Craft axe, 420g, white oak, 245 mm
Code: KNTN-010-151Product detailed description
Compact hand-forged axe from Japan
Japanese Craft Axe 420 g
Practical axe with Warikomi construction, an overall length of 245 mm and a handle made from Japanese white oak.
The Japanese Craft Axe is a compact, hand-forged tool designed for precise woodworking, preparing kindling, splitting smaller pieces of wood and lighter tasks while camping. Its short design is easy to control and convenient to carry as part of workshop or outdoor equipment.
The 420 g head provides sufficient power for common smaller tasks without making the axe unnecessarily heavy. The overall length of just 245 mm allows precise control of each stroke and makes it possible to work even in confined spaces.
According to the product specification, the head is made using the traditional Warikomi method. A harder cutting layer of S45C / AISI 1045 carbon steel is forge-welded between softer side layers. This construction combines a functional cutting edge with a tougher body of the axe head.
The handle is made from strong Japanese white oak and finished with a clear lacquer. The axes are handmade by craftsmen at Mizuno Seisakujo in the city of Sanjo, Niigata Prefecture.
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420 g head
Easy-to-control weight for precise woodworking and splitting smaller pieces of wood.
Length 245 mm
Compact dimensions make the axe easy to control, carry and store in your equipment.
Warikomi construction
The harder cutting layer is traditionally forge-welded to softer side layers.
Made in Sanjo
Handcrafted Japanese tool from the Mizuno Seisakujo workshop.
Craft Axe specifications
| Parameter | Value |
|---|---|
| Tool type | Compact Japanese carpenter's axe |
| Manufacturer | Mizuno Seisakujo |
| Country of manufacture | Japan |
| Head construction | Forged multi-layer Warikomi construction |
| Cutting layer material | S45C / AISI 1045 carbon steel |
| Overall length | 245 mm |
| Cutting edge length | 80 mm |
| Head length | 125 mm |
| Handle length | 245 mm |
| Head weight | 420 g |
| Total weight | 723 g |
| Handle material | Japanese white oak |
| Sheath | Leather |
| Product code | KNTN-010-151 |
| EAN | 8595705404311 |
Small axe for precise work
The Craft Axe is best suited to situations where tool control and easy handling are important. The shorter handle allows precise strokes and makes working with smaller pieces of wood easier. Its compact size is also practical for carrying in a vehicle or as part of outdoor equipment.
Craft use
- precise shaping of smaller pieces of wood,
- lighter carpentry and joinery work,
- controlled removal of material,
- preparation of wooden pegs and kindling.
Outdoor use
- preparing kindling for starting a fire,
- splitting smaller pieces of firewood,
- trimming small branches,
- general work around the campsite.
The Craft Axe is not a splitting axe for large logs
This compact model is designed for precise work and processing smaller pieces of wood. Do not use it for heavy splitting of large or knotty logs, or as a hammer, pry bar or steel wedge.
Traditional Warikomi construction
In the Warikomi manufacturing method, the prepared body of the head is opened and a harder cutting layer is inserted into it. The individual materials are then forge-welded together into a single functional unit.
The harder section forms the cutting edge, while the softer side layers help the head withstand working loads more effectively. According to the specification, the cutting layer of this model is made from S45C / AISI 1045 carbon steel.
Traditional markings and grooves
The head features traditional grooves – three on one side and four on the other. The seven marked lines symbolically represent eight mountains, with the eighth traditionally left unmarked because, according to the traditional interpretation, displaying it could bring bad luck.
Hand forging leaves subtle irregularities and characteristic working marks on the head. Each piece may therefore differ slightly in surface appearance and fine details.
Japanese white oak handle
White oak is a traditional material used for Japanese axe handles. It provides the necessary strength, flexibility and a natural grip. The surface is finished with a clear lacquer that makes light dirt easier to remove.
Wood reacts to changes in temperature and humidity. Before every use, therefore, check that the head is firmly seated, inspect the wedge and check the entire handle. Do not use an axe with a loose or damaged handle.
Carbon steel is not stainless
After use, clean the head, dry it thoroughly and apply a very thin layer of protective or camellia oil. Natural patina is not a defect, but prolonged exposure to moisture can cause corrosion.
Cleaning, storage and sharpening
- After use, remove wood, resin and other dirt from the head.
- Immediately dry the metal part thoroughly.
- Apply a very thin layer of protective oil to the head.
- Regularly inspect the cutting edge, handle and head attachment.
- Fit the leather sheath only onto a clean and dry cutting edge.
- Store the axe in a dry environment away from direct sources of heat.
To restore the cutting edge, you can use diamond or water sharpening stones. Maintain the original edge geometry when sharpening. If you have no experience sharpening axes, we recommend using a professional sharpening service.
Safe use
Work only on a stable surface and ensure there is sufficient free space around you. Wear sturdy footwear and suitable protective equipment. Do not strike stone, metal or other hard objects with the cutting edge.
Marek's tip
The Craft Axe is particularly interesting because of its compact size. I would recommend it for preparing kindling, processing smaller pieces of wood and more precise craft tasks. If you regularly need to split larger logs, choose a longer and heavier axe.
Compact Japanese axe for the workshop and outdoors
Hand-forged Warikomi head, Japanese white oak and an overall length of just 245 mm.
View the Craft AxeNeed 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 the Craft Axe
How much does the Craft Axe weigh?
The head weighs 420 g and the total weight of the axe is approximately 723 g.
How long is the axe?
The overall length of the axe is approximately 245 mm.
What is the Craft Axe designed for?
It is suitable for precise woodworking, preparing kindling and smaller pieces of firewood, and lighter work while camping.
What steel is the cutting layer made from?
According to the product specification, the cutting layer is made from S45C / AISI 1045 carbon steel.
What does Warikomi mean?
It is a traditional multi-layer construction in which a harder cutting layer is forge-welded into the softer body of the head.
Is carbon steel stainless?
No. After use, the head should be cleaned, dried and protected with a thin layer of suitable oil.
Is the Craft Axe suitable for large logs?
It is not a heavy splitting axe. It is intended primarily for precise work and processing smaller pieces of wood.
Is a sheath included?
Yes, the product includes a leather sheath designed to protect the cutting edge.
Additional parameters
| Category: | Home & Garden |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.723 kg |
| EAN: | 8595705404311 |
| production: | Japan |
| celková délka (mm): | 245 mm |
| délka čepele (mm): | 80 mm |
| materiál rukojeti (střenky): | bílý dub |
| ocel - materiál čepele: | AISI 1045 High carbon steel |
| pouzdro, obal nože: | kožené |
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 |