Chefslocker - Japanese Kitchen Knives
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​KANETSUNE

Kanetsune from Seki Japan have been forging steel under the brand Kitasho co. since 1948. The name Kanetsune originates from the revered 14-15th century backsmith Kanetsune. His Samurai blades (the Katana) were the finest in all of Japan and you can still see an example of his swords in the Katana musuem in Seki. That same knowledge has been transferred to a World Class range of kitchen knives still made in Seki - The no.1 Knife producing city in Japan


​KANETSUNE 33 Layer VG10

Kanetsune VG10 33 Layer Damascus Petty Japanese Chef Knife 150mm

£135.00 £125.00
View Details

Kanetsune is located at Seki City, the capital of the Orient and is known to be the City of Blades. The underground method in Japanese sword-making called “Seki-den” which started some 800 years back has been handed down to this present day. One of Japan’s supreme master craftsmen, Kanetsune Seki was able to conserve this method and employ it in all of his knives.


Steel Type: VG10 33 Layer (Stain resistant steel)

HRC: 60-62

Blade Type: Double edged blade

Blade Length: 150mm (5.9")

Blade Height: 28mm (1.1")

Blade Thickness: 1.7mm

Handle Length: 111mm (4.4")

Weight: 170g

KANETSUNE 33 Layer VG10 Damascus SANTOKU (180mm)

£155.00 £140.00
View Details

- Vg10 Core

- 34 layer 'Suminagashi' wave pattern Damascus

- Pakka wood handle

- Double Bevel

- Full Tang

​- 60-61 ROCKWELL

KANETSUNE 33 Layer VG10 DamascusGYUTO / CHEF (210mm)

£170.00 £155.00
View Details

- Vg10 Core

- 34 layer 'Suminagashi' wave pattern Damascus

- Pakka wood handle

- Double Bevel

- Full Tang

​- 60-61 ROCKWELL

Kanetsune 'Chef Mini'Blue Steel No.2 Damascus Utility Knife 135mm

£140.00 £130.00
View Details

Although really a petty (or paring) knife we have classed this example from Kanetsune as a small Chefs Knife down it's particular shape which makes it suitable for vast range of kitchen tasks

Steel Type: Blue Steel No.2 (Carbon Steel, Rust Prone)

Blade Hardness: HRC 61-62

Blade Type: Double edged blade

Blade Length: 135mm (5.3")

Blade Height: 34mm (1.3")

Blade Thickness: 2.2mm (0.087")

Ferrule Material: Pakka wood

Handle Material: Oval

Handle Length: 115mm (4.5")

Weight: 71g (2.5 ounces)

Kanetsune Blue Steel No.2 Damascus Santoku Japanese Knife 165mm

£180.00 £165.00
View Details

A stunning Example featuring an elegant 'Sumi Nagashi' pattern created by the skilled folding and hammering of the steel. Light weight, verstaile and perfect for chopping fruit and vegetables

Steel Type: Blue Steel No.2

Blade Type: Double edged blade

Blade Length: 165mm (6.5"")

Blade Height: 40mm (1.6"")

Blade Thickness: 2.2mm

Handle Material: Shitan Handle (Ferrel Material: Pakka wood)

Handle Length: 127mm (5"")

Weight: 116g (4.1 ounces)


Kanetsune Blue Steel No.2 Damascus Nakiri Japanese Knife 165mm

£185.00 £170.00
View Details

A popular Usuba Nakiri Knife with a slightly angled blade, featuring an elegant 'Sumi Nagashi' pattern created by the skilled folding and hammering of the steel.

​Light weight and perfect for chopping fruit and vegetables


​- Blue Steel No.2

- 11 Layer 'Starburst' Damascus Clad

- Red Sandlewood 'D' shaped handle (Shitan)

- 62-64 HRC Rockwell


** As used by Head Chef Olivia Burt

(MasterChef Professionals, Ex Ritz Hotel)

Kanetsune Blue Steel No.2 Kurouchi Santoku Japanese Knife 165mm

£95.00
View Details

Argueable our most authentic, originally styled, blades with no frills - Just pure Japanese steel No.2 (HRC 61-62). Incredibly hard wearing and a work horse in the kitchen with the added protection of a Kurouchi finish.


Steel Type: Blue Steel No.2 (Carbon Steel)

HRC: 61-62

Blade Type: Double edged blade

Blade Length: 165mm (6.5")

Blade Height: 46mm (1.8")

Blade Thickness: 3.5mm

Handle Material: Magnolia Handle

Ferrule Material: Plastic

Handle Length: 134mm (5.3")

Weight: 121g (4.3 ounces)

Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm

£95.00
View Details

Argueable our most authentic, originally styled, blades with no frills - Just pure Japanese steel No.2 (HRC 61-62). Incredibly hard wearing and a work horse in the kitchen with the added protection of a Kurouchi finish.


Steel Type: Blue Steel No.2 (Carbon Steel)

HRC: 61-62

Blade Type: Double edged blade

Blade Length: 165mm (6.5")

Blade Height: 53mm (2.1")

Blade Thickness: 3.8mm

Handle Material: Magnolia Handle

Ferrule Material: Plastic

Handle Length: 135mm (5.3")

Weight: 128g (4.5 ounces)


​Single Bevel Knives
- A single Bevel will give you THE finest cut needed for Sashimi and fruit carving

KANETSUNE white Steel#2 (Shirogami) Damascus Clad Deba (165mm)

£220.00
View Details
- Shirogami (white steel #2) Core
- 11 Layer Damascus Clad
- Rose Wood
​- Single Bevel

A premium good sized Deba suited to take the place of a Chef / Santoku. Traditionally used for boning/filleting fish but no problem with 'heavier' kitchen tasks or chopping.

KANETSUNE WhiteSteel#2 (Shirogami) Mini Deba (120mm)

£160.00
View Details
The Deba is a sturdy knife traditionally used for boning/filleting fish but equally suited to using as a Chef / Santoku knife for chopping and veg prep. This Mini Deba is the perfect size for more intricate tasks, reassuringly weighty and stunning.

​- Shirogami (white steel #2) Core
- 11 Layer Damascus Clad
- Magnolia Oval Handle
​- Single Bevel
​- HRC 60

KANETSUNE 11 LAYER DAMASCUS WHITE STEEL YANAGIBA KNIFE 240MM KC-502

£195.00
View Details
Kanetsune from Seki Japan have been forging steel under the brand Kitasho co. since 1948. The name Kanetsune originates from the revered 14-15th century backsmith Kanetsune.

​This Shirogami (white steel) Yanagiba Knife is a lovely example, Traditionally used for slicing fish for Sashimi but perfect for smoked Salmon or even roasted meats.
- For right handed use

  • 11 Layer Damascus 
  • Shirogami (white Steel Core)
  • Single Bevel
  • Magnolia D - shaped handle

Carbon Steel - Avoid prolonged contact with water / acidic fruits
other knives


* All Prices Include UK VAT 

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The Sale of Kitchen Knives is stictly prohibited to those under 18 years of age 
  • HOME
  • KNIVES
    • SETO ISEYA
    • SAKAI TAKAYUKI
    • Shigeki Tanaka
    • KANETSUNE
    • TOJIRO
    • KAI SHUN
    • CARBON STEEL
    • Steak Knives
    • Sayas / Knife Sheaths
  • Knife Types
    • Paring / Petty
    • Santoku
    • Nakiri / Usuba
    • Gyuto / Chef
    • Carving / Slicing
    • Deba / Butchery
    • Sashimi / Yanagiba
    • Boning / Filleting Butchery
    • Steak Knives
    • Sayas / Knife Sheaths
  • Sharpening
    • Honing Rod >
      • Black Ceramic (2000)
      • Sintered Ruby (1000)
    • Ceramic Honing wheel
    • Sharpening Guide
  • Knife Rolls
  • Knife Storage
    • Designer Knife Block + Rack
    • Knife Rolls
    • Sayas / Knife Sheaths
  • Cast Iron Pans
  • ACCESSORIES
    • Steak Knives
    • Condiment Box
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    • Honing Rod
    • Ceramic honing wheel
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    • Rust Remover
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      • Kaiten Tsumakirikun
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