Japanese Masakari/Warikomi-Jigata/Yaki-Magari-e axe, white oak, 360 mm
Code: KNTN-010-141Product detailed description
Hand-forged in Sanjo, Japan
Japanese Masakari Warikomi-Jigata Yaki-Magari-e Axe
Traditional carpenter’s axe with a 600 g head, carbon-steel edge and a characteristically curved handle made from scorched white oak.
Japanese Masakari Warikomi-Jigata Yaki-Magari-e axe is a hand-forged working tool designed primarily for precise carpentry work, woodworking and splitting smaller pieces of firewood. The 600 g head provides sufficient impact while the axe remains easy to control.
The designation Yaki-Magari-e refers to the scorched and characteristically shaped handle. Its curved profile supports a secure grip while giving each piece a distinctive traditional appearance. The handle is made from strong Japanese white oak.
According to the product specification, the axe head is made using the traditional Warikomi method. A harder cutting layer of S45C / AISI 1045 carbon steel is forged between softer side layers. This construction combines a functional edge with a tougher head body.
The axes are made in the Mizuno Seisakujo workshop in Sanjo, Niigata Prefecture. Individual pieces bear natural traces of hand forging and may vary slightly in wood grain, shade and surface finish.
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600 g head
Balanced weight for precise woodworking and splitting smaller pieces of wood.
Warikomi
Traditional multilayer construction with a harder cutting layer inserted into the body of the head.
Yaki-Magari-e
Scorched and curved handle with a distinctive traditional appearance and natural grip.
Made in Japan
Handmade tool from the Mizuno Seisakujo workshop in Sanjo.
Axe specifications
| Parameter | Value |
|---|---|
| Tool type | Japanese Masakari carpenter’s axe |
| Version | Warikomi-Jigata / Yaki-Magari-e |
| Manufacturer | Mizuno Seisakujo |
| Country of manufacture | Japan |
| Head construction | Forged multilayer Warikomi construction |
| Cutting layer material | S45C / AISI 1045 carbon steel |
| Overall length | 360 mm |
| Edge length | 105 mm |
| Head length | 130 mm |
| Handle length | 325 mm |
| Head weight | 600 g |
| Overall weight | 845 g |
| Handle material | Scorched Japanese white oak |
| Sheath | Leather |
| Product code | KNTN-010-141 |
| EAN | 8595705404366 |
Curved Yaki-Magari-e handle
The main distinguishing feature of this version is the shaped white oak handle. Its naturally curved profile gives the axe character and helps create a secure grip. Scorching highlights the wood grain and makes light surface dirt easier to remove.
Each handle is made from natural material, so its grain, colour shade, curvature and scorch marks may vary slightly. These differences are not manufacturing defects but part of the unique character of a handcrafted tool.
What kind of work is the axe suitable for?
Carpentry use
- hewing wooden components,
- controlled material removal,
- working smaller beams,
- general joinery work.
Outdoor use
- preparing kindling and fire-starting wood,
- splitting smaller pieces of firewood,
- trimming branches and wood,
- camping and bushcraft work.
Masakari Warikomi-Jigata is not a heavy splitting axe for large logs. It works best for precise and controlled work with smaller pieces of wood. Do not use it as a hammer, pry bar or steel wedge.
Warikomi construction
In traditional Warikomi manufacture, the prepared body of the head is opened and a harder cutting layer is inserted into it. The individual materials are then joined by forging into a single working unit. The harder section forms the edge, while the softer side layers help the head cope better with stress.
The cutting layer 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. It is not stainless and therefore requires protection from prolonged moisture.
Carbon steel requires regular care
After every 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 thin layer of suitable protective oil to the head.
- Regularly check the edge, handle and head fastening.
- Fit the leather sheath only onto a clean and dry edge.
- Do not store the axe in a damp environment or near a direct heat source.
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.
Check before use
Before every use, check that the head is firmly seated, inspect the wedge and the entire handle. Do not work with a damaged, cracked or loose handle. Use suitable protective equipment and ensure sufficient free space around you.
Marek’s tip
I would choose this version for a customer who wants not only a functional Japanese axe, but also a tool with a distinctive handcrafted character. The curved scorched handle looks excellent, but the most important thing is that its shape fits your hand comfortably.
Traditional Japanese axe with a unique handle
Hand-forged Warikomi head, carbon steel and curved scorched white oak in an original working tool.
View the Masakari Yaki-Magari-e 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 Masakari Yaki-Magari-e axe
How much does the axe weigh?
The head weighs approximately 600 g and the overall weight of the axe is approximately 845 g.
What does Yaki-Magari-e mean?
The designation refers to the scorched and characteristically curved wooden handle.
What is the axe designed for?
It is designed for carpentry 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?
Warikomi is a multilayer construction in which the harder cutting layer is forged into the softer body of the head.
Is carbon steel stainless?
No. After use, the head must be cleaned, dried and protected with a thin layer of suitable oil.
Is the handle of every axe the same?
No. The handle is made from natural wood, so its grain, shade and curvature may vary slightly.
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 designed to protect the edge.
Additional parameters
| Category: | Home & Garden |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.845 kg |
| EAN: | 8595705404366 |
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 |