Seki Kanetsugu 関兼次刃物

Marks on the blade

About

Swordsmith-lineage Seki maker; mark 兼次 / 関兼次. 'Pro-M', 'Zuiun' and the Saiun damascus lines are the export names. Hamaguri (convex) edges are their selling point.

Steels

• VG10 — Takefu Special Steel's stainless with cobalt. The default steel of Tojiro's DP/PRO lines; also in damascus lines.
• Molybdenum-vanadium stainless — Workhorse stainless in Brieto professional knives and household lines from Tsubame factories.
• AUS10 — Aichi Steel stainless, often as a clad core in Tsubame factory knives (ROKUSHIRO).

Facts

Knife types made

• Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
• Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
• Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
• Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
• Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.
• Pan-kiri (bread knife) パン切 · Bread and soft cakes.

Care for these steels

Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)

• Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
• Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
• Sharpen on #1000; finish on #3000–5000 if you like a polished edge.

Where to buy

Maker websiteeBay (new & used) affiliateAmazon US affiliateAmazon JP affiliate