Carving Knife Rizikan 44mm Kanetsune
Code: KNTN-KB-613Related products
Product detailed description
Kanetsune RIKIZAN KB-613 is a traditional Japanese Kiridashi knife with a single-bevel blade made from SK-4 carbon steel. It is designed for precise carving work, working wood and bamboo, trimming materials and general handicraft use.
The short 42 mm blade allows you to work close to the edge and precisely control every cut. The simple oval handle made from wild cherry wood sits comfortably in the hand and supports natural control of the knife. An elegant wild cherry wooden sheath is included to protect the edge during storage and make the tool safer to carry.
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Kiridashi – a traditional Japanese working knife
Kiridashi is a simple Japanese working knife that has been used for generations when working with wood, bamboo, paper and other materials. Its characteristic feature is a short, rigid, single-bevel blade that enables precise control of the cut.
In Japan, similar knives were used in craft workshops, for making small objects, trimming wood or points, and later also for art and school projects. In practical terms, they partly resemble a carving knife, marking knife and general-purpose working blade.
The model name RIKIZAN is written with the Japanese characters 力山. The knife is made in the traditional knife-making city of Seki, Japan.
SK-4 steel
Carbon tool steel makes it possible to create a very sharp working edge that is easy to restore.
Single-bevel grind
Traditional Kiridashi geometry supports controlled material removal and precise blade guidance.
Wild cherry
The oval natural-wood handle sits comfortably in the hand and allows confident control of the short blade.
Wooden sheath
The cherry-wood sheath protects the edge and increases safety when storing or carrying the knife.
What can the Kiridashi KB-613 be used for?
Wood carving
Fine removal of wood, cleaning up edges, creating details and other precise carving tasks.
Wood and bamboo
Trimming thin wooden parts, bamboo, pegs, skewers and other smaller natural materials.
Handicrafts
Precise cutting of paper, cardboard, leather and similar materials on a suitable work surface.
Marking materials
Creating precise guide lines in wood before sawing, chiselling or other craft work.
Sharpening pencils
The traditional blade shape also allows controlled sharpening of wooden pencils and similar objects.
Small working tasks
A practical blade for precise tasks where a standard utility knife is too large or difficult to control.
Single-bevel blade
The version offered on Dellinger.cz is primarily intended for right-handed use. The single-bevel grind guides the material differently from a conventional double-bevel blade and may require a short period of familiarisation with the cutting technique.
Mono-steel blade made from SK-4
The blade is made from a single piece of Japanese carbon steel SK-4 . It is therefore neither Damascus nor a layered construction. SK-4 belongs to the traditional carbon tool steels suitable for working knives and tools where sharpness and effective edge restoration are important.
SK-4 carbon steel is not stainless. When exposed to moisture, it can change colour, develop a natural patina and, without proper maintenance, corrode. After work, clean the knife, dry it thoroughly and apply a very thin layer of suitable protective oil to the blade before longer-term storage.
Wild cherry handle and sheath
The handle has a simple oval profile that can be gripped firmly and easily rotated according to the direction of the cut. Natural wild cherry wood feels pleasant in the hand and gives each knife a slightly different grain and shade.
A matching sheath made from the same type of wood is included. The sheath protects the sharp blade during transport and reduces the risk of accidental contact with the edge. Always place the knife into it clean and dry.
Verified technical specifications
| Parameter | Value |
|---|---|
| Manufacturer | Kanetsune Seki |
| Model | KB-613 RIKIZAN |
| Knife type | Kiridashi |
| Overall length | 178 mm |
| Blade length | 42 mm |
| Blade thickness | approximately 1.5 mm |
| Blade material | SK-4 carbon steel |
| Blade construction | mono-steel |
| Grind | single bevel |
| Handle material | wild cherry wood |
| Sheath | wild cherry wood |
| Weight | 45 g |
| EAN | 4956856716137 |
| Country of origin | Japan |
Safe use of the Kiridashi knife
- Always secure the material firmly and cut away from your body.
- Never place the hand holding the material in front of the path of the edge.
- Use a suitable work or cutting surface.
- Do not apply excessive force to the blade, and do not twist or pry it during cutting.
- Do not use the knife as a screwdriver, chisel, pry bar or cleaver.
- Wear safety glasses when working with hard materials.
- Fit the wooden sheath after finishing work.
- Store the knife out of reach of children and untrained persons.
Beware of lateral stress
The short Kiridashi blade is designed for cutting and controlled removal of material. Prying, twisting or strong lateral pressure may damage the tip or edge.
Sharpening the single-bevel edge
When sharpening, it is important to preserve the original single-bevel geometry. Place the bevelled side flat against the sharpening stone across the full bevel surface and only lightly deburr the other, flat side. Do not create a pronounced second bevel on the flat side, as this would change how the knife tracks during use.
If you have no experience sharpening single-bevel blades, we recommend having the maintenance carried out by a professional sharpener. An incorrect angle or coarse abrasive can quickly deform the small blade.
Cleaning and storage
- After work, wipe dust, resin and material residue from the blade.
- Do not soak the knife or wash it in a dishwasher.
- Dry the carbon-steel blade thoroughly immediately after cleaning.
- For longer-term storage, use a very thin layer of protective oil.
- Do not expose the wooden handle and sheath to water or high temperatures for extended periods.
- Only place a clean and dry knife into the sheath.
Marek's tip
The greatest advantage of a Kiridashi is the ability to hold the knife close to the short edge and precisely control material removal. Start with light cuts without unnecessary pressure and let the sharpness of the blade do the work. After use, remember to clean and dry the SK-4 immediately.
Precise Japanese tool for carving and handicrafts
Kanetsune RIKIZAN KB-613 combines a sharp SK-4 blade, traditional single-bevel grind and natural cherry wood.
View Kanetsune RIKIZAN KB-613Need advice?
Contact us by phone at +420 702 049 048, Monday to Friday between 7:30 and 16:00, or by email at info@dellinger.cz.
Frequently asked questions about Kanetsune RIKIZAN KB-613
What is a Kiridashi knife?
Kiridashi is a traditional Japanese working knife with a short single-bevel blade, used for working wood, bamboo and other materials.
How long is the KB-613 blade?
According to the manufacturer's official specifications, the blade measures 42 mm and the overall knife length is 178 mm.
What steel is the knife made from?
The blade is made from mono-steel Japanese SK-4 carbon steel.
Is SK-4 steel stainless?
No. SK-4 is carbon steel that must be cleaned and thoroughly dried after use and lightly oiled for longer-term storage.
Is the KB-613 intended for right-handed users?
Because of the orientation of the single-bevel grind, the version offered on Dellinger.cz is primarily intended for right-handed use.
What can the knife be used for?
It is suitable for fine carving, working wood and bamboo, marking, trimming and handicrafts.
Is a sheath included?
Yes. A wooden sheath made from wild cherry is included to protect the edge during storage and transport.
How is a single-bevel edge sharpened?
The bevelled side is sharpened primarily across the full bevel surface. The flat side is only lightly deburred so that a pronounced second bevel does not form.
Where is the knife made?
Kanetsune KB-613 is made in the city of Seki, Japan.
Additional parameters
| Category: | Knives from Kanetsune Seki (JAPAN) |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.04 kg |
| EAN: | 4956856716137 |
| čepel: | monokompozitní |
| ? délka ostří: | 0-100 mm |
| production: | Japan |
Kanetsune Seki – Kitasho Co., Ltd.
Traditional Japanese knives and cutting tools from Seki in Gifu Prefecture. Kanetsune Seki combines the history of Japanese blades, quality steels, precise sharpening and practical design for cooks, collectors and outdoor use.
Kanetsune Seki Japanese knives from the city of blades
Kanetsune Seki is a Japanese brand of knives and cutting tools by Kitasho Co., Ltd., based in Seki, Gifu Prefecture. Seki is one of Japan’s best-known blade-making centres and has been associated for centuries with samurai swords, kitchen knives, scissors and other blades.
Kitasho Co., Ltd. was founded in 1964, while the family roots in knife-related production, distribution and trade date, according to the brand, back to 1930. Kanetsune Seki follows both the long tradition of Seki and the experience of Japanese blades as practical working tools.
The Kanetsune range includes kitchen knives, outdoor knives, pocket knives, hunting knives, scissors and other cutting tools. In the kitchen category you will find traditional and universal shapes such as Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised models.
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Seki tradition
Seki is a historic centre of Japanese blade-making, associated with swords, kitchen knives, scissors and many other blades.
Kitasho Co., Ltd.
A Japanese company founded in 1964, with roots in knife goods trading dating back to 1930.
Kitchen knives
Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other shapes for home and more demanding kitchen work.
Wide range
In addition to kitchen knives, the brand also offers outdoor, pocket and hunting knives, scissors and other cutting tools.
Kanetsune Seki brand overview
| Area | Information |
|---|---|
| Brand | Kanetsune Seki |
| Company | Kitasho Co., Ltd. |
| Origin | Seki, Gifu Prefecture, Japan |
| Company founded | 1964 |
| Roots in knife goods trade | since 1930 |
| Focus | Kitchen knives, outdoor knives, pocket knives, hunting knives, scissors and cutting tools |
| Kitchen shapes | Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised models |
| Materials by series | Stainless steels, multi-layer blades, Damascus constructions and traditional carbon steels |
| Selected steels in the range | VG-10, SG2, Aogami, Shirogami and other materials depending on the specific series |
Which Kanetsune Seki knife should you choose?
| Knife type | Suitable use | Who it suits |
|---|---|---|
| Gyuto | Universal chef’s knife for meat, vegetables, fruit, herbs and longer slicing strokes. | For customers who want one main Japanese chef’s knife. |
| Santoku | Versatile cutting of meat, fish, vegetables and fruit in a home kitchen. | For users looking for an easy-to-control all-purpose knife. |
| Nakiri | Precise vegetable, herb and fruit cutting and moving ingredients from the board. | For vegetable lovers and fans of Japanese ingredient preparation. |
| Deba / Ko-Deba | Fish work, cleaning, portioning and specialised kitchen preparation. | For customers who want to work with fish in a more traditional Japanese way. |
| Petty | Small vegetables, fruit, precise cuts, trimming and quick kitchen tasks. | As a practical companion to a Gyuto or Santoku. |
Selection recommendation
If you are choosing your first Kanetsune knife, start with a universal Santoku or Gyuto. If you already have a main chef’s knife, add a Nakiri for vegetables, a Petty for precise cuts or a Deba / Ko-Deba for fish work.
Selected Kanetsune series and products on Dellinger.cz
| Product or series | Code / series | Characteristics | Price from |
|---|---|---|---|
| Japanese Gyuto/Chef knife 210 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-957 | Universal chef’s knife from the KC-950 Tsuchime series with DSR-1K6 steel. | 1 699 Kč |
| Japanese Santoku knife 165 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-952 | Versatile Santoku with Tsuchime surface and Japanese DSR-1K6 stainless steel. | 1 399 Kč |
| Japanese Gyuto knife 210 mm Kanetsune KC-200 Series | KNTN-KC-202 | Gyuto with a VG-10 core placed between 33 layers of Damascus steel. | 3 177 Kč |
| Japanese Santoku knife 165 mm Kanetsune Tsuchime VG-1 Series Mirror Polish | KNTN-KC-943 | Santoku with VG-1 stainless steel core SUS410 cladding and Tsuchime surface. | 2 799 Kč |
Craftsmanship and materials
Kanetsune Seki knives combine modern manufacturing precision with attention to blade geometry, edge grinding, knife balance and comfortable grip. Individual series differ in blade construction, steel type, hardness, edge shape and handle material.
The range includes stainless steels for easier maintenance, multi-layer blades, Damascus constructions and traditional carbon steels. Selected models use materials such as VG-10, SG2, Aogami or Shirogami, valued for sharpness, hardness and the ability to take a very fine edge.
Handles differ by model series. Kanetsune uses both traditional Japanese wooden handles and more modern Western-style constructions. Selected knives feature materials such as magnolia, rosewood, pakka wood or composite materials.
Care for Kanetsune Seki knives
As with most quality Japanese knives, proper maintenance is important. We recommend washing Kanetsune knives by hand, drying them immediately after use and not storing them loose in a drawer without edge protection. Carbon and multi-layer blades should be protected from moisture.
- Hand washing: do not wash the knives in a dishwasher and dry them immediately after use.
- Suitable cutting board: use a wooden or high-quality plastic board, not glass, stone or ceramic.
- No hard ingredients: do not use Japanese kitchen knives on bones, hard or frozen foods unless they are explicitly designed for it.
- Edge protection: use a sheath, saya, magnetic holder, block or edge guard.
- Sharpening: water sharpening stones are ideal for maintaining sharpness.
- Blade oil: for more sensitive blades and longer storage, use a very thin layer of protective oil.
Kitchen knives
Need advice choosing a Kanetsune knife?
We will be happy to help you choose the right shape, steel, sharpening method and accessories for caring for a Japanese knife. Contact us at +420 702 049 048, Mon - Fri, 7:30 - 16:00.
Frequently asked questions about Kanetsune Seki
1. Where does the Kanetsune Seki brand come from?
Kanetsune Seki comes from Seki in Gifu Prefecture, Japan.
2. Who is behind Kanetsune Seki?
The brand is backed by Kitasho Co., Ltd., founded in 1964.
3. Why is Seki important?
Seki is one of Japan’s best-known blade-making centres and has been associated for centuries with swords, kitchen knives, scissors and blades.
4. What types of kitchen knives does Kanetsune offer?
The range includes Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised Japanese shapes.
5. Does Kanetsune offer only kitchen knives?
No. In addition to kitchen knives, it also produces outdoor, pocket and hunting knives, scissors and other cutting tools.
6. What steels appear in Kanetsune knives?
Depending on the series, the range includes stainless steels, multi-layer blades, Damascus constructions and traditional carbon steels. Selected models use VG-10, SG2, Aogami or Shirogami.
7. Are Kanetsune knives dishwasher safe?
No. Quality Japanese knives should be washed by hand, dried immediately and stored with protected edges.
8. How should Kanetsune knives be sharpened?
Water sharpening stones are ideal for maintaining sharpness. Depending on the knife and steel, a suitable ceramic or diamond honing rod can also be used for fine maintenance between sharpenings.
9. Who are Kanetsune knives suitable for?
For home cooks, professionals, lovers of Japanese knives and collectors looking for functional cutting performance, traditional character and a wide choice of models.
10. Which Kanetsune knife should I choose first?
As a first knife, we recommend a universal Santoku or Gyuto. Nakiri is mainly for vegetables, Petty for smaller ingredients and Deba / Ko-Deba for fish work.
| Manufacturing company : | KITASHO CO., LTD. |
|---|---|
| Address : | 5-1-11 Sakae Machi |
| E-mail : | aiba@kt-kitasho.co.jp |
| EU representative of the manufacturer : | Dellinger s.r.o. |
| Address of the EU representative : | Rižská 1580/7, 102 00 Praha |
| Email of the EU representative : | saleseu@dellinger.cz |