Japanese Bakin/Zenko axe, white oak (BOTAN), 360 mm
Code: KNTN-010-017Product detailed description
Hand-forged in Sanjo, Japan
Japanese Bakin/Zenko BOTAN Carpenter’s Axe 360 mm
Compact working axe from the Mizuno Seisakujo workshop with a carbon steel head, Japanese white oak handle and leather sheath.
Japanese Bakin/Zenko BOTAN axe is a traditional hand-forged tool designed primarily for precise carpentry work, woodworking, preparing smaller pieces of firewood and use while camping. The compact handle provides good control over the strike and easy handling both at the workplace and outdoors.
According to the specification of this model, the head is made using a multilayer Warikomi method. A harder cutting layer of S45C / AISI 1045 carbon steel is forge-welded between softer side layers. This construction combines cutting performance and easy edge restoration with the durability required from a working tool.
A characteristic detail of the head is its traditional grooves. There are three on one side and four on the other – the seven marked lines symbolically refer to eight mountains, with the eighth traditionally not depicted. The BOTAN version emphasises the traditional Japanese character of the axe.
The handle is made from strong Japanese white oak and finished with clear lacquer, which makes it easier to remove surface dirt. The product includes a leather sheath that protects the edge during transport and storage.
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Handmade
Traditional forging craftsmanship in the Mizuno Seisakujo workshop in Sanjo, Japan.
Warikomi construction
The harder cutting layer is joined to the softer side layers of the head during forging.
White oak
The strong wooden handle offers a natural grip and the traditional appearance of a Japanese tool.
Practical format
The 680 g head and compact handle allow precise and well-controlled work.
Axe specifications
| Parameter | Value |
|---|---|
| Type | Japanese Bakin/Zenko carpenter’s axe |
| Manufacturer | Mizuno Seisakujo |
| Country of manufacture | Japan |
| Head construction | Forged multilayer Warikomi construction |
| Cutting layer material | S45C / AISI 1045 carbon steel |
| Overall length | 370 mm |
| Edge length | 110 mm |
| Head length | 140 mm |
| Handle length | 330 mm |
| Head weight | 680 g |
| Overall weight | 934 g |
| Handle material | Japanese white oak |
| Sheath | Leather |
| Product code | KNTN-010-017 |
Carbon steel requires regular care
S45C / AISI 1045 steel is not stainless. When exposed to moisture, it can naturally develop a patina and may also corrode without proper maintenance. After use, therefore, clean the head, dry it thoroughly and apply a very thin layer of protective or camellia oil.
What kind of work is the axe designed for?
- precise carpentry and joinery work,
- woodworking and hewing,
- preparing smaller pieces of firewood and kindling,
- work around the campsite and camping,
- general lighter garden work,
- users who appreciate traditional Japanese tools.
The axe is not designed for careless blows into large logs, heavy splitting of knotty wood or use as a hammer, pry bar or striking tool. For a long service life, always choose work appropriate to its size and geometry.
Warikomi: traditional multilayer 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 parts are then joined by forging into a single working unit. The result is a tool in which the harder material forms the edge and the softer side layers help absorb stress.
The designation Zenko can also generally be used for Japanese tools to mean a solid-steel construction. For this specific model, however, the product specification states a Warikomi construction with a cutting layer of 1045 carbon steel; when describing the construction, we therefore follow the information given for the product.
Japanese white oak handle
White oak is a traditional material used for Japanese axe handles. It offers strength, flexibility and a comfortable natural grip. The surface of this model is treated with clear lacquer, which limits dirt adhesion and makes routine cleaning easier.
Wood remains a natural material that reacts to changes in temperature and humidity. Before each use, therefore, check that the head is firmly seated and inspect the condition of the handle and securing wedge.
Care and sharpening
- After work, remove wood residues, resin and dirt from the axe.
- Immediately dry the head thoroughly.
- Apply a thin layer of suitable protective oil to the metal surface.
- Before storage, check the edge, handle and head fastening.
- Fit the leather sheath only onto a clean and dry axe.
- Do not store the tool for long periods in a damp environment.
To restore the edge, use suitable diamond or water sharpening stones. Preserve the original edge geometry and do not remove an unnecessarily large amount of material. If you are unsure of the correct procedure, we recommend professional sharpening.
Marek’s tip
Bakin is an interesting choice for anyone who needs a compact axe with more precise control of the strike. Do not try to use it as a replacement for a large splitting axe – it shows its qualities best during controlled carpentry work and when preparing smaller pieces of wood.
Other Japanese axes
Masakari Warikomi Jigata 360 mm
Another compact Japanese axe with traditional multilayer construction and a white oak handle.
View the Jigata axeMasakari Warikomi Kariwaku 460 mm
A longer working model for users looking for greater reach and impact when working with wood.
View the Kariwaku axeTraditional Japanese tool for precise woodworking
Handmade construction, multilayer forged head, white oak handle and a practical format for carpentry work and outdoor use.
Japanese Bakin/Zenko BOTAN 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 Bakin/Zenko BOTAN axe
What is the Bakin axe designed for?
It is suitable for more precise carpentry work, woodworking, preparing smaller pieces of firewood and lighter work while camping.
What steel is the edge made from?
According to the product specification, the cutting layer is made from S45C / AISI 1045 carbon steel.
What does Warikomi construction mean?
Warikomi is a traditional multilayer construction in which the harder cutting layer is forge-welded between the softer side layers of the head.
Is 1045 carbon steel stainless?
No. After use, the head must be cleaned, thoroughly dried and protected with a thin layer of suitable oil.
What is the handle made from?
The handle is made from Japanese white oak and its surface is treated with clear lacquer.
What is the weight of the axe?
The head weighs approximately 680 g and the total weight of the axe is approximately 934 g.
Is the axe suitable for large logs?
It is not designed for heavy splitting of large or heavily knotty logs. Its strength lies in precise and controlled work with smaller pieces of wood.
Can I use the axe as a hammer?
No. Striking with the poll can damage or deform the head and the handle seating unless the manufacturer explicitly permits such use.
How should the axe be sharpened?
The edge can be restored with a suitable diamond or water sharpening stone while preserving the original geometry. If unsure, we recommend professional sharpening.
Is a sheath included with the axe?
Yes, this model includes a leather sheath designed to protect the edge.
Why can individual pieces differ?
The axe is handmade from steel and natural wood. The grain of the handle, its shade and minor traces of handcrafting may therefore vary slightly from piece to piece.
Additional parameters
| Category: | Home & Garden |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.934 kg |
| EAN: | 8595705404274 |
| production: | Japan |
| celková délka (mm): | 370 mm |
| délka čepele (mm): | 110 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 |
