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 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
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)
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
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
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)
- 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)
- 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
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
