Slice/Sashimi Knife 210 mm Kanetsugu PRO-M Saiun VG-10 Damascus
Code: 9009Related products
Product detailed description
Kanetsugu PRO-M Saiun Slice/Sashimi 210 mm VG-10 Damascus
The Kanetsugu PRO-M Saiun Slice/Sashimi 210 mm is a premium Japanese slicing knife from the PRO-M Saiun VG-10 Damascus series. It combines an ultra-sharp core made of Japanese VG-10 steel , a Damascus construction with 32 layers of SUS-410 stainless steel, special Sub-Zero heat treatment, a Hamaguriba convex grind, and an ergonomic Western-style handle made of Micarta. The result is an exceptionally precise, strong, and elegant knife for slicing roasts, ham, poultry, roast beef, carpaccio, fish, and sashimi. The long blade allows for clean cuts in a single stroke without unnecessary damage to the structure of the ingredients.
Technical specifications of the knife
</ tr>| Parameter | Value |
|---|---|
| Knife type | Slice / Sashimi / Sujihiki |
| Blade length | 210 mm |
| Total length | 340 mm |
| Handle length | 130 mm |
| Blade height | 34 mm |
| Blade thickness | 2.3 mm |
| Weight | 205 g |
| Steel | VG-10 Damascus Steel |
| Construction | VG-10 core sandwiched between 32 layers of SUS-410 stainless steel |
| Grinding | Hamaguriba – Japanese convex grind |
| Heat treatment | Sub-Zero process, special cooling of the blade to -70 °C or lower |
| Surface | Damascus surface of the PRO-M Saiun series |
| Handle | Ergonomic Western-style handle made of Micarta with a decorative red ring |
| Series | Kanetsugu PRO-M Saiun VG-10 Damascus |
| Manufacturing | Seki City, Japan |
| Product Code | 9009 |
| EAN | 4511125090099 |
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What is the Slice/Sashimi 210 mm suitable for?
The Slice/Sashimi 210 mm Kanetsugu PRO-M Saiun is a specialized Japanese slicing knife designed for long, clean, and smooth cuts. With a blade length of 210 mm, it is ideal for slicing roasts, ham, turkey, roast beef, steaks, fish, sashimi, and thin slices of carpaccio. The long, slender blade allows you to slice in a single stroke without unnecessary sawing, squeezing, or tearing the fibers. As a result, the structure of the meat, fish, and other ingredients remains clean, compact, and visually elegant when served.
| Usage Type | Why Slice/Sashimi is Ideal |
|---|---|
| Roast Beef and Steak | The long blade allows for smooth slicing in a single stroke without tearing the meat fibers. |
| Ham and cold cuts | The narrow blade profile reduces friction and helps create clean, even slices. |
| Turkey and roasts | Suitable for precise portioning and elegant serving of larger cuts of meat. |
| Fish and sashimi | A clean cut minimizes damage to the delicate structure of the fish meat. |
| Carpaccio | The extremely sharp blade helps create thin slices without crushing the ingredients. |
| Professional service | An elegant and precise knife for presenting meat, fish, and thin slices when serving. |
The Kanetsugu PRO-M Saiun Slice/Sashimi 210 mm feels firm, confident, and very precise when slicing. The long blade helps guide a clean cut in a single stroke, the Hamaguriba convex grind reduces resistance, and the ergonomic Micarta handle provides a stable grip even during extended use.
VG-10 – proven Japanese steel for a sharp and clean cut
The blade core is made of Japanese VG-10 steel, which is among the most popular premium stainless steels for kitchen knives. It excels in sharpness, corrosion resistance, edge stability, and easier maintenance than traditional carbon steels.
In the PRO-M Saiun series, the VG-10 core is protected by a multi-layered Damascus construction. As a result, the knife combines high cutting performance, an elegant appearance, and good durability for everyday professional and home use.
| VG-10 Feature | Practical Benefit |
|---|---|
| High Sharpness | Allows for clean slicing of meat, fish, ham, and delicate ingredients. |
| Good edge retention | With proper care, the knife maintains its sharpness for a long time. |
| Corrosion resistance | Stainless steel properties facilitate maintenance during daily use. |
| Stable cutting core | Suitable for precise work and long, smooth cuts. |
| Balanced performance | A good combination of sharpness, durability, maintenance, and comfort during use. |
Sub-Zero process – higher hardness and toughness
The blade undergoes special deep cooling to a temperature of -70 °C or lower. This Sub-Zero process promotes higher hardness, material stability, and better blade toughness.
| Advantage of the Sub-Zero process | Benefit 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
The Kanetsugu PRO-M Saiun features a Hamaguriba convex grind, inspired by the geometry of Japanese swords. The gently rounded blade profile helps reduce cutting resistance and ensures smoother gliding through ingredients.</ p>
For a Slice/Sashimi-style knife, smooth passage through ingredients is extremely important. That is precisely why Hamaguriba is advantageous for slicing meat, fish, ham, and delicate ingredients intended for serving.
| Hamaguriba Advantage | Work Benefits |
|---|---|
| Lower cutting resistance | Smoother and easier slicing with a long stroke. |
| Cleaner cut | Less damage to the structure of meat, fish, ham, and sashimi. |
| Greater blade stability | Better resistance to micro-chipping when used correctly. |
| A luxurious feel while working | Silky-smooth glide through ingredients. |
VG-10 Damascus construction + 32 layers of SUS-410
The blade features a Damascus construction, where a sharp VG-10 steel core is sandwiched between 32 layers of SUS-410 stainless steel. This multi-layered structure protects the cutting core, enhances blade stability, and creates the elegant Damascus appearance of the PRO-M Saiun series.
The Damascus finish gives the knife a distinctive pattern and premium character. Each piece may have a slightly different visual appearance, as the steel pattern and hand-finishing create a unique look for every knife.
| Damascus Feature | Advantage |
|---|---|
| Multi-layered construction | Greater blade stability and protection of the cutting core. |
| VG-10 core | High sharpness, good edge retention, and corrosion resistance. |
| 32 layers of SUS-410 | Protective stainless steel layers enhance durability and an elegant appearance. |
| Damascus finish | The luxurious character of the PRO-M Saiun series. |
| Original pattern | Each knife has a unique visual appearance. |
Micarta – sturdy, ergonomic Western-style handle
The Western-style handle is made of Micarta and features a decorative red ring. It is ergonomically shaped, hand-polished, and designed for a secure grip during precise cutting.
Micarta is a durable, water-resistant, and dimensionally stable material that requires virtually no special maintenance. Thanks to sturdy riveting, the connection between the blade and the handle is stable, strong, and suitable for long-term use.
| Advantages of the Micarta handle | Benefits |
|---|---|
| Ergonomic Western shape | A secure and comfortable grip during extended cutting. |
| Water-resistant material | Easy maintenance and high stability in a kitchen environment. |
| Riveted construction | Secure connection between blade and handle. |
| Decorative red ring | An elegant detail typical of the PRO-M Saiun series. |
| Specially shaped guard | Good control even with an Asian knife grip. |
What makes the PRO-M Saiun VG-10 Damascus series exceptional?
| Series feature | What it offers |
|---|---|
| VG-10 Damascus Steel | High sharpness, good edge retention, and corrosion resistance. |
| 32 layers of SUS-410 | Stable Damascus construction and protection of the cutting core. |
| Hamaguriba | Exceptionally smooth and clean cut. |
| Sub-Zero process | Higher hardness, toughness, and blade stability. |
| Micarta handle | Secure, durable, and comfortable Western-style grip. |
| Made in Japan | Precision craftsmanship by Kanetsugu Seki Japan. |
It is a precision Japanese tool designed for clean, long cuts, elegant serving, and high control when slicing meat, ham, fish, and sashimi. The combination of VG -10 Damascus construction, the Sub-Zero process, the Hamaguriba grind, and the Micarta handle creates a reliable knife for demanding home and professional use.
Who is this knife for?
| User type | Why they’ll love this knife |
|---|---|
| Professional chefs | Long blade, secure grip, and precise cutting of meat, fish, and ham. |
| Sushi chefs | Clean cut suitable for sashimi, fish, and delicate slicing. |
| Steak and roast beef lovers | Long, smooth cuts without tearing the meat fibers. |
| Discerning home cooks | Luxury carving knife for precise serving of meat and fish. |
| Lovers of Japanese knives | Damascus construction, VG-10 steel, and traditional Japanese Kanetsugu craftsmanship. |
| Collectors | The elegant PRO-M Saiun series with a distinctive Damascus appearance. |
FAQ – Frequently Asked Questions
What type of steel is used in the Kanetsugu PRO -M Saiun Slice/Sashimi 210 mm knife?
The knife uses a Japanese VG-10 steel cutting core, which is sandwiched between 32 layers of SUS-410 stainless steel.
What is the Slice/Sashimi 210 mm suitable for?
The Slice/Sashimi is a specialized Japanese slicing knife suitable for roast beef, steak, ham, turkey, fish, sashimi, carpaccio, and long, precise cuts.
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, material stability, and blade toughness.
What is the handle made of?
The handle is made of Micarta. It features an ergonomic Western-style shape, a decorative red ring, and sturdy riveting.
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 Japanese VG-10 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, 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 handle material 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, sharpening steels, 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 suitable 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 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 the product.
Kanetsugu PRO-M Saiun Slice/Sashimi – Japanese precision for clean cuts
The Kanetsugu PRO-M Saiun Slice/Sashimi 210 mm combines Japanese craftsmanship, a VG-10 steel core, a 32-layer damask construction of SUS-410 stainless steel, Sub-Zero heat treatment, a Hamaguriba convex grind, and an ergonomic Micarta handle.
The result is an exceptionally sharp, sturdy, and perfectly balanced Japanese slicing knife that offers a smooth cut, high control, and the elegant Damascus appearance of the PRO-M Saiun series.
Additional parameters
| Category: | PRO-M Saiun Damascus VG-10 |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.205 kg |
| EAN: | 4511125090099 |
| čepel: | ocel damašková |
| ? délka ostří: | 201-250 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Slice/Sujihiki |
| série: | Kanetsugu PRO-M Saiun VG-10 Damascus |
| 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 |