Japanese Bakin/Zenko carpenter’s axe, White Oak BOTAN, 360 mm
Code: KNTN-010-018Product detailed description
Hand-forged in Sanjo, Japan
Japanese Bakin/Zenko BOTAN Carpenter’s Axe 570 g
Lightweight and easy-to-handle carpenter’s axe with a long edge, Japanese white oak handle and a traditionally hand-forged head.
Japanese Bakin/Zenko BOTAN carpenter’s axe is designed primarily for precise woodworking, hewing, carpentry work and preparing smaller pieces of firewood. The 570 g head offers a good balance between striking efficiency and easy handling.
A distinctive feature of this model is its 155 mm long edge. The wide working surface allows smooth material removal and precise control during work. The axe is also suitable for camping, bushcraft and general woodworking around the house or garden.
According to the product specification, the head is made using the traditional Warikomi method. The harder cutting layer of S45C / AISI 1045 carbon steel is joined by forging to softer side layers. The handle is made from strong Japanese white oak and treated with clear lacquer.
The head features traditional Japanese grooves – three on one side and four on the other. The seven marked lines symbolically represent eight mountains, with the eighth traditionally not depicted because it could bring misfortune.
#ShowMore#
570 g head
The lower weight supports precise axe control and reduces fatigue during longer work.
155 mm edge
The wide edge is suitable for hewing and controlled material removal.
Japanese white oak
The traditional wooden handle provides strength, flexibility and a comfortable natural grip.
Handmade
The axe is made in the Mizuno Seisakujo workshop in Sanjo, Japan.
Axe specifications
| Parameter | Value |
|---|---|
| Tool 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 | 155 mm |
| Head length | 135 mm |
| Handle length | 360 mm |
| Head weight | 570 g |
| Overall weight | 843 g |
| Handle material | Japanese white oak |
| Sheath | Leather |
| Product code | KNTN-010-018 |
| EAN | 8595705404267 |
Why choose a lighter carpenter’s axe?
The 570 g head is lighter than on the more robust Bakin variants. The axe is therefore easier to guide, responds more quickly to changes in direction and is easier to control during precise hewing. At the same time, the overall weight of 843 g provides enough impact for general woodworking and splitting smaller pieces of wood.
The wide 155 mm edge distributes the cut over a larger area and makes it easier to create flatter surfaces. The model is therefore particularly suitable for carpenters, joiners, woodcarvers and users who want more precise control than with a heavy splitting tool.
Suitable uses
- precise carpentry and joinery work,
- hewing beams and other wooden components,
- controlled material removal,
- preparing smaller pieces of firewood and kindling,
- camping, bushcraft and work around the campsite.
Warikomi construction
In traditional Warikomi manufacture, the body of the head is opened and a harder cutting layer is inserted into it. The individual parts are then forge-welded into a single unit. The harder material forms the edge, while the softer side layers contribute to the durability of the head.
For this model, the cutting layer material is specified as S45C / AISI 1045 carbon steel. It is a medium-carbon steel that offers a good balance of toughness, durability and ease of sharpening.
Carbon steel is not stainless
During use, the surface may naturally develop a patina. After every use, clean the head, dry it thoroughly and apply a very thin layer of protective or camellia oil. Do not store the axe wet or for long periods enclosed in a damp sheath.
Japanese white oak handle
Japanese white oak is a traditional material for making axe handles and handles for working tools. It provides the necessary strength, flexibility and a naturally comfortable grip. The surface of the handle is finished with clear lacquer, which makes dirt easier to remove.
Wood reacts to changes in temperature and humidity. Before each use, therefore, check that the head is firmly seated and that neither the handle nor the securing wedge shows signs of damage or loosening.
Care and sharpening
- After work, remove wood residues, resin and dirt from the axe.
- Dry the head immediately with a soft cloth.
- Protect the metal surface with a very thin layer of suitable oil.
- Regularly check the edge, handle and head fastening.
- Fit the leather sheath only onto a clean and dry edge.
- Store the axe away from damp environments.
Diamond or water sharpening stones can be used to restore the edge. Preserve the original edge geometry during sharpening. If you do not have experience sharpening axes, we recommend professional service.
Safe use
The axe is not intended for heavy splitting of large knotty logs or as a substitute for a hammer, pry bar or wedge. Work only on a stable surface, use suitable protective equipment and ensure sufficient free space around you.
Marek’s tip
I would choose this version primarily for more precise carpentry work. The 570 g head is more manoeuvrable than the heavier version, and the long 155 mm edge makes it easier to control wood removal. For large logs, however, use a conventional splitting axe.
Lightweight Japanese axe for precise work
Hand-forged head, wide edge, white oak handle and an overall weight of only 843 g.
View the 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 570 g axe
How much does the axe weigh?
The head weighs 570 g and the total weight of the axe is approximately 843 g.
How long is the edge?
The edge is 155 mm long, making it suitable for hewing and smooth material removal.
What is the axe designed for?
It is suitable for carpentry work, woodworking, preparing smaller pieces of firewood, camping and bushcraft.
What steel is the cutting layer made from?
According to the product specification, the cutting layer is made from S45C / AISI 1045 carbon steel.
Is S45C steel stainless?
No. After use, the head should be cleaned, dried and protected with a thin layer of oil.
What is the handle made from?
The handle is made from Japanese white oak and its surface is treated with clear lacquer.
Is the axe suitable for large logs?
It is not a heavy splitting axe. The model is designed primarily for precise work and processing smaller pieces of wood.
Is a sheath included?
Yes, the product includes a leather sheath that protects the edge.
Additional parameters
| Category: | Home & Garden |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.843 kg |
| EAN: | 8595705404267 |
| production: | Japan |
| celková délka (mm): | 370 mm |
| délka čepele (mm): | 155 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.
#ShowMore#
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 |