• Kanjo SG2 Nickel Damascus Kiritsuke Gyuto 240mm with a dark wooden octagonal handle and intricate Damascus-steel blade, ideal for versatile culinary use.
  • Kanjo SG2 Nickel Damascus Kiritsuke Gyuto 240mm, featuring a swirling Damascus steel blade and octagonal wooden handle, ideal for precision meat and fish cutting.
  • Close-up of Kanjo SG2 Nickel Damascus Kiritsuke Gyuto 240mm knife blade edge, showcasing its precision craftsmanship and sleek, polished bolster against a softly blurred tabletop backdrop.
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Kanjo SG2 Nickel Damascus Kiritsuke Gyuto 240mm

Kanjo SG2 Nickel Damascus Kiritsuke Gyuto 240mm

$733.00 AUD
$733.00 AUD
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Shipping calculated at checkout.

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Without saying hipsters, this knife is for hipsters. The looks, the relatively unknown maker, this knife is the nod to the bartender at a secret bar that hasn’t yet been discovered. SG2, light, elite grind.

About San Etsu Hamono- Kanjo knives come to us from the Kanjo Tsukahara at Sanetsu Hamono, the maker of Mikuri knives, but these bad boys are not your classic “nickel damascus”, these things are black damascus cranked up to 11.  The layers are beautifully textured, the blade is thin, and they are super light. They are one of the elite sharpeners of Seki.

About the Shape - Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Low
Blade Length 240 mm |
Height 50.4 mm
Thickness 2.5 mm
Weight 197 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Ebony Water Buffalo Horn Collar
Sharpener Kanjo Tsukahara
Sharpened in Seki, Gifu, Japan
Brand San Etsu Hamono

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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