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  • Seki Kanetsugu Heptagon-Wood® Bread Knife 210mm from Seki Kanetsugu
  • Seki Kanetsugu Heptagon-Wood® Bread Knife 210mm from Seki Kanetsugu
  • Seki Kanetsugu Heptagon-Wood® Bread Knife 210mm from Seki Kanetsugu
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Couteau à pain Seki Kanetsugu Heptagon-Wood® 210mm

Couteau à pain Seki Kanetsugu Heptagon-Wood® 210mm

$175.00 CAD
$175.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Un excellent couteau pour démarrer une collection ou à offrir en cadeau. L'acier inoxydable est aiguisé mais tolérant, et le manche heptagonal fait de ce couteau distinctif un outil magnifique et unique.

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À propos du Seki Kanetsugu Heptagon - Seki Kanetsugu est un fabricant de couteaux à Seki, dont l'ancêtre était un célèbre forgeron d'épées Kanetsugu (1336-1392). L'entreprise elle-même a été fondée en 1918 et a célébré son 100e anniversaire en 2018. Bien qu'il s'agisse d'un couteau forgé à la machine, il est peut-être du plus haut niveau. La lame est habilement fabriquée en acier inoxydable VG10, qui offre un excellent équilibre entre tranchant et robustesse. Le magnifique manche heptagonal est fabriqué en bois de pakka pour sa solidité et offre une excellente prise en main.

À propos de la forme - Le pain est la pierre angulaire de la civilisation, un aliment noble digne de sa propre famille de couteaux. Plutôt que de détruire le magnifique pain que vous venez de cuire ou d'acheter, ce magnifique morceau de gluten mérite d'être tranché avec les plus belles dentelures. Cette lame est d'une netteté rasoir même selon les normes des couteaux ordinaires et n'aura aucun problème à traverser des milliers de pains copieux.

Shape Bread Knife
Maintenance Level
Blade Length 210 mm |
Blade Height 30,2 mm
Thickness 2 mm / 1,7 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 116 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Dentelé
Handle Manche de style japonais (Wa) - Bois de Pakka
Knife Line Seki Kanetsugu VG10 Heptagone
Brand Seki Kanetsugu
Made in Seki, Gifu, Japon

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. 


SKU: SK-9134

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.859649 / 5 from 57 reviews.

AI Generated Review Summary

The Seki Kanetsugu Heptagon-Wood® Bread Knife is crafted with a VG10 stainless steel blade, offering a balance of sharpness and toughness. The heptagon-shaped handle, made from pakka wood, provides a comfortable grip and adds to the knife's aesthetic appeal. Customers appreciate its excellent slicing performance and the beautiful design.

Summary topics

  • Handle Comfort (14%): It was highlighted by customers that the handle of the knife is comfortable and of good value.
  • Aesthetic Appeal (23%): A significant number of customers remarked that the bread knife looks great and has a nice-looking handle.

Review topics: ["looks","value","balance","handle","staff","service","knife","bread","cuts","loaves","blade","serrations","slices","store"].

Review highlights

  • "so happy with this knife-sturdy and sharp and a nice looking handle." — Mike K.
  • "I especially love the look and feel of the heptagonal handle." — Jeff G.
  • "Cool bread knife that looks awesome on the magnet." — Michael P.

Reviews

great handling.

"I like the handle, blade is a little bit thin so be careful with cutting "aged (dried) sourdough" but generally good knife"

— Jimmy X. (5/5)

Bread knife

"Omg so nice to handle and like the saying goes, it cuts like butter, no squishy bread now."

— Tammy L. (5/5)

Elated for Serrated

"Didn't intend to buy this bad boy, but I was picking up a cutting board and had it in the back of my mind. Once it was in my hand it was over, kudos to my awesome salesperson. Great for baguette or chuck roast, versatile and beautiful. I have a beef blade, but this is quickly becoming my preferred roast carver. Sick knife, holds good with pinch grip -- knifewear rules."

— Geoff J. (5/5)

Bread knife

"Great bread knife. Cuts my bread good"

— Joe B. (5/5)

What and amazing knife. This

"What and amazing knife. This is my first knife purchase from knife ware. Long time lurker first time buyer. I got this bread knife because my wife’s original knife is over 30 years old and not able to cut my homemade artisan loaves clean. This Lanetsugu gets the job done and doesn’t smash the loaf. Cuts clean thick or thin."

— Matt C. (5/5)

Good Bread/Good Knife

"We bought this knife for our son who lives out in New Brunswick, and a big fan of the Knifewear store in Ottawa (we are from Kanata). He's had other "less expensive" bread knives, and they've not lasted. So far the review from his is very positive and will report back if there are any issues."

— Brian C. (5/5)

Awesome knife

"Very good knife. Comfy handle and good value"

— Matthew M. (5/5)

I love this knife. It

"I love this knife. It was the only one missing from my set."

— Stu E. (5/5)

Great knife

"Cuta like butter through crusty bread. Amazing. Looks great as well. Highly recommend."

— James B. (5/5)

Awesome Knife

"I cut bread, so sharp, so good, no ragrets."

— Dorothy L. (5/5)

Q&A

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