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 33 Layer VG10 Damascus SANTOKU (180mm)
- Vg10 Core
- 34 layer 'Suminagashi' wave pattern Damascus
- Pakka wood handle
- Double Bevel
- Full Tang
- 60-61 ROCKWELL
- 34 layer 'Suminagashi' wave pattern Damascus
- Pakka wood handle
- Double Bevel
- Full Tang
- 60-61 ROCKWELL
KANETSUNE 33 Layer VG10 DamascusGYUTO / CHEF (210mm)
- Vg10 Core
- 34 layer 'Suminagashi' wave pattern Damascus
- Pakka wood handle
- Double Bevel
- Full Tang
- 60-61 ROCKWELL
- 34 layer 'Suminagashi' wave pattern Damascus
- Pakka wood handle
- Double Bevel
- Full Tang
- 60-61 ROCKWELL
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
Kanetsune White Steel SHIROGAMI Damascus Usuba (165mm)
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 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
