Japanese Masakari Warikomi-Kariwaku Axe, White Oak, 460 mm
Code: KNTN-010-006Product detailed description
Japanese Masakari Warikomi-Kariwaku Axe 460 mm
Hand-forged Mizuno Seisakujo carpenter’s axe with an S45C carbon steel cutting core, a Japanese white oak handle and a leather sheath.
Masakari Warikomi-Kariwaku is a traditional Japanese axe designed for precise carpentry work, hewing, preparing firewood and splitting smaller logs. The longer handle and 750 g head give it greater reach and striking power than the compact Jigata model.
The axe head is hand-forged using the traditional Warikomi method. The harder cutting core made from S45C steel, whose composition is close to American AISI 1045 steel, is forge-welded into a considerably softer surrounding material. The cutting section thus gains the necessary hardness, while the softer body of the head helps absorb working impacts.
The handle is made from Japanese white oak and treated with clear lacquer. The axe includes a leather sheath that protects the edge during storage and transport.
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Warikomi
The harder cutting core is traditionally forge-welded to the softer and tougher body of the head.
120 mm edge
The wide working edge is suitable for hewing, carpentry work and preparing smaller pieces of wood.
750 g head
The higher weight provides a more effective working strike while maintaining good control.
Japanese white oak
The long wooden handle offers a natural grip and good control during work.
What is the Kariwaku Masakari suitable for?
| Work | Suitability | Recommendation |
|---|---|---|
| Carpentry work | Very suitable | The wide edge allows controlled hewing of wood |
| Preparing kindling | Very suitable | Work on a stable wooden surface |
| Smaller logs | Suitable | Match the size of the wood to the profile and dimensions of the axe |
| Camping and bushcraft | Suitable | Always cover the edge with the sheath when carrying |
| Large knotty logs | Not recommended | Use a specialised splitting axe for heavy splitting |
What does Warikomi construction mean?
Warikomi is a traditional manufacturing method in which the softer base material of the head is split and a harder cutting steel is inserted into it. The materials are then joined by forging into a single working tool.
On this axe, the cutting section is made from S45C / AISI 1045 medium-carbon steel with approximately 0.45% carbon. The softer surrounding steel helps absorb some of the impacts and reduces the risk of brittle damage to the entire head.
S45C and AISI 1045
S45C is a Japanese standard grade and AISI 1045 is its closest American counterpart. They are not perfectly identical designations, but both steels have a similar carbon content and comparable practical uses.
Kariwaku 460 mm versus Jigata 360 mm
| Property | Kariwaku 460 mm | Jigata 360 mm |
|---|---|---|
| Character | Longer and more powerful working axe | More compact and easier to carry axe |
| Head weight | 750 g | 570 g |
| Edge length | 120 mm | 110 mm |
| Especially suitable for | Carpentry and preparing smaller firewood | Detail work, kindling and lighter bushcraft |
View the compact Masakari Jigata 360 mm
Not a splitting axe for large logs
Kariwaku is designed for controlled carpentry work and lighter splitting. Do not use it with full force on large, frozen or heavily knotty logs. Do not strike the back of the head with a hammer or another axe.
Technical specifications
| Manufacturer | Mizuno Seisakujo |
|---|---|
| Model | 010-006 |
| Axe type | Masakari Warikomi-Kariwaku |
| Overall length | Approximately 450–460 mm |
| Handle length | Approximately 420–450 mm |
| Head length | Approximately 128–142 mm |
| Edge length | Approximately 120–125 mm |
| Head weight | Approximately 750 g |
| Overall weight | Approximately 1 045–1 075 g |
| Head construction | Three-layer forged Warikomi construction |
| Cutting core | S45C / AISI 1045 medium-carbon steel, approximately 0.45% carbon |
| Surrounding material | Softer steel for absorbing working impacts |
| Handle material | Japanese white oak with clear lacquer |
| Sheath | Leather sheath included |
| Dellinger code | KNTN-010-006 |
| EAN | 8595705404243 |
| Country of origin | Japan – Sanjo |
Dimensions may vary slightly
This is a handmade tool with a handle made from natural material. Individual sources list an overall length of approximately 450 to 460 mm and a weight of approximately 1 045 to 1 075 g. Minor dimensional and weight variations may therefore occur between individual pieces.
Care of carbon steel
Neither the cutting section nor the surrounding steel is stainless. After use, remove wood residues, sap and other dirt from the axe. Dry the head thoroughly and apply a very thin layer of protective or camellia oil.
- Do not leave the axe wet or embedded outdoors in wood.
- After working in the rain, allow the axe and sheath to dry separately.
- Fit the leather sheath only onto a clean and dry edge.
- Do not store the axe long-term in a damp leather sheath.
- Before use, check that the head is securely seated and inspect the condition of the handle.
- Store the tool in a dry place and out of reach of children.
Safe use
- Work on a stable wooden surface and keep other people at a safe distance.
- Wear sturdy footwear and, depending on the type of work, safety glasses.
- 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 head with a hammer or another metal tool.
- Do not use the axe if the handle is cracked or the head is loose.
- Always cover the edge with the leather sheath when carrying.
Sharpening the Kariwaku axe
Restore the edge using a suitable sharpening stone or diamond abrasive and preserve its original working geometry. An excessively thin grind could reduce the durability of the cutting edge during impact.
We recommend entrusting significant chipping, deformation or damage to the entire working edge to an experienced sharpener. Equipment for regular maintenance can be found in the sharpening stones category.
Marek’s tip
Compared with the smaller Jigata, the Kariwaku delivers a stronger strike and, thanks to its longer handle, is suitable for a wider range of work. It is still primarily a precise carpentry and versatile outdoor axe. For large hard logs, I would choose a heavy splitting axe with a wedge-shaped head.
Japanese axe for controlled woodworking
Masakari Kariwaku combines traditional Warikomi construction, a wide edge, a longer handle and practical weight for carpentry, garden work and the 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 Kariwaku axe
What is the Kariwaku Masakari designed for?
It is designed primarily for carpentry work, hewing, preparing kindling and splitting smaller pieces of wood.
What steel is the cutting core made from?
The cutting core is made from S45C medium-carbon steel, approximately equivalent to the American AISI 1045 grade. It contains approximately 0.45% carbon.
What does Warikomi construction mean?
The harder cutting steel is forge-welded into a softer material that helps absorb impacts and supports the toughness of the entire head.
What is the difference between Kariwaku and Jigata?
Kariwaku has a longer handle, wider edge and heavier head. It offers greater working reach and striking power, while Jigata is more compact and easier to carry.
Can the axe split large logs?
It is not primarily designed for them. For large, frozen or heavily knotty logs, a heavy splitting axe with a wedge-shaped head is more suitable.
Is the axe’s carbon steel stainless?
No. After use, the head must be cleaned, thoroughly dried and treated with a very thin layer of protective oil.
Is the leather sheath included?
Yes. The leather edge sheath is included and is intended for safer storage and transport of the axe.
Why are both 450 and 460 mm listed for the length?
Individual sources state slightly different dimensions. This is a handmade tool with a natural wooden handle, so expect an approximate length of 450 to 460 mm.
How is the Kariwaku edge sharpened?
A suitable sharpening stone or diamond abrasive can be used. It is important to preserve the original working geometry and not create an excessively thin edge.
Where is the axe made?
The axe is made by Mizuno Seisakujo in the Japanese city of Sanjo, known for its long tradition of manufacturing forged working tools.
Additional parameters
| Category: | Home & Garden |
|---|---|
| Warranty: | 2 years |
| Weight: | 1.045 kg |
| EAN: | 8595705404243 |
| production: | Japan |
| celková délka (mm): | 450 mm |
| délka čepele (mm): | 120 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 |