Japanese forged Satsuma-Ono Zenko Warikomi axe, white oak, 390 mm
Code: KNTN-010-027Product detailed description
Traditional handmade production in Japan
Japanese Forged Axe Satsuma-Ono Zenko Warikomi
Lightweight and agile carpenter’s axe with a 450 g head, multilayer Warikomi construction and a Japanese white oak handle.
Japanese Satsuma-Ono Zenko Warikomi axe is a lightweight and precisely controllable working tool designed primarily for carpentry and joinery work, woodworking, preparing kindling and splitting smaller pieces of firewood. Thanks to the 450 g head, it is easy to guide and allows good control over individual strikes.
According to the product specification, the head is hand-forged using the traditional Warikomi method. A harder cutting layer of S45C / AISI 1045 carbon steel is forged between softer side layers. The resulting construction combines a functional edge with a more durable head body.
The 360 mm handle is made from Japanese white oak from the northern part of Japan. The wood is finished with clear lacquer, which makes it easier to remove dirt and helps protect the surface.
The axes are handmade by craftsmen of Mizuno Seisakujo in Sanjo, Niigata Prefecture. Sanjo is one of Japan’s important centres of traditional blacksmithing and working-tool production.
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450 g head
The low weight supports precise tool control and more comfortable work.
Warikomi construction
The harder cutting layer is traditionally forge-welded to softer side layers.
Japanese white oak
The strong and flexible wooden handle provides a natural and secure grip.
Made in Sanjo
Traditional Japanese craftsmanship from the Mizuno Seisakujo workshop.
Axe specifications
| Parameter | Value |
|---|---|
| Tool type | Japanese Satsuma-Ono 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 | 395 mm |
| Edge length | 73 mm |
| Head length | 144 mm |
| Handle length | 360 mm |
| Head weight | 450 g |
| Overall weight | 655 g |
| Handle material | Japanese white oak |
| Sheath | Leather |
| Product code | KNTN-010-027 |
| EAN | 8595705404298 |
Note on dimensions
The commercial designation of the model states 390 mm, while the measured overall length listed in the product specifications is approximately 395 mm. With a handmade tool, individual dimensions may vary slightly.
What kind of work is the Satsuma-Ono suitable for?
Precise woodworking
- hewing wooden components,
- working smaller beams,
- carpentry and joinery work,
- controlled material removal.
Outdoor and camping
- preparing kindling,
- splitting smaller pieces of firewood,
- trimming branches and wood,
- general work around the campsite.
Satsuma-Ono is not a heavy splitting axe. Its main advantages are low weight, easy handling and precise strike control. It is not designed for heavy splitting of large knotty logs or work in which the head would be exposed to lateral prying.
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 materials are then joined by forging into a single working unit. The harder layer forms the edge, while the softer side sections help the head cope better with stress.
The cutting section of this model is specified as S45C / AISI 1045 carbon steel. It is a medium-carbon steel with a good balance of toughness, durability and ease of sharpening. However, it is not stainless and requires regular protection from moisture.
Traditional grooves on the head
Traditional grooves are formed on the head – 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.
The head also bears markings associated with the traditional Japanese method of manufacture. Minor irregularities, forging marks or surface differences are not defects but a natural part of a handmade tool.
Japanese white oak handle
White oak is a traditional material for Japanese axe handles. It offers strength, flexibility and a comfortable natural grip. The surface is treated with clear lacquer, which makes cleaning easier and limits the penetration of surface dirt into the wood.
Because wood is a natural material, it can react to changes in temperature and humidity. Before each use, check that the head is firmly seated and that neither the handle nor the securing wedge shows signs of damage or loosening.
Carbon steel requires care
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 moisture can cause corrosion.
Cleaning, storage and sharpening
- After work, remove wood residues, 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 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.
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
Do not use the axe as a hammer, pry bar or wedge. Do not strike stone, metal or other hard objects. Work on a stable surface, use suitable protective equipment and ensure sufficient free space around you.
Marek’s tip
I would recommend the Satsuma-Ono to customers looking for a lightweight and very easy-to-control axe. The 450 g head is ideal for more precise work, preparing kindling and smaller pieces of wood. For large logs and heavy splitting, it is better to choose a more robust model.
Lightweight Japanese axe for precise work
Hand-forged Warikomi head, white oak handle and an overall weight of only 655 g.
View the Satsuma-Ono 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 Satsuma-Ono axe
How much does the Satsuma-Ono axe weigh?
The head weighs approximately 450 g and the overall weight of the axe is approximately 655 g.
What is the overall length of the axe?
The commercial designation states 390 mm, while the measured overall length in the product specifications is approximately 395 mm.
What is the axe designed for?
It is designed for precise carpentry and joinery work, woodworking, preparing kindling and splitting smaller pieces of firewood.
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 construction mean?
It is a traditional construction in which the harder cutting layer is forged between softer side layers of the head.
Is S45C 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 treated with clear lacquer.
Is the axe suitable for large logs?
It is not a heavy splitting axe. It is designed primarily for precise work and processing smaller pieces of wood.
Is a sheath included?
Yes, this model includes a leather sheath that protects the edge.
Additional parameters
| Category: | Home & Garden |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.655 kg |
| EAN: | 8595705404298 |
| production: | Japan |
| celková délka (mm): | 395 mm |
| délka čepele (mm): | 73 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 |