About the Maker - Seki Kanetsugu

Seki Kanetsugu (関兼次) produces knives by mixing traditional skills, which it has inherited from the seven hundred-year-oldtraditional artof Japanese samurai sword making, with the latest advances in modern technology.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - VG10

Developed by Takefu Special Steel Company in Japan, VG10 is also called V Gold 10. A stainless steel with high-carbon content which is very hard and tough, with great edge retention. Typically has an HRC of 60-61.

About the Finish - Migaki

Migaki (磨き) means polished but not necessarily as finely polished like a mirror finish. The finish gives knives a minimalist and elegant look though the degree of polishing varies from one blacksmith to the next.

About the Finish - Tsuchime

Tsuchime (槌目) refers to a hammered finish. This could be a result from the forging process or be added/hand-hammered by the blacksmith to create an indented and unique finish.

Seki Kanetsugu VG10 Migaki Tsuchime Gyuto 200mm

Maker

Knife Type

Steel

Finish - Migaki

Finish - Tsuchime

Shipping

Returns

Related Knives

Takeshi Saji VG10 Migaki Tsuchime Gyuto 210mm

Takamura Hamono VG10 Migaki Gyuto 180mm

Kanetsune Seki VG10 Damascus Tsuchime Gyuto 230mm

Kanetsune Seki VG10 Damascus Tsuchime Gyuto 210mm

Tojiro VG10 Migaki Gyuto 210mm

Tsunehisa VG1 Migaki Gyuto 300mm

Hideo Kitaoka Shirogami #2 Damascus Deba 180mm

Masahiro Molybdenum Gyuto 210mm

Tadafusa Petty 125mm

Yoshimi Kato SG2 Damascus Gyuto 210mm

JIKKO Petty 135mm

Tojiro DP VG10 Nakiri 165mm

Tadafusa Pankiri 230mm

Misono Molybdenum Sujihiki 270mm

Masamoto Sohonten Yanagiba 300mm

Sakai Takayuki VG10 Tsuchime Santoku 170mm