Kanetsune

The Kanetsune KC953 Usubagata is a purpose-built Japanese vegetable knife designed for chefs and home cooks who demand precision, control, and lasting performance in every slice. With its 165mm blade inspired by traditional Usuba geometry and a modern hammering finish, this knife turns everyday prep into an effortless, artful process. Why this knife stands out Usubagata blade profile—a refined, slender shape optimized for clean, straight cuts and meticulous vegetable prep. Ideal for peeling, trimming, and creating precise pieces with minimal waste. Hammered DSR-1K6 HC stainless blade—the distinctive hammered finish reduces sticking and helps slices release cleanly. The stainless steel offers dependable edge retention and corrosion resistance for daily use. Ergonomic wood handle with plastic guard—a comfortable grip that enhances control during long prep sessions, paired with a safety guard to protect your hand as you work. Balanced, compact profile—at 11.75 inches overall and 6.88 inches of blade, it strikes a balance between precision detail work and bulk vegetable prep, making it versatile in any kitchen. Made in Japan and boxed for gifting—crafted with traditional craftsmanship and finished with contemporary reliability, ready for storage or giving as a thoughtful kitchen gift. What you can do with it Create ultra-thin carrot batons, evenly trimmed radish rounds, and pristine cucumber ribbons with minimal effort. Slice and pare vegetables for precise garnishes, intricate nori decorations, or decorative julienne work for chef-level plating. Peel and trim daikon, potato, or fennel with smooth, controlled motions that maintain texture and shape. Prep herbs and leafy greens—shave stems cleanly and fine-tune herb chiffonade for fragrant finishing touches. Who benefits most Professional kitchens and culinary students who require a dedicated vegetable knife for precise prep. Home cooks who value a high-precision tool for beautiful, consistent vegetable cuts. Gift-givers seeking a premium, Japan-made knife that combines tradition with practical day-to-day use. Care and use tips Hand wash and dry promptly to preserve the wood handle and blade finish. Hone regularly to maintain an optimal edge; for sharpening, follow the knife’s natural bevel and use a whetstone or preferred sharpening system suited to stainless blades. Store in a protective box or on a proper knife rack to prevent nicks and to protect the wooden handle. Specifications Model: KC953 Usubagata Blade length: 6.88 inches (165 mm) Overall length: 11.75 inches Blade finish: Hammered DSR-1K6 HC stainless Handle: Wood with plastic guard Weight: 0.5 pounds Includes: Boxed Origin: Made in Japan

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The Kanetsune ST-100 is a compact Japanese paring knife built for precision fruit prep and everyday kitchen tasks. Handcrafted in Seki, Japan—the world capital of blade-making—it pairs a razor-keen blade with a warm, natural wild cherry wood handle for a tool that performs as beautifully as it looks. Two blade shapes available: Sharp Point for delicate peeling and sectioning; Kamagata for controlled, curved cuts on round fruits and vegetables. Natural wild cherry wood handle: comfortable, secure grip with warm tones that age gracefully with use. Wooden sheath with safety stopper: protects the blade during storage and transport—ideal for kitchen kits, picnic baskets, and camping setups. Compact and portable: lightweight at just 3 oz, ready wherever precision prep is needed. Crafted in Seki, Japan: a mark of enduring craftsmanship trusted by home cooks and professionals alike. Perfect for peeling citrus, segmenting stone fruits, slicing apples and pears, or any task where control and a fine edge matter. A thoughtful gift for the cook who appreciates Japanese blade tradition. Note: Because we use hand-crafting and natural materials, your knife may vary slightly from what is depicted.

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The Kanetsune KC-360 Santoku is a no-nonsense, all-purpose Japanese kitchen knife built for everyday precision. In the spirit of Santoku design, it blends versatility with controlled, exact slicing—making it the kind of knife you reach for when you want reliable results across a wide range of tasks. Made in Seki, Japan, this knife carries the craftsmanship you expect from a traditional cutlery hub. At the heart of the KC-360 is a DSR-1K6 stainless steel blade known for its balance of sharpness and durability. The blade measures 165 mm (6.5"), while the knife’s overall length is 290 mm (11.42"), giving you a nimble feel for precise cuts and smooth transitions from board to pan. With a Rockwell hardness of 58–59, the edge resists dulling gracefully through daily prep, while still offering the ease of maintenance you value in a busy kitchen. The KC-360 belongs to the 555 series, celebrated for simple, high-quality design and daily practicality. It features a warm, light brown wood handle that fits naturally in the hand, providing confident control during long prep sessions and a comfortable balance for repeated chopping tasks. What makes it unique: purpose-built for precise slicing with a streamlined profile that keeps prep efficient and enjoyable. Ideal use cases: tackling vegetables, herbs, fish, poultry, and small to mid-size meats. Its Santoku shape excels at clean, uniform cuts, from thin juliennes to precise dice. Durability and edge retention: a robust DSR-1K6 stainless blade rated at 58–59 HRC, designed to hold a sharp edge through frequent use. Comfort and handling: a warm, light brown wood handle that delivers steady balance and a satisfying grip during extended prep. Whether you’re updating a home kitchen or building a chef’s toolkit for serious hobby cooking, the Kanetsune KC-360 Santoku delivers purposeful performance in a straightforward package. It’s a knife you’ll trust for precise slices, even cuts, and dependable daily use—turning practical tasks into confident, consistent results. Model Kanetsune KC-360 Santoku Made in Seki, Japan Overall Length 290mm (11.42") long Blade Material DSR-1K6 stainless steel Rockwell Hardness (HRC) 58-59 Blade Length (165mm) 6.5" long Handle Wood

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Experience precision in everyday cooking with the Kanetsune Seki KC-361 555 Series kitchen knife. Handcrafted in Seki City, Japan, this blade uses DSR-1K6 stainless steel and benefits from an enhanced sharpening process designed for households pursuing edge stability and enduring sharpness. Total length: 11.4 inches (290 mm) Blade length: 6.5 inches (165 mm) Weight: 4.2 oz (120 g) Thickness: 0.06 inches (1.5 mm) Blade material: DSR-1K6 stainless steel Handle: Red plywood with a deformed oval shape for easy, comfortable grip Made in: Japan (Seki City, Gifu Prefecture) The result is a versatile, everyday chef’s knife that feels light in your hand while delivering remarkable control. The 1.5 mm blade keeps slicing effortless, whether you’re chiffonading herbs, dicing vegetables, or trimming fat from a cut of meat. The knife’s balance and slender profile reduce drag, letting you achieve clean, precise cuts with less wrist strain. Key advantages you’ll notice in the kitchen: Sharpness that lasts: improved sharpening process yields a finely honed edge suitable for home use, with easy touch-ups between uses. Comfortable, secure grip: the deformed oval handle shape fits naturally in the hand, minimizing fatigue during long prep sessions. Balanced, lightweight design: 120 g weight and 1.5 mm blade thickness combine for nimble performance across vegetables, herbs, seafood, and meats. Made for Japanese craftsmanship: trusted Kanetsune quality from Seki City, renowned for knife making. Who is this knife for? It’s an excellent option for entry-level cooks, home chefs building a reliable, long-term kitchen toolkit, or anyone who appreciates the precision of a Japanese blade without sacrificing practicality at home. The KC-361 555 Series stands up to daily use while delivering the kind of edge you typically associate with higher-end models. Care and maintenance tips to keep it performing at its best: hand wash and dry promptly, use a proper honing rod to maintain the edge between sharpenings, and store in a dry environment. With proper care, this knife will be a staple in your kitchen for years.

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The Kanetsune Sujihiki KC-955 is more than a knife—it's a precision instrument designed to bring restaurant-grade slicing into your kitchen, balcony grill, or camp kitchen. Crafted in Japan with time-honored steel-working traditions, this dedicated slicer excels at delivering clean, controlled cuts across a wide range of foods. Why this sujihiki stands out Hammered blade texture reduces suction and sticking, so fish, roasts, and cold cuts glide away from the edge with minimal drag. The result is ultra-smooth slices and higher yield from your ingredients. 8.5-inch slicing blade offers the ideal balance between reach and control, letting you slice large fillets in a single, graceful pass while preserving delicate textures. 13.25-inch overall length provides the leverage you need for carving, trimming, and portioning with confidence, whether you’re preparing a seafood feast or a weekend roast. DSR-1K6 HC stainless steel brings durable edge retention and corrosion resistance, so this knife stays sharp and dependable in daily use—in the kitchen or out on the grill. Warm wood handle with a protective plastic guard delivers a secure, comfortable grip and added safety during handling and transport. Made in Japan—a mark of meticulous craftsmanship, balanced geometry, and thoughtful details that support precise, repeatable cuts from the first slice to the last. Gifting-ready packaging arrives boxed, making it an easy premium gift for chefs, seafood lovers, or serious home cooks. What you can cook and how this knife shines Sashimi-grade fish and sushi prep benefit from the KC-955’s finesse and delicate balance. The hammered finish helps separate slices cleanly, producing presentation-ready portions with less effort. Roasts, fowl, and cold cuts—slice evenly through crusts and connective tissue, achieving uniform thickness with minimal crushing of the meat. Thin poultry cuts such as turkey or chicken breast, ham, or veal—this knife maintains texture and shape, letting you portion neatly for platters or appetizers. Outdoor cooking and events where one dependable slicer covers fish, roasts, and cold cuts in a single step, simplifying setup and cleanup. Practical tips for peak performance and longevity Hand wash and dry promptly after use to preserve the blade’s finish and edge. The combination of stainless steel and a hammered finish rewards careful maintenance. Hone regularly to keep the edge keen for precise slicing sessions, whether you’re working with fish, poultry, or red meats. Store in a protective sheath or boxed packaging to prevent nicks during transit or long-term storage. Use a proper cutting board and avoid cutting through bone or frozen items to extend the life of the edge. Who benefits most from the KC-955 Home cooks seeking professional-looking sashimi and crustacean cuts without visiting a market counter. Seafood enthusiasts and sushi lovers who demand clean, uniform fillets and precise portioning. Outdoor cooks and entertainers who want a single, dependable slicer for fish, roasts, and cold cuts during gatherings. Anyone drawn to durable, long-lasting kitchen tools backed by respected Japanese craftsmanship. Care and maintenance essentials To preserve edge and finish, rely on hand washing and immediate drying after use. Keep the KC-955 in its sheath or boxed packaging when not in use to prevent nicks. Regularly honing the blade ensures you’re ready for precise slicing sessions, whether you’re working with delicate sashimi, roasted meats, or poultry.

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Meet the 120mm Super Blue #2 Kitchen Knife—the SAKANA-SABAKI blade in MINAMOTO KANEMASA's B-series, crafted for serious fish work without the premium price tag. Built for professionals and enthusiasts who demand precision, this knife delivers dependable performance straight from Japan’s storied knife-making heart. Origin and craft meet purpose. Produced by Kanemasa in the Seki region, a hub of knife craftsmanship since 1964, this model—KC-569—blends traditional artistry with modern steel science. The blade core is Blue steel #2 (high-carbon) forged and welded with soft iron, finished in KURO-UCHI for a dark, durable surface that tracks a clean line through fish. The result is a blade that holds an edge where it matters and performs with refined control every time. Blade geometry — a narrow Deba-like silhouette with a double-beveled edge, optimized for gutting and cleaning fish while staying versatile for other kitchen prep tasks. Blade specifics — 120mm blade length, approximately 6mm blade thickness, and an overall length of 255mm, delivering a precise, confident cut. Hardness and edge — core steel rated at HRC 61±0.5, promoting sharpness and edge retention under demanding use. Construction and finish — forged blade with soft iron backing and the KURO-UCHI finish to enhance durability and aesthetics. Handle — traditional Magnolia wood handle with a plastic bolster, providing a warm, ergonomic grip that suits extended prep sessions. Weight and balance — a well-balanced 115g, designed for controlled, accurate strokes without fatigue. Series and heritage — MINAMOTO KANEMASA B-series, Model KC-569, proudly made in Japan, reflecting Seki’s enduring knife-making tradition. This knife shines for seafood lovers, sashimi enthusiasts, and professional kitchens that require a reliable tool for fish processing. The 120mm blade length offers maneuverability in tight spaces, while the double-beveled edge provides consistent performance on both sides—making it suitable for right- and left-handed users. Its unique combination of Blue #2 core steel, soft iron backing, and KURO-UCHI finish sets it apart from other fish knives by delivering sharp initial slicing and durable edge life in a compact, elegant package. In practice, you’ll reach for this knife when you need clean gutting, precise cleaning, and delicate filleting of small to medium fish, all while enjoying the traditional craftsmanship that Japan’s best blades are known for. If you value thoughtful design, a balanced feel, and a blade that respects fish with every cut, the 120mm Super Blue #2 SAKANA-SABAKI is a worthy addition to any serious kitchen toolkit.

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Meet the KC-957 Gyutou — a precision Japanese chef knife engineered for decisive, consistent cuts from prep to plate. Crafted in Seki, Japan, the KC-957 centers on a DSR-1K6 high carbon stainless steel blade forged by Daido Steel Co., Ltd. This blade blends reliable edge retention with practical corrosion resistance and a tested hardness of HRC 58, so your cuts stay clean and precise task after task. Featuring a 210 mm (8.3 inches) blade, it strikes an ideal balance between reach and control for a wide range of kitchen tasks. The finish matters. The distinctive Tsuchime hammered texture reduces suction, helping foods release quickly as you slice, chop, and mince. Paired with a traditional wood handle, this Gyuto delivers a balanced, confident feel in the hand, supporting steady, repeatable results through long prep sessions. Why this knife stands out: Versatile 210 mm blade for vegetables, fruit, herbs, and meat with equal poise. 0.6% carbon with molybdenum for a durable edge that’s responsive to sharpening and maintenance. Professional-grade edge that yields uniform chops, slices, and minces for restaurant-quality results at home. Tsuchime hammered finish to promote fast food release and efficient prep. Made in Seki, Japan — a region renowned for expert blade crafting and timeless craftsmanship. Wood handle for a classic aesthetic paired with a comfortable, confident grip. Ideal for a wide range of cooks — from serious home chefs building essential knife skills to small-kitchen professionals who need a single, reliable blade for multiple tasks. The KC-957 Gyutou handles everything from delicate herb chiffonades to sturdy meat portioning, without switching blades. Practical use scenarios: Chopping onions, garlic, and peppers into uniform pieces for even cooking. Slicing fruits like melons and citrus with clean, precise edges. Dicing carrots, zucchini, and potatoes with minimal sticking thanks to the Tsuchime finish. Portioning beef, pork, or poultry for consistent cooking results. Maintenance note: To preserve the blade’s edge and finish, hand wash and thoroughly dry after use. Store in a knife block or sheath to protect the edge when not in use. Experience the Kanetsune KC-957 Gyutou — a knife that brings restaurant-grade performance into your home kitchen, built for accuracy, durability, and the enduring art of Japanese cutlery. Model Kanetsune KC-957 Gyutou Made in Seki, Japan Overall Length " long Blade Material DSR-1K6 Rockwell Hardness (HRC) 58 Blade Length 210mm (8.3") long Handle Wood

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The Kanetsune KC072 is a dedicated fruit knife built for precise peeling, segmenting, and trimming tasks. The 4.33" blade is crafted from AUS-6 stainless steel hardened to 56-58 HRC for reliable corrosion resistance and steady edge retention through daily fruit prep. Made in Seki, Japan.The black wood handle provides a warm, comfortable grip with a blade-to-handle balance engineered to reduce fatigue during extended prep sessions. Ideal for peaches, berries, citrus, kiwi, and stone fruits. Hand wash recommended; dry promptly after use. Model: KC072 Blade Steel: AUS-6 Stainless Steel Hardness: 56-58 HRC Blade Length: 4.33" (110mm) Handle: Black Wood Knife Type: Fixed Blade Origin: Made in Seki, Japan

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Compact, carry-ready, and incredibly precise—the KC-071 ST-600 Fruits Knife is engineered for flawless fruit prep wherever your day takes you. With a slender 103mm blade, this knife delivers clean, fine cuts from citrus segments to delicate fruit garnishes, all while staying safely portable thanks to its protective wooden sheath. Made in SEKI, Japan, it fuses traditional blade craft with modern performance for everyday fruit prep. 103mm slender AUS-6 stainless steel blade provides reliable edge retention, corrosion resistance, and ease of sharpening, enabling you to maintain a razor-like cut with minimal effort. Narrow blade geometry enhances maneuverability for delicate fruit work, reducing bruising and helping you achieve uniform, restaurant-quality slices. Black plywood handle offers a comfortable, balanced grip that performs consistently in wet or dry conditions, making long prep sessions feel effortless. Protective wooden sheath guards the edge and ensures safe transport in a kitchen drawer, tool roll, or travel kit—ideal for picnics, camping, or professional use. Made in SEKI, Japan—a region renowned for blade craftsmanship—combining time-honored technique with practical, modern design for everyday fruit prep. Ideal use cases include peeling and segmenting citrus without tearing flesh, coring and slicing small stone fruits like plums or peaches with minimal waste, and creating uniform fruit garnishes for plating in restaurants or at home. Its compact size also makes it a smart travel companion for picnics, lunches, or hotel stays where space is limited. Who it’s for: chefs, caterers, and home cooks who frequently work with fruit; anyone wanting a compact, reliable knife for quick, precise cuts; professionals building a streamlined knife kit or outdoor-ready gear. Care and maintenance: hand wash with mild soap and dry promptly to preserve the wooden handle and sheath. Keep the blade dry to maintain the AUS-6 edge and prevent corrosion. Store in the wooden sheath when not in use to protect the blade and extend its life. Choose the KC-071 ST-600 Fruits Knife for precise, confident fruit prep with a travel-friendly design that honors traditional Japanese blade craft. Experience the balance of a slender 103mm AUS-6 blade, a comfortable black plywood handle, and a protective wooden sheath—crafted to make fruit preparation faster, cleaner, and more enjoyable.

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Pure Tsubaki Oil — Knife Oil is the precise care solution every knife owner with a Kanetsune collection needs. This dedicated rust preventative protects both high-carbon steel and stainless steel blades, helping you keep your precious blades pristine and ready for the next cut. Crafted in Seki, Japan—the home of renowned blade craftsmanship—this 100 ml bottle aligns with the Kanetsune KB-401 model, delivering care that matches the quality you expect from premium Japanese cutlery. Known as Japanese camellia oil, Tsubaki oil is a lightweight, fast-absorbing formula derived from Camellia japonica flowers. It forms a thin, protective film that helps shield blades from moisture and oxidation without creating a heavy or sticky residue. What makes Pure Tsubaki Oil a standout choice for knife maintenance? Targeted rust protection for both high-carbon and stainless steel blades, so you can store and use your blades with confidence. Lightweight, fast-absorbing coating that dries quickly and won’t interfere with quick sharpening or routine use. Low-residue, easy-to-wipe finish keeps blades clean and ready for action without a greasy feel. Authentic Japanese blade care heritage from Seki, designed to complement Kanetsune knives and other premium steel tools. Ideal for Kanetsune knife collectors looking to preserve a high-value collection Home cooks and professional chefs who rely on both high-carbon and stainless blades Knives stored in humid environments or seasonal climates where rust risk is higher Any blade enthusiast who wants a simple, reliable maintenance routine How to use Wash and thoroughly dry the blade before application. Apply a very light coat of Pure Tsubaki Oil along the blade surface with a clean cloth or directly onto a microfiber pad. Wipe away any excess to leave a thin, even film. Store in a dry place to maximize protection. In short, Pure Tsubaki Oil is more than a polish — it’s practical blade protection designed for serious knife care. If you value longevity, ease of use, and authentic Japanese craftsmanship for your Kanetsune collection, this oil is a thoughtful companion for everyday maintenance and responsible long-term storage. Model Kanetsune KB-401 Made in Seki, Japan

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Meet the KC-082 Pairing Knife with Rosewood Sheath—the compact precision tool built for fruit lovers who demand exacting control without sacrificing elegance. Its razor-thin tip enables delicate peeling, trimming, and garnish-ready slices with effortless finesse, so you can elevate even the simplest citrus zest and berry trims into beautiful, restaurant‑quality presentations. What makes the KC-082 exceptional Natural rosewood handle and sheath: a cohesive, warm aesthetic that feels as good in the hand as it looks on the board. The matching sheath protects the blade between tasks and makes transport safe and simple. Precise razor‑sharp point: designed for pinpoint control, allowing precise peeling, trimming, and delicate decor work that’s hard to achieve with bulkier fruit knives. Ergonomic, comfortable grip: curved for balance and reduced hand fatigue during extended prep sessions, so you can stay accurate from start to finish. Portable by design: lightweight and carriable, perfect for on‑the‑go cooks, picnics, and kitchen setups where space and safety matter. Crafted in SEKI, Japan by Kanetsune Seki, blending centuries of traditional knife‑making with modern practicality for reliable performance. From zesty citrus peels to delicate berry trims and elegant garnishes, the KC-082 delivers precise cuts with style. The rosewood handle offers a warm, natural grip that feels reassuringly solid, while the sheath ensures safe storage between uses and makes it easy to take your knife on the go. Real‑world use cases Prep scenarios where the KC‑082 shines include: Peeling thin citrus zest for dessert garnishes or cocktails, without removing precious pith. trimming skin and membranes from soft fruits like peaches or kiwis to reveal smooth, presentation-ready surfaces. Creating delicate fruit garnishes and decorative slices that elevate plates, boards, and charcuterie assortments. On‑the‑go meal prep: packing a safe, stylish knife in a backpack or picnic kit for fresh cuts anywhere. Care and maintenance To keep the KC-082 performing at its best, hand wash promptly after use and dry thoroughly. Store in its sheath when not in use to protect the blade and preserve the rosewood handle. Occasional conditioning of the rosewood with a food-safe oil helps maintain its luster and grip over time. Who benefits most Ideal for home cooks who value precise fruit prep, professional chefs seeking a dedicated fruit knife, and anyone who regularly entertains with visually stunning, garnish-ready slices. If you appreciate Japanese craftsmanship, a thoughtful blend of beauty and practicality, and a tool that makes intricate fruit work feel effortless, the KC‑082 Pairing Knife is designed for you. Upgrade your fruit prep with a knife that fuses artistry, reliability, and true functional finesse. The KC-082 Pairing Knife with Rosewood Sheath isn’t just a tool—it’s a trusted partner for everyday precision and elevated presentation.

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The Kanetsune KIRIDASHI KB-611 is a compact, precision-focused kiridashi knife that fuses traditional Japanese craftsmanship with modern stainless steel technology. Designed for carving, shaving, and shaping wood and bamboo, this single-edged blade delivers razor-clean lines and unmatched control in a remarkably slim profile. Premium materials, proven reliability: A SK-5 steel blade with a 2-layer “TSUKE-HAGANE” stainless construction combines edge retention with corrosion resistance, so your cuts stay precise session after session. Tradition meets modern build: Crafted in Seki, Japan, the KB-611 embodies centuries of blade-smithing know-how, now paired with contemporary stainless steel for everyday durability. Ergonomic, pocket-ready design: Weighing in light and balanced, the 188 mm (7.40 in) overall length and a 50 mm (1.97 in) blade keep it agile at the bench and easy to carry for quick detail work. Wild cherry handle for comfort and grip: The natural wood handle provides a warm, secure hold that reduces hand fatigue during long sessions of subtle paring and shaping. Focused blade geometry: The single-edged Kiridashi design excels at delicate curves, fine lines, scribing, and precise material removal—ideal for small-scale projects and detail carving. Who should consider the Kanetsune KB-611? woodworkers, model makers, and craft enthusiasts who demand meticulous control over every cut. If you routinely trim tiny facets, define clean grain patterns, or scribe precise markings, this kiridashi delivers consistently sharp performance with a comfortable feel that supports extended use. Why this Kiridashi stands out: while many compact tools offer broad versatility, the KB-611 is purpose-built for precision. The combination of SK-5 with TSUKE-HAGANE steel ensures a long-lasting, corrosion-resistant edge, while the 7.4-inch form factor makes it easy to carry for on-the-go adjustments or at-your-desk detail work. The wild cherry handle not only looks and feels premium but also provides reliable grip as you establish fine, controlled lines on natural materials like wood and bamboo. Practical tips for getting the best results: Maintain a razor-thin edge with regular stropping to preserve precision in fine cuts and scribing tasks. Use light, steady passes to carve delicate curves; let the blade do the work rather than forcing it through material. Keep the blade dry after use and store in a dry environment to maximize the stainless steel’s longevity. Pair with a sharpening stone or fine ceramic rod suitable for SK-5 steel to refresh the edge without removing excess material. Add the Kanetsune KIRIDASHI KB-611 to your toolkit and experience the fusion of time-honored Japanese technique with modern steel engineering. For those who value precision, reliability, and a tool that stays sharp through detailed work, this kiridashi is ready to elevate your craft—part of a lineage that continues to thrive in Seki and beyond. Model Kanetsune KB-611 Made in Seki, Japan Overall Length (188mm) 7.40" long Blade Material SK-5 Blade Length (50mm) 1.97" long Handle Wild Cherry Wood

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The KC-956 KO-DEBA 105mm from the KC-950 series embodies Kanetsune Seki’s time-honored craft in a compact, precision-focused knife. Forged from DSR-1K6 high carbon stainless steel by DAIDO Steel Co., Ltd., this blade pairs a strong, sharp edge with practical resilience for daily use in serious home kitchens and professional setups. Finished with a glittering TSUCHIME texture, it helps food release cleanly from the blade, reducing drag and sticking during delicate prep. Key features that set the KC-956 apart - Advanced steel chemistry: 0.6% carbon combined with deliberate molybdenum additions deliver a fine balance of edge retention and toughness, while maintaining corrosion resistance for routine kitchen use. - TSUCHIME finish: the hammered pattern not only catches the light with a premium look, but also creates micro-lubrication that lets fish and other foods release smoothly from the edge. - Thoughtful balance and feel: a well-balanced composition gives you precise control for precise cuts, trimming, and light deboning tasks without fatigue. - TraditionalJapanese aesthetics and grip: the knife features a classic Japanese handle shape that looks elegant and sits comfortably in the hand for extended prep sessions. - Proud Japanese craftsmanship: proudly made in SEKI city, Japan, with Kanetsune Seki (Kitasho Co., Ltd.) rooted there since 1964. Who this knife is for - Professional fishmongers, sushi chefs, and serious home cooks who routinely prep fish and seafood and want a knife that handles fine detail work with confidence. - Cooks who value a compact, maneuverable Deba-style blade for small fish, shellfish trimming, and precise cutting in tight spaces. Use cases and practical tips - Small fish prep: use the 105mm KO-DEBA for filleting, trimming fins, and removing bones from modest portions where a longer blade is unwieldy. - Delicate chopping: the blade’s balance and edge control shine on tasks requiring accuracy over raw force. - Maintenance best practices: hand wash and dry promptly after use; store in a dry environment. For edge upkeep, hone with a water stone and avoid harsh dishwasher cycles to preserve the TSUCHIME finish and steel integrity. Why this knife matters in the kitchen - It combines a traditional Japanese design with modern steel technology to deliver a razor-sharp edge that stays sharp longer, while the TSUCHIME surface minimizes sticking—helping you work faster and cleaner. - The KC-956 is more than a tool; it’s a dedicated fish-prep partner that maintains its performance under frequent use, backed by a lineage of SEKI craftsmanship and a reputation for meticulous, high-minded knife making. With the KC-956 KO-DEBA 105mm in your lineup, you get a purpose-built, aesthetically refined knife that excels at precise, controlled work on fish and small seafood portions—delivering consistent results that lift your everyday cooking and professional prep.

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The Kanetsune KC075 is a compact fixed-blade fruit knife designed for precise paring, peeling, and coring tasks. The 3.66" pointed-tip blade is crafted from 420J2 stainless steel for reliable corrosion resistance and edge retention, with a blade geometry optimized for clean, delicate cuts around fruit contours. Made in Seki, Japan.The wild cherry wood handle with black plastic bolster provides a comfortable, balanced grip. A wooden sheath is included for safe storage and transport. Hand wash recommended; dry thoroughly after use. Model: KC075 (ST-100) Blade Steel: 420J2 Stainless Steel Blade Style: Pointed Tip Blade Length: 3.66" (93mm) Overall Length: 7" Handle: Wild Cherry Wood with Black Plastic Bolster Sheath: Wooden sheath included Knife Type: Fixed Blade Origin: Made in Seki, Japan

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The KC-958 Gyutou 240mm is a precision Japanese chef knife designed for serious home cooks and professional kitchens alike. Forged in Seki, Japan, this blade exemplifies Kanetsune’s commitment to timeless craftsmanship and cutting performance, now available through Kanetsune USA (Rubicon Distributing, LLC). DSR-1K6 steel — A high carbon stainless steel blend from Daido Steel, offering the ideal balance of edge retention and durability. The blade’s carbon content (about 0.6%) with molybdenum enhances hardness and wear resistance for lasting sharpness. HRC 58 — A robust rockwell rating that supports steady, precise slicing while resisting deformation during heavy chopping tasks. 9.4" (240 mm) blade — A versatile length that handles vegetables, fruit, herbs, and meats with confident, uniform cuts, from delicate julienne to firm roasts. Tsuchime finish — A traditional Japanese hammer texture that helps foods release quickly from the blade, reducing sticking and speeding meal prep. Wood handle — A comfortable, natural feel that provides a balanced, controlled grip for extended prep sessions. Made in Seki, Japan — A product of Seki’s renowned cutlery heritage, backed by Kanetsune’s decades of knife-making expertise. Use cases that showcase the KC-958’s strengths include: Precision vegetable prep: even slices of peppers, cucumbers, carrots, and onions with minimal effort. Herb and fruit work: thinly sliced citrus segments, basil ribbons, and delicate herbs without tearing. Meat and fish tasks: cleanly trim, portion, and mince with consistent thickness for reliable cooking results. General kitchen versatility: from rock-solid chopping for stock vegetables to fine mincing for sauces and garnishes. Who should consider the KC-958 Gyutou? discerning home cooks who want chef-grade performance, culinary students refining knife control, and professional kitchens seeking a reliable, Japanese-made blade that stays sharp through daily use. Its combination of high-performance steel, a lightweight balance, and a traditional wood handle makes it a standout choice for anyone serious about precision cutting. Why this knife stands out in its category Specialized blade chemistry with DSR-1K6 steel delivers a sharp edge that holds up to regular use while remaining easy to re-sharpen. The Tsuchime finish not only adds character but actively reduces food cling, making prep faster and cleaner. Crafted in Seki, Japan, the heartland of Japanese knife-making, offering authenticity and consistent quality across batches. A wood-handled design that balances traditional aesthetics with practical ergonomics for precise control during long prep sessions. Care and maintenance tips to extend the life of your KC-958 Gyutou: hand wash and dry promptly, keep the blade dry to prevent corrosion, regularly hone with a steel to maintain the edge, and store in a protective sheath or knife block to protect the edge and your hands. Ideal for anyone seeking a dependable, high-performance Japanese chef knife that respects both tradition and daily cooking demands. Model Kanetsune KC-958 Gyutou Made in Seki, Japan Overall Length " long Blade Material DSR-1K6 Rockwell Hardness (HRC) 58 Blade Length 240 mm (9.4") long Handle Wood

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Meet the Kanetsune KC-343 Kebony Maple Kitchen Spread Fixed Blade Knife — a purpose-built tool designed for effortless spreading, precise bread work, and everyday kitchen tasks. With a total length of 8.9 inches (22.5 cm), a rugged stainless steel blade, and a Kebony maple handle, this knife blends Japanese craftsmanship with practical versatility for both home cooks and serious kitchen enthusiasts. Why this knife stands out Kebony Maple handle: A warm, natural grip married to enhanced durability and moisture resistance. The Kebony-treated maple offers a comfortable feel in hand and dependable performance through daily use. Stainless steel blade: Corrosion-resistant and easy to maintain, so you can rely on this knife for bread, spreads, and light slicing without polish or special care. Serrated edge: Engineered to glide through crusty baguettes, bagels, and rustic loaves while preserving the softness of softer fillings like butter, cream cheese, or pâté. Fixed blade design: A straightforward, robust construction that delivers confident control for spreading thick toppings or portioning soft cheeses with minimal effort. Compact yet capable: At 8.9 inches in total length, this knife strikes the right balance between reach and agility for spreading on larger surfaces and handling delicate tasks on smaller boards. Ideal use cases This knife excels as a dedicated bread spreader and all-purpose kitchen companion. Use it to: Spread whipped butter, cream cheese, soft cheeses, jams, and pâté on crusty bread, bagels, or pastries. Slice small sections of baguette or crusty loaves with control, without tearing the crumb. Prep breakfast spreads, charcuterie boards, or casual entertaining setups where a precise, clean spread is essential. Care and maintenance To preserve the Kebony Maple handle’s appearance and the blade’s performance, hand wash with mild soap, rinse, and dry promptly. Avoid lengthy exposure to moisture, and store in a dry place. After use, a light wipe with food-safe oil can help maintain the handle’s luster and grip. Thoughtful design for real cooks Designed with a Japanese perspective on balance and control, the Kanetsune KC-343 brings together a durable stainless steel blade and a warm, ergonomic Kebony Maple handle. It’s a specialized tool that makes spreading feel effortless and bread preparation feel confident, making it a standout addition to any kitchen setup, whether you’re assembling a breakfast spread, building a cheese board, or simply tackling daily kitchen tasks with purpose. Blade Material Stainless Steel Brand 関兼常 Color 木柄 Handle Material Maple Blade Edge Serrated

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Experience precision and elegance in every slice with the KC-044 Kanetsune pizza cutter, a rotating knife crafted for the serious home cook and professional kitchen alike. Made in Seki, Japan, this tool blends traditional Japanese craftsmanship with modern performance to deliver clean, uniform cuts on pizzas, flatbreads, and baking projects. Key features that set KC-044 apart: Razor-sharp 420J2 stainless steel blade for precise, effortless cuts and long-lasting edge retention. 102mm blade length (4.01") designed for controlled, accurate slices without tearing crusts. Ergonomic beech wood handle engineered for comfortable, secure grip and steady guiding power during extended prep. Well-balanced overall length 238mm (9.37") provides optimal leverage and control when maneuvering through crusts and toppings. Rotating knife design that glides smoothly across dough, promoting uniformity from edge to center. Authentic Kanetsune craftsmanship—a heritage tool built to endure the demands of busy kitchens while adding a touch of refined style to your prep station. What you can accomplish with the KC-044: Slice thin, even portions on classic pizzas and NEAPOLITAN-style crusts without dragging or tearing. Section flatbreads, focaccias, and baked goods cleanly for shareable wedges and presentation-ready plates. Section doughy crusts during baking projects to check doneness or separate sections for tasting. Who should consider this knife: Home cooks who value precision and a clean cut every time. Professional kitchens seeking a dependable, aesthetically refined pizza cutter for routine use. Fans of Kanetsune’s Japanese-made kitchen tools who appreciate a balanced, comfortable grip and proven edge performance. Specifications Model: Kanetsune KC-044 Made in: Seki, Japan Overall length: 238 mm (9.37") Blade material: 420J2 stainless steel Blade length: 102 mm (4.01") Handle material: Beech wood Model Kanetsune KC-044 Made in Seki, Japan Overall Length (238mm) 9.37" long Blade Material 420J2 Stainless Steel Blade Length (102mm) 4.01" long Handle Beech Wood

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The Kanetsune 7” (180mm) Gyuto brings authentic Japanese knife craftsmanship to your everyday kitchen, delivering precision, balance, and durability in a knife you can trust from prep to plate. With a 7-inch blade set in a compact 12-inch overall length, this gyuto excels in tight spaces while still offering the versatility you need for a wide range of tasks. Blade: 7" DSR-1K6 HC stainless steel blade with a distinctive hammered finish that helps reduce sticking and drag during slicing and mincing. Edge: Plain (non-serrated) edge for clean, precise cuts and easy sharpening. Handle: Ergonomically shaped wood handle with engineered wood core, paired with a protective plastic guard for safety and durability. Construction: Made in Japan, boxed for gifting or storage, built from high-quality materials designed for performance and longevity. Why the hammered finish and 7” blade matter in real-world use: the hammered surface creates micro-weeper lines that reduce suction when slicing proteins, vegetables, and delicate herbs. This means smoother cuts, less drag, and more control at speed—whether you’re preparing a fine sashimi plate, dicing onions, or mincing garlic. The 7-inch blade is long enough for efficient bulk prep but short enough to maneuver with precision in home kitchens, catering environments, or outdoor cooking setups. Ideal for chefs and serious home cooks who value control and consistency. It’s perfect for tasks like thinly slicing vegetables, trimming and portioning meat, and handling fish with clean, even cuts. The gyuto’s Japanese design emphasizes balance and grace under pressure, giving you a confident, fluid cutting experience that’s harder to achieve with oversized Western blades. How this knife compares to alternatives without naming names: the Kanetsune 7” Gyuto emphasizes a lighter, more responsive feel thanks to its optimized balance and hammer-marked blade. The plain-edge blade keeps maintenance straightforward, while the combination of wood and engineered-material handle delivers a comfortable grip that remains sturdy through long prep sessions. If you’re seeking a knife that blends traditional Japanese blade geometry with practical, everyday performance, this is it. Care and maintenance tips to keep your knife performing at its best: hand wash and dry promptly to protect the blade’s finish; use a proper knife sharpener or stone to maintain the plain edge; store with the guard in place to protect the blade and your hands when not in use. With proper care, this knife will be a reliable workhorse in your kitchen for years to come. Blade Material Plastic Brand 関兼常 Color 赤合板丸柄 Handle Material Engineered Wood, Plastic Blade Edge Plain

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Kanetsune Tomato Knife is a purpose-built tool crafted in Japan to conquer the delicate art of tomato slicing. With an 8" overall length and a 4.13" mirror-finish serrated blade forged from 420J2 stainless steel, this knife pairs precise cutting power with a sleek black resin handle and a full tang for balanced, confident handling. Designed to handle more than just tomatoes, this serrated blade glides through skins and flesh with minimal bruising, making it ideal for heirloom and beefsteak tomatoes, cucumbers, peppers, and other soft produce. The serrations bite through tougher skins without crushing the interior, while the mirror-polished blade helps reduce sticking for cleaner slices and easier cleanup. Blade and edge: 4.13" mirror-finish serrated blade in 420J2 stainless steel for dependable edge retention and easy slicing through tough skins. Construction: full tang for superior balance and control; black resin handle designed for a comfortable grip, even during extended prep sessions. Size and packaging: 8" overall length with hang-pack packaging, making it ready to display in professional kitchens or home setups. Craftsmanship: Made in Japan, reflecting Kanetsune’s commitment to precise workmanship and long-lasting performance. Versatility: While optimized for tomatoes, its serrated edge handles a range of produce and even crusty bread edges when needed. Why this knife matters in your kitchen Imagine slicing ripe tomatoes without the squashed centers or juice every time. The Kanetsune Tomato Knife delivers clean, uniform slices, reducing waste and improving the look of salads, sandwiches, and garnishes. The combination of a mirror-finish blade and a robust full tang translates to a sharper feel in your hand and steadier, more precise cuts—especially valuable when prepping high-quality ingredients for dinner parties or busy weeknights. How to get the best from it Use a light to moderate sawing motion, resting the blade on the tomato skin and letting the serrations do the work. Start near the stem for consistent thickness, then glide through to the tip for perfectly even slices. After use, hand wash with warm, soapy water and dry promptly to maintain the blade’s finish and edge. Ideal for Home cooks who value precision, professional kitchens seeking reliable tomato prep tools, and anyone who appreciates Japanese blade craftsmanship. If you want a dedicated tomato knife that balances comfort, durability, and performance, the Kanetsune Tomato Knife is built to elevate everyday prep into a refined, enjoyable experience. Blade Material Stainless Steel Brand 関兼常 Color Black Handle Material Stainless,Resin Handle Blade Edge Serrated

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Introducing the KC-959 Sujihiki from Kanetsune — a precision slicing knife designed for chefs and home cooks who demand clean, ultra-thin cuts of fish and delicate meats. Made in Seki, Japan with a razor-thin DSR-1K6 blade and a wood handle, it elevates sushi preparation and carving tasks with reliable, professional-grade performance. Blade Material: DSR-1K6 high carbon stainless steel with ~0.6% carbon and added molybdenum for sharpness, edge retention, and durability. Blade Length: 240 mm (9.4") long for extended, single-pass slicing of fish fillets and soft meats. Finish: Tsuchime (hammered) finish to reduce sticking and help foods release cleanly from the blade. Hardness: Rockwell hardness 58 HRC, balancing a keen edge with practical toughness for everyday use. Handle: Wood handle crafted for a comfortable, balanced grip that supports precise control during extended slicing tasks. Origin: Made in Seki, Japan — a region renowned for meticulous cutlery craftsmanship and traditional knife-making. Series: KC-950 series design, optimized for precision slicing and consistent performance in sushi prep and meat carving. Best For: Ideal for sushi cuts, sashimi prep, and carving delicate meats with uniform thickness. The KC-959 delivers measurable benefits in the kitchen. Its long, ultra-thin blade enables exceptionally uniform slices with minimal tearing, ensuring visually appealing portions and better presentation. The Tsuchime finish reduces friction, speeding up prep and making cleanup easier as foods release more readily from the blade. With a robust HRC 58 steel, this knife holds a sharp edge longer while remaining responsive to touch, so you can maintain confidence from first slice to final portion. The wooden handle provides a balanced, comfortable feel for precise control, making it a dependable tool for both sushi professionals and serious home cooks. Model Kanetsune KC-959 Sujihiki Made in Seki, Japan Overall Length " long Blade Material DSR-1K6 Rockwell Hardness (HRC) 58 Blade Length 240mm (9.4") long Handle Wood

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The Kanetsune KC076 Kamagata Paring Knife is a compact fixed-blade kitchen knife designed for small, detailed chopping and prep tasks. The 3.625" sheepsfoot blade is crafted from 420J2 surgical stainless steel, prized for its corrosion resistance and ease of sharpening, with a satin flat grind and plain edge for clean, controlled cuts.The wild cherry wood handle and matching wooden sheath make this knife as attractive as it is functional. Suitable for both right- and left-handed users. Made in Japan. Model: KC076 Blade Steel: 420J2 Stainless Steel Blade Style: Sheepsfoot (Kamagata) Blade Grind: Flat Blade Finish: Satin Edge: Plain Blade Length: 3.625" (92mm) Handle Length: 4.00" Overall Length: 7.625" Weight: 1.20 oz. Handle: Wild Cherry Wood Sheath: Wood (included) Knife Type: Fixed Blade Hand: Right & Left Origin: Made in Japan

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