Kanetsugu, The legendary swordsmith of Seki, started in the Tiewa period (1345 - 1349)
The tradition and ancient techniques have been passed down from generation to generation, for over 660 years. Mister Mitsuyasu Kawamura, the current generation and owner of Kanetsugu, has recently developed the "PRO-M" series of Chef's knives that bring ancient Katana sharpness to modern Chef's knives, through tradition and high technology.
Although the sharpness of the blade is the feature of this knife, you'll find yourself equally impressed with the attention to the ergonomics applied to the grip. Sculptured and comfortable are the two words which come to mind. Overall we'd have to say "Refined"
The blades of these knives are made from Molybdenum alloy high-carbon stainless steel, with traditional "Hamaguri ba" (convex edge grind) This is the edge that made Japanese swords famous for outstanding sharpness and durability. They are however, easy to sharpen.
The steel is heat treated and then sub-zero quenched, which refrigerates the blade to -70 degrees, for longer edge retention and strength, to combat brittleness and chipping.
Modern, streamlined and VERY, VERY sharp is how we would characterise these Kanetsugu masterpieces. They would be at home in any modern kitchen and have gleaned positive comments from people who have no interest in knives of any sort.
