Description
【 Kanetsune Seki | DSR-1K6 Hammered Finish Red Plywood Handle Sujihiki 21/ 24cm 】
A practical, long-bladed chef's knife designed for smooth cutting, specifically crafted for meat carving and slicing.
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─── Specifications ───
▫️ Corrosion Resistance: Excellent (highly rust-resistant)
▫️ Size 21 cm
Thickness: approx. 1.8 mm
Blade Width: approx. 3.1 cm
Weight: approx. 128 g
Handle: Red Plywood Round Handle
▫️ Size 24 cm
Thickness: approx. 1.8 mm
Blade Width: approx. 3.3 cm
Weight: approx. 136 g
Handle: Red Plywood Round Handle
▫️ Sheath: Various materials available for purchase separately
─── Core Steel ▪️ DSR-1K6 ───
▸ DSR-1K6 is a Japanese stainless steel known for its superior corrosion resistance and ease of maintenance.
▸The steel is easy to sharpen, allowing for quick restoration of blade edge sharpness.
▸ Offers a well-balanced performance at an affordable price point, ideal for home cooks and beginners.
─── The Soul of a Craftsman: Fusing Professional Grinding and Materials ▪️ Kanetsune Seki ───
▸Originates from Seki City, Gifu Prefecture, the Japanese capital of sword-making with an 800-year history.
▸ Inherits the legacy of master craftsmen from the Muromachi period, carrying forward ancient samurai sword-making techniques to the present day.
▸ Focusing on daily practicality, dedicated to crafting functional knives designed for long-term use.
▸ Kanetsune Seki provides high-value, high-quality Japanese-made knives at a reasonable price.
─── Knife Model Introduction ▪️ Sujihiki (Slicing Knife) ───
▸ The blade is long and thin, making it easy to slide between meat and fascia for precise separation and trimming.
▸ Ideal for removing tendons and fascia from meat, improving the presentation and texture of the cuts.
▸ Provides clean, effortless cutting strokes that maintain the integrity of food fibers and minimize tearing.
▸Its functionality sits between a Gyuto and a Yanagiba, making it a versatile alternative.
☆【 Maintenance Precautions 】
Although stainless steel has excellent corrosion resistance, it may still rust under conditions involving high humidity, high salinity, or if damaged. We recommend keeping it dry and performing regular maintenance.
▸Avoid extreme hard objects: Strictly avoid chopping frozen foods or hard bones to prevent blade damage, chipping, or broken edges.
▸ Do not use dishwashers or dryers: Do not use a dishwasher or dish dryer; high temperatures and strong detergents will damage the blade and handle materials.
▸ Standard cleaning process: Hand wash with warm water after use, immediately wipe dry thoroughly with a dry cloth or soft towel, and store in a ventilated, dry place.
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☆【 Professional After-Sales Service 】 We offer professional kitchen knife sharpening services in-store to ensure your knives are always in peak condition.
