Seki Kanetsugu Saiun Gyuto — 200mm VG-10 Damascus

Specifications

Knife type

Gyuto / chef knife

Blade length

200mm

Overall length

Approx. 325–331mm

Blade steel

VG-10 core with SUS410 stainless cladding

Construction

33-layer Damascus

Hardness

Approx. 60–61 HRC

Edge

Double-sided Hamaguri convex edge

Handle

Linen Micarta with bolster

Weight

Approx. 220–225g

Made in

Seki City, Gifu, Japan

Features

200mm All-Purpose Gyuto Blade: The medium-length chef-knife profile handles slicing, chopping, and general preparation across meat, fish, fruit, and vegetables.

33-Layer VG-10 Damascus Construction: A VG-10 cutting core is protected by 32 outer layers of SUS410 stainless steel that create the visible Damascus pattern.

60–61 HRC Blade Hardness: The stated hardness supports a fine, wear-resistant edge while still requiring careful use away from hard impacts and twisting.

Below −70°C Sub-Zero Treatment: The maker's heat-treatment process includes deep cooling below minus 70 degrees Celsius to support blade hardness and toughness.

220–225g Working Weight: Published measurements place the knife near 220 to 225 grams, giving it more presence than very light stamped chef knives.

Benefits

One Balanced Blade for Most Daily Kitchen Prep: The 200mm gyuto shape gives you enough blade for meat, fish, fruit, and vegetables without feeling as long as many 210mm chef knives. Its curved profile supports both forward slicing and a gentle rocking motion on a suitable cutting board.

Hard VG-10 Steel Holds a Fine Cutting Edge: The VG-10 core is hardened to about 60–61 HRC, giving the edge more wear resistance than softer everyday stainless knives. That suits cooks who value edge retention and are willing to avoid bones, frozen food, twisting, and rough treatment.

Convex Hamaguri Geometry Helps Slices Move Smoothly: Seki Kanetsugu uses a double-sided Hamaguri, or clamshell-shaped, edge inspired by Japanese sword geometry. The rounded transition behind the edge is designed to combine a fine cutting point with supporting steel rather than using a simple flat grind.

Micarta Handle Stays Stable Around Kitchen Moisture: The linen Micarta handle is a resin-bound composite that resists water and changing kitchen conditions better than untreated wood. Its fitted bolster and riveted Western shape give cooks a familiar grip while keeping maintenance straightforward after hand washing.

How to Use

Use a stable wood or soft synthetic cutting board.

Use forward slices, push cuts, or a gentle rocking motion.

Wash by hand with mild soap after use.

Dry immediately and store the edge protected.

Who Is This For

The One-Knife Home Cook: You want one medium-length knife for most meat, fish, fruit, and vegetable preparation.

The Edge-Retention Upgrader: You are ready for a harder VG-10 blade and will use a cutting board, hand washing, and careful storage.

The Seki Craft Buyer: You care where a knife is made and want a documented Seki City manufacturer rather than a vague Japanese-style label.

Product Story

Seki Kanetsugu traces its kitchen-knife business to 1918, when Matsujiro Kawamura, a descendant of the swordsmith Kanetsugu line, began making knives in Seki City. The company carried the rounded Hamaguri edge shape of Japanese swords into modern kitchen blades, then combined that geometry with controlled heat treatment and stainless steels. The Saiun model 9005 turns that approach into a 200mm everyday gyuto: a VG-10 core, 32 protective SUS410 outer layers, deep-cold treatment below −70°C, and a water-resistant linen Micarta handle. It is not a display-only craft object; it is a working chef knife made for careful daily slicing, chopping, and preparation.

What's Inside

• Seki Kanetsugu Saiun Gyuto

Care Guide

Storage: Dry immediately after hand washing and store with the cutting edge protected in a block, on a suitable magnetic rack, or in a fitted blade guard.

Important: The blade is very sharp. Keep it away from children. Do not cut bones, frozen food, hard shells, glass, stone, metal, or ceramic. Do not twist the edge, soak the knife, or place it in a dishwasher.

Ingredients and Materials

VG-10 stainless steel: Cutting core

SUS410 stainless steel: 32 outer Damascus layers

Linen Micarta: Water-resistant handle scales

Metal bolster and rivets: Handle structure

Comparison

Quick Answer

A 200mm all-purpose Japanese chef knife made in Seki City with a VG-10 core, 33-layer Damascus construction, a convex Hamaguri edge, and a water-resistant linen Micarta handle.