Japanese Masakari Warikomi-Jigata axe, White Oak, 360 mm
Code: KNTN-010-002Product detailed description
Japanese Masakari Warikomi-Jigata Axe – precision for wood and bushcraft
The hand-forged carpenter’s axe from the Japanese city of Sanjo combines Warikomi construction, a wide edge, a Japanese white oak handle and compact dimensions suitable for precise work.
Japanese Masakari Warikomi-Jigata Axe is designed primarily for precise carpentry work, hewing, making kindling and splitting smaller pieces of wood. Thanks to its overall length of 359 mm, it remains easy to control in the workshop, garden and campsite.
The head is made using the traditional Warikomi method. Harder cutting steel is forge-welded with a softer surrounding material, helping the construction better withstand working stresses. The AISI 1045 carbon steel used is easy to restore by sharpening, but requires consistent protection against corrosion.
The characteristic Jigata shape with an extended lower section of the head allows the axe to be gripped closer to the edge for greater control during detailed work. The Japanese white oak handle is treated with clear lacquer, and a leather edge cover is included.
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Warikomi construction
The traditionally forged head combines a harder cutting section with a softer surrounding material.
110 mm edge
The wide working edge is suitable for hewing, shaping and splitting smaller pieces of wood.
Japanese white oak
The 330 mm wooden handle provides a natural grip and good tool control.
Leather sheath
A protective cover is included to shield the edge during storage and transport.
What is the Masakari axe suitable for?
| Work | Suitability | Recommendation |
|---|---|---|
| Carpentry work | Very suitable | For greater control, the tool can be held closer to the head |
| Making kindling | Very suitable | Work on a stable chopping block and away from your body |
| Smaller logs and branches | Suitable | Match the wood size to the size and geometry of the axe |
| Bushcraft and camping | Suitable | Use the sheath and secure the axe safely during transport |
| Large knotty logs | Not recommended | For heavy splitting, choose a longer and heavier splitting axe |
How does Warikomi construction work?
In the traditional Warikomi method, the base material of the head is split and the material of the cutting section is inserted into the opening. The individual parts are then joined by forging. The harder edge area provides the required cutting performance, while the softer surrounding material helps absorb some of the impact.
This construction is especially useful for working tools that need to combine a sharp cutting edge with the durability of the entire head. However, it does not mean that the axe is indestructible. The edge can be damaged by stone, metal, concrete, nails or inappropriate lateral stress.
Not designed for heavy splitting
The Masakari Warikomi-Jigata is a compact carpentry and outdoor axe. Do not use it with full force on large, hard or heavily knotty logs. Improper use may damage the edge, head or handle.
Technical specifications
| Tool type | Japanese Masakari carpentry and outdoor axe |
|---|---|
| Head construction | Forged Warikomi construction |
| Head material | AISI 1045 carbon steel with cutting core |
| Overall length | 359 mm |
| Handle length | 330 mm |
| Head length | 133 mm |
| Edge length | 110 mm |
| Head weight | 570 g |
| Overall weight | 823 g |
| Handle material | Japanese white oak with clear lacquer |
| Sheath | Leather edge cover included |
| Product code | KNTN-010-002 |
| EAN | 8595705404236 |
| Manufacturer | Mizuno Seisakujo |
| Place of manufacture | Sanjo, Japan |
Japanese white oak handle
White oak is traditionally used in Japan for the handles of working tools. The handle is treated with clear lacquer, making it easier to remove ordinary surface dirt. As it is a natural material, the grain and shade of the wood may vary slightly between individual pieces.
Before each use, check that the handle is not cracked and that the head is securely fixed. If you notice looseness, damage to the wood or deformation of the head, do not use the axe.
Care for carbon steel
Carbon steel is not stainless. After use, remove dirt and resin from the axe, dry the head thoroughly and apply a very thin layer of protective or camellia oil to the metal surface.
- Do not leave the axe wet, dirty or embedded outdoors in wood.
- Fit the leather sheath only onto a clean and dry edge.
- Do not store the axe long-term in a damp leather sheath.
- After working in the rain, allow both the axe and the sheath to dry separately.
- Do not expose the handle surface to water or high heat for prolonged periods.
- Store the axe in a dry place and out of reach of children.
Natural patina is not a defect
Carbon steel may gradually develop a grey or darker colour. This is a natural patina. Orange to reddish-brown active rust, on the other hand, should be removed and the metal treated with oil again.
Safe use of the axe
- Before starting work, inspect the head, handle and working area.
- Wear protective footwear and, depending on the type of work, safety glasses.
- Work on a stable wooden surface and keep other people at a safe distance.
- Never chop towards your hand, leg or another part of your body.
- Avoid stones, concrete, metal, nails and other hard objects.
- Do not strike the back of the axe with a hammer or another axe.
- Always cover the edge with the sheath during transport and storage.
Sharpening the Masakari axe
When sharpening, preserve the original edge profile and angle. Minor dulling can be corrected with a suitable sharpening stone, while significant damage or chipping should be handled by an experienced sharpener. Incorrect sharpening can alter the geometry and reduce the functionality of the axe.
Suitable equipment can be found in the sharpening stones category.
Marek’s tip
I would recommend the Masakari to anyone looking for a more precise working axe for kindling, smaller wood and carpentry work. The wide edge and Jigata shape provide very good control when gripping closer to the head. For large logs, however, choose a traditional splitting axe with a longer handle.
A traditional Japanese tool for precise woodworking
The compact Masakari combines traditional forging, a wide working edge, a white oak handle and dimensions suitable for the workshop, garden and campsite.
Need 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 Masakari Warikomi-Jigata axe
What does Masakari mean?
Masakari is the Japanese term for an axe. This compact model is designed mainly for precise shaping and splitting smaller pieces of wood.
What does Warikomi construction mean?
Warikomi is a forged construction in which the material of the cutting section is inserted into a softer surrounding material and forge-welded into a single head.
What is the Jigata shape suitable for?
The extended lower part of the head allows a grip closer to the edge and better control during precise carpentry work and kindling production.
Can the axe be used to split large logs?
It is not primarily designed for that. For large and heavily knotty logs, a heavier splitting axe with a longer handle is more suitable.
Is the axe suitable for bushcraft?
Yes. Its compact dimensions are practical for making kindling, preparing smaller pieces of wood and other common campsite tasks.
Is AISI 1045 carbon steel stainless?
No. After use, the head must be cleaned, dried thoroughly and treated with a thin layer of protective oil.
Is the leather sheath included?
Yes. The axe comes with a leather sheath designed to cover the edge during transport and storage.
How should the axe be stored?
Store the axe clean, dry and lightly oiled. Before long-term storage, make sure that the inside of the leather sheath is also dry.
How is the Masakari edge sharpened?
The edge can be restored with a suitable sharpening stone while preserving the original geometry. We recommend entrusting significant damage to an experienced sharpener.
Where is the axe made?
The axe is manufactured by Mizuno Seisakujo in the Japanese city of Sanjo, known for its traditional production of forged tools.
Additional parameters
| Category: | Home & Garden |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.823 kg |
| EAN: | 8595705404236 |
| production: | Japan |
| celková délka (mm): | 359 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 |