Seki Kanetsugu have been producing quality knives since 1849 so they know a thing or two about a good knife. The ranges we offer are carefully selected to offer amazing value for money, solid performance and a traditional Japanese style.
These are made from VG2 steel. Stainless and similar to VG10. They are hard, sharp, beautiful and very well finished. Not only that but they a really cool 7 sided handle with a cool angled bottom.
This is a smaller blade mainly used for chopping herbs, veg, or perhaps even filleting a fish. A vital knife for when a Gyuto is too big. Blades are normally between 120mm and 150mm
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
If in doubt, give us a shout
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: