Japanese Ko-Ono Warikomi/Yaki-Magari-e axe, white oak, 360 mm
Code: KNTN-010-144Product detailed description
The traditional Japanese Ko-Ono Warikomi axe is a compact yet powerful working tool designed for splitting smaller logs, preparing kindling and general woodwork around the fireplace, cottage or campfire.
The forged head uses a traditional layered Warikomi construction. The curved handle made from charred and subsequently polished oak fits comfortably in the hand, while the enhanced grain gives each piece an individual appearance. With an overall length of 360 mm and a weight of approximately 880 g, the axe combines good control with sufficient striking energy. A leather edge cover and a traditional Japanese Sanada cord are included.
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Ko-Ono – a small Japanese axe with a powerful strike
The term Ko-Ono means a small or compact axe. Compared with a long splitting axe, it is easier to control in confined spaces and more convenient to carry. The relatively heavy head still provides enough energy for splitting smaller logs.
The model is particularly suitable for preparing firewood for a fireplace, stove or outdoor fire pit. The curved handle helps guide the swing naturally and reduces the feeling that the tool might slip from the hand.
The axe is made by Mizuno Seisakusho in the city of Sanjo in Japan's Niigata Prefecture. Sanjo is one of the traditional centres of forged tool production and has been associated for generations with the manufacture of axes, hoes, knives and other working tools.
Warikomi construction
The harder cutting steel is traditionally forge-welded to the tougher supporting material of the head.
Weight around 880 g
The higher weight helps generate an effective strike when splitting smaller logs and preparing firewood.
Curved handle
The Magari-E shape fits naturally in the hand and supports more secure control of the axe during the swing.
Leather edge cover
The supplied cover protects the edge during storage and reduces the risk of accidental contact with the blade.
What does Warikomi mean?
Warikomi is a traditional layered construction used in Japanese axes and other forged tools. The harder carbon cutting steel forms the edge and is forge-inserted into a softer, tougher head material.
The harder layer allows an effective and easy-to-restore edge to be created, while the surrounding material gives the head the required impact resistance. The joining line between the different materials may be visible on the forged head.
The exact grade of the cutting steel is not specified
The manufacturer confirms a forged Warikomi construction with a carbon-steel cutting material, but does not specify a particular standardised steel grade for model 010-144. It is therefore not correct to identify the cutting core as SK-4, SK-5 or S45C without further confirmation.
Yaki Magari-E – charred curved handle
The term Yaki refers to a charred surface finish, while Magari-E means a curved handle. The wooden handle is first charred on the surface and then polished. This process highlights the natural grain and creates a tactile wood texture.
The curved shape supports a natural grip and helps keep the axe under control during the swing. Each handle is made from natural material and may therefore vary in grain, colour shade and surface texture.
The handle is intentionally not completely straight. Its curvature is not a manufacturing defect, but a functional part of the design known as Magari-E.
What is this axe suitable for?
Splitting smaller logs
Its main use is splitting smaller pieces of firewood into a suitable size for a stove, fireplace or outdoor fire pit.
Preparing kindling
The edge, approximately 72 mm long, allows thinner kindling and smaller pieces of dry wood to be prepared for starting a fire.
Camping and bushcraft
The compact 360 mm length is practical for camping and ordinary woodwork around an established campsite.
Cottage and garden
It is useful for preparing wood, light delimbing and other appropriate jobs around the house, cottage or garden.
Not intended for large logs or felling
The Ko-Ono is a compact axe for smaller firewood and lighter work. For large logs, use a heavy splitting axe or maul; for felling, use a suitable long forestry axe.
Technical specifications
| Parameter | Value |
|---|---|
| Manufacturer | Mizuno Seisakusho |
| Manufacturer model | 010-144 |
| Axe type | Ko-Ono – compact hand axe |
| Head construction | forged Warikomi |
| Edge material | carbon steel, exact grade not specified by the manufacturer |
| Overall length | 360 mm |
| Edge length | approximately 72 mm |
| Head weight designation | 600 g |
| Total weight | approximately 880 g |
| Handle | charred and polished oak wood, curved shape |
| Edge protection | leather cover |
| Accessories | traditional Sanada cord |
| Country of origin | Japan |
Why are two different weights stated?
The 600 g designation in the manufacturer's name refers to the weight class of the axe head. The officially stated total weight of the tool including the handle is approximately 880 g. With a handmade tool and natural wood, a small manufacturing variation may occur.
Safe use
- Before each use, check that the head is securely fitted and inspect the condition of the handle.
- Split wood only on a stable and sufficiently large wooden chopping block.
- Ensure there is clear space around you, free of other people, children and animals.
- Wear sturdy footwear and suitable eye protection when splitting.
- Do not strike the ground, stone, metal, nails or other hard objects.
- If the log is too large or too hard, use a more suitable splitting tool.
- Do not use the axe if the handle is cracked, the head is loose or the edge is significantly damaged.
- After use, fit the leather cover and store the tool out of reach of children.
Maintenance of the forged head
Carbon steel is not stainless. After use, remove wood residue, resin and dirt from the head and dry the entire surface thoroughly. Before longer-term storage, apply a thin layer of protective oil to the metal parts.
A natural dark patina is not in itself a defect, but active orange corrosion should be removed promptly. Do not store the axe in a damp leather cover or in an environment with major changes in humidity.
Care of the wooden handle
- Do not leave the handle in water or a damp environment for extended periods.
- Do not dry it directly on a heater or immediately next to an open flame.
- Do not store the axe for long periods in strong sunlight or in a hot vehicle.
- Regularly check for cracks, looseness of the head and changes around the mounting area.
- Dried-out wood can be lightly treated with a suitable oil for wooden tool handles as needed.
Sharpening the axe
When sharpening, preserve the original convex or bevelled geometry of the edge. The aim is not to create the thin geometry of a kitchen knife, but to restore a working edge capable of withstanding impacts when splitting wood.
A suitable sharpening stone or sharpener intended for axes can be used. Remove material evenly and avoid overheating the edge. If used incorrectly, an electric grinder can affect the heat treatment of the cutting layer.
Marek's tip
At around 880 grams, this Ko-Ono is more robust than its 360 mm length might suggest. It works best on a stable chopping block when preparing smaller logs and kindling. Do not try to use it as a substitute for a splitting maul – its main advantage is the combination of an effective strike with good control.
Traditional Japanese axe for preparing firewood
Forged Warikomi construction, a curved charred handle and a practical 360 mm length for work around the fireplace, cottage and campfire.
View Ko-Ono Warikomi 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 Ko-Ono Warikomi axe
What is the Ko-Ono axe designed for?
It is primarily intended for splitting smaller logs, preparing kindling and general work with firewood around a fireplace, stove or campfire.
What does Warikomi construction mean?
Warikomi is a layered construction in which harder carbon cutting steel is forge-welded to the tougher supporting material of the head.
What steel is the cutting core made from?
The manufacturer confirms carbon cutting steel, but does not specify its exact standardised grade for model 010-144.
How much does the axe actually weigh?
The official total weight is approximately 880 grams. The 600 g figure refers to the weight class of the head, not the complete axe with handle.
How long is the edge?
The manufacturer states an edge length of approximately 72 mm and an overall axe length of 360 mm.
Why is the handle curved?
The Magari-E shape supports a natural, secure grip and helps keep the axe under control during the swing.
Is edge protection included?
Yes. A leather edge cover and a traditional Japanese Sanada cord are included.
Is the axe suitable for large logs?
It is not a heavy splitting maul. For large and difficult-to-split logs, a longer and heavier splitting axe is more suitable.
How should the head be protected from corrosion?
After use, clean the head, dry it thoroughly and apply a thin layer of suitable protective oil before longer-term storage.
Where is the axe made?
The axe is made by Mizuno Seisakusho in the city of Sanjo, Niigata Prefecture, Japan.
Additional parameters
| Category: | Home & Garden |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.87 kg |
| EAN: | 8595705404397 |
| production: | Japan |
| celková délka (mm): | 360 mm |
| délka čepele (mm): | 70 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 |