors | Classic premium ZUIUN series with a light Damascus pattern. |
FAQ – Frequently Asked Questions
What type of steel is used in the Kanetsugu ZUIUN Kiritsuke Sujihiki 240 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 Sujihiki 240 mm suitable for?
The Kiritsuke Sujihiki is a specialized Japanese slicing knife designed for roast beef, steak, fish, sashimi, ham, carpaccio, and long, precise cuts without damaging the meat’s texture.
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 food?
No. The hard Japanese SPG2 blade is designed for precise cutting, not for chopping bones, frozen food, 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.
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 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 sharpening stones excel at rapid material removal, making them ideal even for harder types of Japanese steel.
Steel is primarily used for ongoing edge alignment and straightening. 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 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 lodged on it. 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 your product.
Kanetsugu ZUIUN Kiritsuke Sujihiki – Japanese precision for clean cuts
The Kanetsugu ZUIUN Kiritsuke Sujihiki 240 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 Japanese slicing 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: | 8594195882906 |
| čepel: | ocel damašková |
| ? délka ostří: | 201-250 mm |
| typ rukojeti (střenky): | 7 hranná - japonského stylu |
| typ nože: | Sashimi - plátkovací, Slice/Sujihiki |
| 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 |