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Seki Kanetsugu - PRO-M Sujihki Carving/Slicer Knife Molybdenum steel Plywood handle 24cm

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About Seki Kanetsugu

Inherited from their ancestral Japanese sword-smith, Kanetsugu dating back to Muromachi-era (700 years ago), Seki Kanetsugu (est 1918) utilizes traditional blade-manufacturing method and incorporates it into modern technology in their knife making today.

Seki city (Gifu Prefecture) is known as one of the world's most famous knife producing regions (like Solingen in Germany) and the majority of kitchen knives in Japan are made in this city. Hamaguri-ba (clam-shape blade) and subzero quenching treatment are some of the features unique to Seki knives.


Hamaguri-ba (clam-shape blade)

Hamaguri-ba is the same blade shape as traditional Japanese swords. It ensures extraordinary sharpness and edge retention. It is also extra strong to chipping and easy to be re-sharpened.


Subzero Treatment

Subzero treatment is a special quenching process wherein the blade is cooled to -70°C after tempering, increasing hardness and toughness and further enhancing sharpness.

Blade material: Molybdenum - stainless (double edged)

Sharpness ★★ (3/5)

Hardness/durability ★★☆ (3/5)

Edge retention  ★★★☆☆ (3/5)

Ease of sharpening ★★★★☆ (4/5)

Rust resistance ★★★★★ (5/5)

Molybdenum steel, which is the most widely used material for western kitchen knives. HRC55-58, It is highly rust-resistant and strong to chipping.


Type of Stainless Steel HRC reference (the higher, the better in sharpness, edge retention and longer lifetime) Price reference for general chef's knife 21cm
Silver-3/Ginsan-ko 59-62 $$$$ ($300-500)
UX10 59-61 $$$ ($200-300)
VG10 and VG1 59-60 $$ ($100-200)

Suited for both right and left handers as the blade is aligned 50:50 (double bevel).

Handle: Plywood with bolster

Plywood handle is mostly used in professional chef knives. It is easy grip and reduces fatigue when holding long hours. Bolster shuts out water coming inside which causes damage on the handle. It also gives good weight balance of blade and handle.


Each knife comes with an individual knife box, which is good for a storage when not used and is presentable for gift purposes. Use of knife sheath is recommended only when you take the knife outside.

All the knives are pre-sharpened to the optimal result. They are ready for the first cut! 


Kaz's Knife "No worries, Minor-Issue Warranty"

Having been used for a while, even good knives can get chipped and rusty as seen in the above video, but don't worry! 

Most of the minor issues can be fixed by sharpening on a #400-#1000 whetstone. We have tutorial videos for you to learn how to use whetstone. However, it might seem a bit hard work to get it done by yourself.

Kaz's knife is offering "Minor-issue warranty" which covers small chips and rust on the knives you purchased from us. You can always contact us when you feel your knife became dull, chipped, rusty, etc. We fix those minor issues and send the sharpened knife back to you, mostly for free of charge! (depending on how much work is required, also you bear the postage for sending the knife to us)

(*) Please be advised, we do not warrant major issues caused by misuses such as dropped, cutting bones or frozen food, putting too much force into hard materials, etc.


About delivery

We ship products from Melbourne with Australia Post. Delivery for stocked items takes 1-4 business days depending on your location. Please allow extra 2-3 business days for an international delivery.

Free shipping applies above $250 orders.


Three merits to have good, quality kitchen knives

1. Better sharpness

Improving the cut quality of the kitchen knife, we can promise that "your cooking will be more delicious", "your cooking time will be reduced", and "cooking will be more fun".

2. It is easy to re-sharpen

Since quality kitchen knives do not have distortion, sharpening will become easier. Just as important as the cut quality of a kitchen knife is that it is easy to sharpen. 

3. It retains its sharpness for longer

If you use quality kitchen knives, you can extend the intervals between when you need to re-sharpen.


Message from Kaz and Harry

"Good knife will change your life"

The best shortcut to improving your cooking is to change to a good sharp kitchen knife.

If the knife cuts well, the ingredients will taste delicious. And a delicious dish puts a smile on the face of the people who eat it. 

We want you to make life itself more fun by changing your kitchen knife. Let us guide you to choose the good knife to change your life.


Core steel - Molybdenum (stainless)
Cladding material - soft stainless
Handle - Plywood
Blade bevel - double bevel (50:50)

Weight -168g
Whole length - 37cm
Blade length - 24cm
Blade width - 3.8cm
Spine thickness - 2.05mm

Core blade: Molybdenum - stainless

Sharpness ★★★☆☆ (3/5)

Hardness/durability ★★★☆☆ (3/5)

Edge retention ★★★☆☆ (3/5)

Ease of sharpening ★★★★☆ (4/5)

Rust resistance ★★★★★ (5/5)

Molybdenum steel, which is the most widely used material for western kitchen knives. HRC55-58, It is highly rust-resistant and strong to chipping.