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 BLUE STEEL NO.2 PETTY JAPANESE CHEF KNIFE 135MM
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.
Knife Type: Petty Knife
Steel Type: Blue Steel No.2
Blade Type: Double-edged Blade
HRC 61:62
Handle Material: Shitan rosewood handle
Blade Length: 135mm
Blade Height: 30mm
Blade Thickness: 2.8mm
Handle Length: 114mm
Weight: 74g
KANETSUNE 33 Layer VG10
KANETSUNE VG1 Hammered Santoku (165mm) - Mahogany Handle
- VG1 Stainless Steel
- Tsuchime (hammered) finish
- Mahogany handle
- 58-59 HRC ROCKWELL
- Tsuchime (hammered) finish
- Mahogany handle
- 58-59 HRC ROCKWELL
KANETSUNE Hammered AUS8 Gyuto (210mm)
- AUS8 Core
- Tsuchime (hammered finish)
- 45 Layer Suminagashi Damascus
- Traditional Red sandlewood Hexagonal handle
- 58-60 HRC ROCKWELL
- Tsuchime (hammered finish)
- 45 Layer Suminagashi Damascus
- Traditional Red sandlewood Hexagonal handle
- 58-60 HRC ROCKWELL
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
- SHIROGAMI white Steel Core
- 11 Layer 'Starburst' Damascus Clad
- Red Sandlewood 'D' shaped handle
- 60 HRC Rockwell
The Usuba is very much like Nakiri but with a more rounded tip and increased curvature for a rocking motion. - Ideal for Chopping Veg and herbs
From Kanetsune Seki
Light weight and perfect for chopping fruit and vegetables
- SHIROGAMI white Steel Core
- 11 Layer 'Starburst' Damascus Clad
- Red Sandlewood 'D' shaped handle
- 60 HRC Rockwell
The Usuba is very much like Nakiri but with a more rounded tip and increased curvature for a rocking motion. - Ideal for Chopping Veg and herbs
From Kanetsune Seki
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)
- 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.
- 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)
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
- 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
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
Carbon Steel - Avoid prolonged contact with water / acidic fruits
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
