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Kanetsugu Saiun VG-10 Damascus Kitchen Knives
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Kanetsugu Saiun VG-10 Damascus Kitchen Knives
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Product Description
Named after a legendary 16th-century Japanese samurai, Kanetsugu Saiun Damascus Kitchen Knives are handcrafted in Seki City—the cutlery hub of Japan. Each knife in the set is made from a cobalt VG-10 steel core that is forged with 33-layer Damascus Read More
Customer Reviews
4.3
(14 reviews)
5star(9)
4star(2)
3star(2)
2star(0)
1star(1)
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keyboard_arrow_downArjan
32
May 16, 2019
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The Santoku and Guyto are razor sharp. Knife through butter. They look beautiful too.
I’ll update as they age but so far, great purchase.
Bigdogusn
2
May 11, 2019
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Well made however the knife I received had a bent tip. I've tried to repair it on a whet stone but I'm not too happy with it.
bcyork
19
Jan 25, 2019
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I purchased the 200mm Gyuto (~7.5" chef knife) for around a year now daily without sharpening, it still cuts well but is starting to need it. My more sensible and frugal girlfriend when it comes to kitchen only took a week or so of using it until she saw the value in it and has since stopped using our other mid range chef knife. I love love this knife and yes it brings me joy. We use it on a Boos maple cutting board and hand wash and dry it after using only. The knife looks new with no chips or pitting as other have mentioned. I couldn't be happier with this knife, it is light with a great balance and strong. Out of the box it was crazy crazy sharp and still is sharper than your middle of the road quality knives. Very very happy with it.
brad1
56
Dec 28, 2018
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Beautifully hand crafted and the Damascus blade is stunning. Holds and keeps a great edge. I should have bought more. Please add the line again to your drop. Never wash these in a dishwasher and keep a sharp edge according to the angle of the blade. If maintained properly these knives will last but all knives need to be sharpened - properly - on a regular basis. Overuse without preventative care causes most problems. Happy New Year!
Bakaas
7
Oct 17, 2018
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Awesome knife, bought the 9 inch Gyuto after doing some research and it did not disappoint. Now my only fear is ruining it during sharpening.
A word of advice, always do research before buying. NEVER put your knives in the dishwasher or you will end up like the guy below.
A word of advice, always do research before buying. NEVER put your knives in the dishwasher or you will end up like the guy below.
gnomodom
8
Oct 13, 2018
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Sharp out of the box, really beautiful knife. My issue is that the temper on the edge is not great. The tip chipped off even though my wife and I take good care of our knives. Knife would be a 5 if the edge wasn't so brittle.
tsturzl
157
Oct 7, 2018
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Great knife, very sharp convex edge, comfortable handle that fills the palm, slim profile for precise cuts, long cutting edge uninterrupted by annoying bolsters, and visually appealing.
Dawnquilt
1
Oct 4, 2018
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I‘be been using these knives for about 4 months and something has happened that has *never* happened with any of my other brands of knives:
The sharp side is pitting to the extent that there are now 3 one-to-two mm round holes on the cutting edge. There were no instructions that came with the knives regarding whether it was safe to place them in the dishwasher— no instructions to oil the blade... I can only assume that the dishwashing detergent I use (both Finish and Cascade pods) are the culprit, and that handwashing is the only acceptable method of cleaning them. Not only that, but they aren’t nearly as sharp as my 35-yr-old CUTCO knives. These knives weren’t cheap and I expected far better quality.
~Dawn in Las Vegas
harveyfnj
83
Oct 9, 2018
DawnquiltOMG.......it’s unfortunate that no one ever told you that you NEVER put quality knives in a dishwasher. They should always be hand washed and dried and put away dry and clean. Sorry, expensive lesson.
Ibuyara
62
Oct 4, 2018
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Without going to specialty Japanese chef’s knives that require reuglar oiling and special care these are among the best I’ve seen. Materials and style are blended between modern and tradional. They blend a Japanese and western shaped blade together and damascus steel with a micarta handle that is stylish with red accent and understated with wood grain.
I prefered the smaller gyuto as a medium between getting a santoku and super large 9” gyuto. Mine has done very well over the past year. A utility knife for small vegetables and herbs would go well with one of the larger size blades to comfortably handle most of what the average cook will be doing.
I prefered the smaller gyuto as a medium between getting a santoku and super large 9” gyuto. Mine has done very well over the past year. A utility knife for small vegetables and herbs would go well with one of the larger size blades to comfortably handle most of what the average cook will be doing.
RogierFvV
43
Oct 3, 2018
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These are very good knives, but the design is awkward in my book, as far as a paring knife or a prep knife. I am probably a bit extreme with about two dozen paring knives (mostly) and prep knives, but these are not ones I use frequently.
The handle and blade of the paring knife in particular are not really optimal for a paring knife, so you end up with something that is more for use on the board - more another small prep knife. So, while I love the quality of the knives, the design falls short.
MountainPass
223
Apr 14, 2019
RogierFvVThanks for the info. Do you know what it is about the handle that you don't like? And about the blade?
RogierFvV
43
Apr 14, 2019
MountainPassThe blade is superb, except that the notch by the handle is too right-angled for comfort, I prefer it smooth and rounded to in effect prevent your finger from slipping onto the sharp of the blade. The handle is well made, but the shape of it is not my favorite.
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