nůž Sujihiki 240 mm Kanetsugu Zuiun Kiwami SPG2 - DLC Coating
Code: 9509Product detailed description
Kanetsugu ZUIUN KIWAMI Sujihiki 240 mm SPG2 DLC Coating
The Kanetsugu ZUIUN KIWAMI Sujihiki 240 mm is a luxury Japanese slicing knife designed for chefs who want a perfectly clean, long, and precise cut. The long, narrow blade made of SPG2 powder steel, 62-layer Damascus construction, DLC coating, and Hamaguriba convex grind create an exceptionally sharp knife with a smooth glide, minimal resistance, and professional control when slicing meat, fish, ham, roasts, and sashimi.
Knife Specifications
| Parameter | Value |
|---|---|
| Knife Type | Sujihiki / Japanese slicing knife / Kiritsuke tip style |
| Blade length | 240 mm |
| Total length | 390 mm |
| Handle length | 135 mm |
| Weight | 162 g |
| Steel | SPG2 / SG2 Powder Steel |
| Hardness | R63 ±1 Rockwell |
| Construction | 62 layers of Damascus steel + SPG2 core |
| Sharpening | Hamaguriba – Japanese convex grind |
| Heat treatment | Sub-Zero process, deep cooling of the blade to -70 °C or lower |
| Surface | DLC Coating – Diamond Like Carbon |
| Handle | 7-sided pakkawood in ebony shade, Shichikaku |
| Manufacturing | Seki City, Japan |
| Product Code | 9509 |
| EAN | 8595705404724 |
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What is the Sujihiki 240 mm suitable for?
The Sujihiki is a Japanese slicing knife designed for long, smooth, and very clean cuts in a single stroke. The 240 mm blade is ideal for precisely slicing meat, fish, ham, roast beef, steaks, and roasts, as well as for the delicate preparation of sushi and sashimi. Thanks to its narrow profile, the blade has less contact with the food, creating a clean cut without unnecessary tearing, crushing, or mashing.
| Type of use | Why the Sujihiki is ideal |
|---|---|
| Slicing meat | The long blade allows for a smooth cut in a single stroke without tearing the fibers. |
| Roast beef and roasts | The narrow blade profile creates even and elegant slices. |
| Fish and sashimi | The precise SPG2 edge and long blade allow for a gentle, clean, and controlled cut. |
| Ham and cold cuts | The Sujihiki easily creates thin slices with minimal resistance. |
| Steaks and BBQ | Suitable for final portioning of meat before serving. |
| Boneless filleting | The longer blade helps guide a smooth cut along the food. |
| Decorative work with the tip | The tip, modeled after a Japanese sword, aids in precise finishing cuts and decorative carving. |
| Professional serving | A clean cut improves the appearance of portions on the plate. |
The Kanetsugu ZUIUN KIWAMI Sujihiki 240 mm cuts exceptionally smoothly, lightly, and precisely. The long, narrow blade allows for a smooth stroke without unnecessary pressure, while the Hamaguriba grind, DLC coating, and hard SPG2 core help the blade glide through meat and fish 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 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 resistance when slicing, and longer intervals between sharpening. At the same time, a hardness of around R63 HRC allows for very fine blade sharpening without losing edge stability.
| SPG2 Properties | Practical Benefits |
|---|---|
| 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 and narrow blade geometry allows for smooth passage through ingredients. |
| Premium cutting performance | Perfect for slicing meat, fish, sashimi, and professional serving. |
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.
| Advantage 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 edge retention | 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 Hamaguriba convex 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 less resistance.
| Advantages of Hamaguriba | Benefits during use |
|---|---|
| Lower resistance during cutting | Smoother and easier slicing. |
| Cleaner cut | Less damage to the structure of meat, fish, and other ingredients. |
| Greater blade stability | Better resistance to micro-chipping. |
| Luxurious feel during use | 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 stability, toughness, and overall durability of the blade.
| Damascus property | Advantage |
|---|---|
| Multi-layered construction | Greater blade stability. |
| Hard cutting core | Extreme sharpness and long-lasting edge.</ td> |
| Luxurious steel pattern | Unique visual character of each knife. |
| Protective outer layers | Better toughness and core protection. |
Shichikaku – Ergonomic Japanese Handle
The Japanese-style 7-sided Shichikaku handle provides perfect control over the cut and effective support when 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 Shichikaku handle | Benefits |
|---|---|
| Natural ergonomic grip | Less hand fatigue during prolonged use. |
| Multi-faceted profile | Greater stability and control of the knife. |
| Ebony-colored Pakka wood | Durable, dimensionally stable, and elegant material. |
| Decorative tang | Subtle Asian detail highlighting 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. |
| Shichikaku 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 when 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 | Long blade, maximum sharpness, and a clean cut when portioning meat and fish. |
| Lovers of Japanese knives | Premium SPG2 steel, DLC coating, Damascus construction, and Japanese craftsmanship. |
| Discerning home cooks | Luxury slicing knife for perfect portions of meat, ham, fish, and roasts. |
| Chefs with an eye for detail | High precision for long, accurate, and clean cuts. |
| Sushi chefs | Smooth cuts of fish and ingredients without unnecessary damage to the structure. |
| BBQ and steak enthusiasts | Ideal for serving and slicing steaks, roast beef, and roasted meats. |
| 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 240 mm Sujihiki suitable for?
The Sujihiki is a Japanese slicing knife suitable for portioning meat, fish, ham, roast beef, roasts, steaks, sushi, and sashimi.
</ details>Why does the Sujihiki have a long, narrow blade?
The long, narrow blade allows for a smooth, single-stroke cut, reduces friction, and helps create a clean slice without tearing the food.
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.
What is the Sub-Zero process?
The Sub-Zero process involves deep-freezing the blade to -70 °C or lower, which promotes high hardness and toughness in the blade.
Is this knife suitable for professional chefs?
Yes. The 240 mm Sujihiki is ideal for professional culinary use, portioning meat, working with fish, and making precise serving cuts.
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, 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, sharpening stones</ a> and stroping leathers.
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 ideal even for harder types of Japanese steel.
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 preferences. 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 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 your product.
Kanetsugu ZUIUN KIWAMI Sujihiki – a precision Japanese slicing knife without compromise
The Kanetsugu ZUIUN KIWAMI Sujihiki 240 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 slicing knife that offers a long, smooth stroke, high control, and a clean cut when portioning meat, fish, and serving slices.
Additional parameters
| Category: | Zuiun KIWAMI SPG 2 Damascus steel DLC |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.162 kg |
| EAN: | 8595705404724 |
| čepel: | ocel damašková |
| ? délka ostří: | 201-250 mm |
| typ rukojeti (střenky): | 7 hranná - japonského stylu |
| typ nože: | Chef / Gyuto |
| 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 |