Kanetsune DANRO Burned KB-157 Japanese forged axe
Code: KNTN-KB-157Product detailed description
Kanetsune DANRO Burned KB-157 is a traditional hand-forged Japanese axe designed for splitting smaller logs, preparing kindling, working around the fireplace, and use during camping or bushcraft.
The layered head uses a cutting core made from Japanese carbon SC Steel, while the handle is made from dense oak wood sourced from the northern part of the Kantō region. Its burned surface gives the axe a distinctive appearance and increases the durability of the wood's surface layer.
A practical Kanetsune leather sheath with a belt loop and metal ring is included, allowing several options for hanging or carrying.
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Hand-forged axe from Japanese Sanjo
While less expensive axes may have heads made by casting or other forms of mass production, the Kanetsune DANRO features a forged layered construction. The harder carbon-steel cutting core is traditionally inserted into a tougher supporting material. This type of construction is known in Japanese as Warikomi.
The axe is created through cooperation between Kanetsune Seki and the traditional Mizuno factory in the city of Sanjo, Niigata Prefecture. The Sanjo area is one of Japan's important centres for the production of forged working tools. The manufacturer explicitly states that the KB-157 model is made entirely in Japan.
Forged construction
The traditionally forged head offers character and properties that cannot be achieved through ordinary mass production.
SC Steel Warikomi
The cutting core made from Japanese carbon steel is inserted into a softer and tougher supporting material.
Burned Kantō oak
Dense oak wood with a burned surface provides a strong handle with an original grain and comfortable grip.
Leather sheath
The sheath with the Kanetsune logo protects the edge and allows attachment to a belt or hanging from the metal ring.
What is the DANRO axe suitable for?
The Japanese word DANRO means fireplace. The axe was designed primarily as a practical and visually distinctive tool for preparing firewood for fireplaces, stoves and outdoor fire pits.
Fireplace and stove
Splitting smaller logs and preparing thin kindling for easier fire starting.
Camping and bushcraft
A compact tool for everyday preparation of dry wood at camp and work around an outdoor fire pit.
Cabin and garden
A practical size for lighter woodwork, small-scale limbing and firewood preparation.
Not intended as a heavy splitting axe
The KB-157 is a compact hand axe for smaller logs, kindling and routine work around the fire. For large rounds and heavy splitting, use a longer and heavier splitting axe designed for that purpose.
What does SC Steel Warikomi mean?
The manufacturer identifies the cutting-core material as SC Steel, meaning Japanese carbon steel. For the KB-157 model, the specific standardised grade and exact chemical composition are not stated. It is therefore not correct to automatically identify it as SK-5, SK-4 or S45C.
The term Warikomi describes a construction in which harder cutting steel is inserted between parts of a softer supporting material. The hard core forms the edge, while the surrounding material gives the head the necessary mechanical reserve. The joining line between the materials may be visible on the axe head.
Carbon steel is not stainless. Exposure to moisture can cause patina and, without proper care, corrosion. After use, clean the axe, dry it thoroughly and treat it with a suitable protective oil before long-term storage.
Burned oak handle from Kantō
The handle is made from oak wood from the northern part of Japan's Kantō region. Trees here grow in an environment with pronounced temperature differences, producing dense and strong wood suitable for making heavily stressed tool handles.
The surface of the handle is carefully burned. The heat treatment highlights the natural grain, reduces the occurrence of wood-damaging insects and strengthens the surface layer of the wood. Each handle is a natural original and may therefore vary slightly in shade and grain.
Seven protective lines of the Japanese axe
There are a total of seven engraved lines on the sides of a traditional Japanese axe. They are not merely decorative. According to Japanese tradition, they express a wish for safe return and protection from accidents during dangerous work in the mountains and forests.
This symbolic element connects a practical tool with the old culture of Japanese woodcutters and craftsmen. It also reminds us that working with an axe always requires respect, concentration and safe working practices.
Technical specifications of Kanetsune KB-157
| Parameter | Value |
|---|---|
| Manufacturer | Kanetsune Seki |
| Model | KB-157 |
| Series | DANRO Hand Axe |
| Type | hand axe / hatchet |
| Overall length | 360 mm |
| Edge length | 85 mm |
| Head thickness | 23 mm |
| Cutting core | Japanese carbon SC Steel |
| Head construction | Warikomi – layered forged construction |
| Handle material | burned oak wood from the Kantō region |
| Weight | approximately 690 g |
| Sheath | Kanetsune leather sheath |
| EAN | 4956856711576 |
| Country of origin | Japan |
Kanetsune leather sheath
The supplied leather sheath protects the edge during storage and transport. On the back, it has a loop through which a belt can be threaded. The metal O-ring provides additional hanging options, for example on equipment or near the fireplace.
Fit the sheath only over a clean and dry edge. Leather can retain moisture, so do not store the carbon-steel head in it for long periods if the axe is wet or kept in a humid environment.
Safe use of the axe
- Before every use, check that the head is firmly seated and inspect the condition of the handle.
- Work on a stable chopping block and ensure sufficient clear space around you.
- No other person or animal should be within the swing area.
- Wear sturdy footwear; eye protection is also recommended when splitting.
- Do not strike the ground, stone, metal, nails or other hard objects.
- Do not use the axe head as a hammer unless it has been specifically designed for that purpose.
- After use, fit the protective sheath and store the axe out of reach of children.
Never use a damaged axe
If you discover a crack in the handle, a loose head, significant chipping of the edge or another structural defect, stop work immediately. The damaged tool must be professionally inspected or repaired before further use.
Maintenance and sharpening
- After use, remove wood residue, resin and dirt from the head.
- Always dry the forged head thoroughly.
- Before long-term storage, treat the metal parts with a thin layer of protective oil.
- Do not leave the handle in water, near a heater or in direct sunlight for extended periods.
- Restore the edge gradually and preserve the original grind geometry.
- Do not overheat the head while sharpening, as high temperature may affect the heat treatment of the edge.
Marek's tip
I would recommend the DANRO KB-157 primarily for preparing smaller logs and kindling for a fireplace or campfire. With a weight of around 690 grams, it offers a good compromise between manoeuvrability and efficiency. After use, remember to clean and dry the carbon-steel head – regular simple care is what determines its long service life.
Japanese craftsmanship for work around the fire
The forged Kanetsune DANRO axe combines traditional Warikomi construction, a burned oak handle and a practical leather sheath.
View the Kanetsune DANRO 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 Kanetsune DANRO KB-157
What is the Kanetsune DANRO axe designed for?
It is designed primarily for splitting smaller logs, preparing kindling, working around fireplaces, stoves and campfires, and for lighter bushcraft use.
What steel is the cutting core made from?
The manufacturer states Japanese carbon SC Steel. The exact grade and chemical composition of the steel used in the KB-157 are not specified.
What does Warikomi construction mean?
Warikomi is a traditional layered construction in which a harder cutting core is inserted into a softer and tougher supporting material.
How much does the axe weigh?
According to the manufacturer, it weighs approximately 690 grams. A small manufacturing variation may occur with a handmade tool.
What is the handle made from?
The handle is made from dense oak wood from the northern Kantō region and its surface is traditionally burned.
What do the seven lines on the axe head mean?
The seven engraved lines represent a traditional wish for protection from accidents and a safe return during dangerous work in the mountains or forest.
Is a sheath included?
Yes. A Kanetsune leather sheath with a belt loop and metal O-ring for an additional hanging option is included.
Is the carbon-steel head corrosion-resistant?
Carbon steel is not stainless. After use, the head must be cleaned, dried and lightly treated with protective oil before long-term storage.
Is the DANRO suitable for large logs?
It is a compact hand axe for smaller logs and lighter work. A longer and heavier splitting axe is more suitable for large rounds.
Where is the axe made?
The model is produced through cooperation between Kanetsune Seki and the Mizuno factory in Sanjo, Niigata Prefecture, and is made in Japan.
Additional parameters
| Category: | Home & Garden |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.69 kg |
| EAN: | 4956856711576 |
| production: | Japan |
| celková délka (mm): | 360 mm |
| délka čepele (mm): | 85 mm |
| materiál rukojeti (střenky): | dubové dřevo |
| ocel - materiál čepele: | uhlíková ocel SC 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 |