Japanese Carving Knife Rizikan 48 mm Kanetsune
Code: KNTN-KB-612Related products
Product detailed description
Traditional Japanese craft tool
Japanese Kiridashi Carving Knife Kanetsune KB-612
Single-bevel SK-4 carbon steel knife for carving, marking, trimming and precise craft work.
Kanetsune KB-612 is a traditional Japanese Kiridashi carving and utility knife. This simple and practical tool has been used in Japan for generations for working with wood and bamboo, precise marking, trimming and other craft tasks.
The single-bevel blade is made from mono-composite SK-4 carbon steel. The 48 mm cutting edge and approximately 2 mm thick blade allow excellent control over the cutting direction and precise work along a marked line, template or workpiece edge.
The natural oval handle made from Japanese wild cherry wood provides a comfortable and secure grip. The elegant wooden sheath is made from the same material and protects the edge during transport and storage.
The knife is made in Seki, Japan, one of the world's best-known centres for knife and cutting-tool production. Weighing only 60 g, the Kiridashi is lightweight, agile and easy to carry.
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SK-4 carbon steel
Mono-composite blade capable of forming a very sharp edge that can be restored effectively.
Single bevel
Geometry designed for controlled blade guidance during carving and marking.
Wild cherry wood
Natural wooden handle and matching sheath with a traditional Japanese appearance.
Made in Seki
Original Kanetsune product from Japan's renowned city of cutting tools.
Kanetsune KB-612 knife specifications
| Parameter | Value |
|---|---|
| Tool type | Japanese Kiridashi carving and utility knife |
| Manufacturer | Kanetsune Seki – Kitasho Co., Ltd. |
| Model | KB-612 |
| Blade type | Kiridashi |
| Blade material | SK-4 carbon steel |
| Blade construction | Mono-composite steel |
| Grind | Single bevel |
| Overall length | 183 mm |
| Blade length | 48 mm |
| Blade thickness | Approximately 2 mm |
| Handle material | Japanese wild cherry wood |
| Sheath material | Japanese wild cherry wood |
| Weight | 60 g |
| Country of manufacture | Japan |
| JAN/EAN | 4956856716120 |
What is a Kiridashi knife used for?
Kiridashi is a versatile craft tool that, when used correctly, can serve as a marking knife, carving knife and precision utility knife. The hardness, thickness and properties of the material being worked must always be taken into account.
Wood and bamboo
- fine carving and trimming,
- marking wood before machining,
- cleaning up edges and small joints,
- trimming wooden pegs,
- sharpening wooden and bamboo parts.
Artistic and practical use
- precise cutting of paper and cardboard,
- working with leather and softer materials,
- model-making and artistic work,
- opening packaging,
- small workshop tasks.
Kiridashi is not a snap-off utility knife
Although it can handle many similar tasks, its carbon steel blade is not designed for prying, screwdriving or chopping. Side loading or severe bending can damage the cutting edge or the entire blade.
How does a single bevel work?
A single-bevel blade behaves differently in the material from a conventional double-bevel knife. The flat side can be guided along a marked line, template or work surface, while the bevelled side gradually separates the material.
This geometry supports precision and cutting control, but requires correct technique. The direction of the bevel can affect whether the knife is suitable for right- or left-handed use. Before use, we therefore recommend checking whether the orientation of the edge matches your preferred working hand.
SK-4 carbon steel
SK-4 is a Japanese carbon tool steel suitable for precision cutting tools. It allows a sharp edge to be formed and can be restored effectively when sharpened correctly. Mono-composite construction means the blade does not have Damascus or stainless outer layers.
SK-4 steel is not stainless
When exposed to moisture, the blade may develop a patina and can also corrode without proper care. After use, clean it, dry it thoroughly and, for longer storage, apply a very thin layer of suitable protective oil.
Wild cherry wood handle and sheath
The simply shaped oval handle made from natural Japanese wild cherry wood provides a secure and sensitive grip. The same material is also used for the protective sheath, allowing safer storage and transport of the knife.
Wood is a natural material, so individual pieces may differ in grain, shade and small surface details. Do not leave the knife or sheath wet for extended periods and do not expose them to a dishwasher, excessive heat or sudden changes in humidity.
Care and sharpening
- Clean the blade by hand after use and dry it thoroughly immediately.
- Never put the knife in a dishwasher.
- For longer storage, protect the blade with a very thin layer of oil.
- Place only a clean and dry knife into the wooden sheath.
- Do not use the blade as a pry bar, screwdriver or chisel.
- Store the knife safely and out of reach of children.
To restore the edge, use suitable diamond or water sharpening stones. Sharpen the bevelled side while maintaining the original angle. Then gently remove the resulting burr from the flat side.
Safe use
Always guide the cutting edge away from your body and free hand. Secure the material firmly and use a stable work surface. Always fit the wooden sheath during transport or storage.
Marek's tip
Kiridashi is one of those simple tools for which you quickly find dozens of uses in the workshop. Its greatest advantage is the precise guidance of the single-bevel edge. Before purchasing, I would therefore always check whether its orientation matches the hand you use when working.
Precise Japanese knife for crafts and creative work
SK-4 carbon steel, single bevel and a natural wild cherry wood handle with matching sheath.
View the Kanetsune KB-612 knifeNeed 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 Kanetsune KB-612 knife
What is a Kiridashi knife?
Kiridashi is a traditional Japanese craft knife used for carving, marking, trimming and precise working cuts.
What steel is the blade made from?
The blade is made from mono-composite SK-4 carbon steel.
Is SK-4 steel stainless?
No. After use, the blade must be cleaned, dried thoroughly and protected with suitable oil during longer storage.
How long and thick is the blade?
The blade is 48 mm long and approximately 2 mm thick.
How much does the knife weigh?
The manufacturer states a weight of approximately 60 g.
What are the handle and sheath made from?
Both the handle and protective sheath are made from Japanese wild cherry wood.
Can Kiridashi be used instead of a snap-off knife?
It can perform many similar precision cuts, but it must not be used for prying, bending or tasks unsuitable for a rigid carbon steel blade.
How do you sharpen a single-bevel edge?
Primarily sharpen the bevelled side while maintaining the original angle. Then gently remove the resulting burr from the flat side.
Additional parameters
| Category: | Knives from Kanetsune Seki (JAPAN) |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.056 kg |
| EAN: | 4956856716120 |
| 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 |