Kanetsune KB-652 Camp Scissors—Japanese Outdoor Scissors
Code: KNTN-KB-652Product detailed description
Powerful scissors with robust blades made of stainless steel AUS-6, a spring mechanism and a finely serrated lower blade. Suitable for cutting ropes, opening knots and trimming smaller branches while camping and spending time outdoors.
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Scissors designed for outdoor work
Kanetsune KB-652 Camp Scissors are robust outdoor scissors intended for situations where ordinary office or household scissors are not enough. The manufacturer recommends them, for example, for cutting ropes and smaller branches used when preparing a campfire.
The sharp tip allows the blade to be inserted into narrow spaces, for example between parts of a tightly tied knot. However, always work carefully and direct the tip away from your hands and body.
More secure grip on the material
Fine saw teeth on the lower blade grip the material being cut. Rope, cord or a branch therefore slips less out of the jaws.
Easy one-handed release
The construction allows convenient one-handed release. The spring then helps open the blades between cuts.
Ready to carry
A practical D-ring is located at the end of the handle. A cord is also included and can be worn around the wrist or used for hanging.
Leather sheath and safety cord
The leather sheath has a belt loop and a retaining element for the stored scissors. The supplied cord can help reduce the risk of dropping them during use. Before carrying, make sure the scissors are closed, secured and correctly inserted in the sheath.
Technical specifications
| Manufacturer | Kanetsune Seki |
|---|---|
| Model | KB-652 Camp Scissors |
| Tool type | Outdoor scissors |
| Overall length | 175 mm |
| Blade length | 60 mm, measured from the tip to the centre of the pivot |
| Blade thickness | 4 mm |
| Blade material | AUS-6 stainless steel |
| Hardness | 57 ± 0.5 HRC |
| Handle material | ABS resin |
| Weight | 135 g |
| Sheath | Leather, with belt loop |
| Additional equipment | D-ring and safety cord |
| EAN / JAN | 4956856716526 |
| Country of origin | Japan |
What are the scissors suitable for?
How to use the scissors safely
- Before use, check that the blades, pivot and handle are not damaged.
- Place the material as close to the pivot as possible, where the scissors have the greatest cutting power.
- Keep your fingers and free hand away from the space between the blades.
- Wear eye protection when cutting flexible branches and watch for spring-back.
- If the material cannot be cut with reasonable force, do not overload the scissors.
- After use, close and secure the scissors and store them in the leather sheath.
Cleaning and maintenance
- After use, remove dirt and plant residue from the blades.
- Wipe the scissors with a damp cloth and then dry them thoroughly.
- Do not leave them wet for long periods or stored in a damp sheath.
- Treat the pivot with a small amount of suitable oil when necessary.
- Protect the leather sheath from prolonged soaking and heat sources.
- Do not put the scissors or leather sheath in the dishwasher.
Important safety warnings
- The scissors are not intended for cutting live electrical wires.
- Do not cut hard metal, thick wire or materials outside the intended use of the product.
- Never point the sharp tip towards yourself or another person.
- Do not wear the cord around your neck near machinery, branches or places where it could become caught.
- Always carry the scissors closed, secured and stored in the sheath.
- Keep out of reach of children.
We will help you choose outdoor equipment
Not sure whether you need robust scissors, a folding knife or another outdoor tool? We will be happy to advise you.
+420 702 049 048 Mon–Fri, 7:30–16:00Frequently asked questions
1. What are the Kanetsune KB-652 designed for?
They are robust outdoor scissors suitable, for example, for cutting ropes, cords and smaller branches.
2. What steel are the blades made from?
The blades are made of AUS-6 stainless steel with a hardness of 57 ± 0.5 HRC.
3. How thick are the blades?
The manufacturer specifies a blade thickness of 4 mm.
4. Why does the lower blade have fine serrations?
The finely serrated edge helps grip the material being cut and reduces slipping out of the jaws.
5. Do the scissors have a spring mechanism?
Yes. The spring provides smooth opening and makes repeated work easier.
6. Can the scissors be released with one hand?
Yes, the manufacturer states that they feature a user-friendly one-handed release.
7. Is a leather sheath included?
Yes. A leather sheath with a belt loop and a retaining element for securing the scissors is included.
8. What is the supplied cord used for?
The cord can be worn around the wrist or used for hanging to reduce accidental dropping of the scissors.
9. Can they cut electrical wires?
They are not intended or certified for working with live electrical wires.
10. Where are the Kanetsune KB-652 made?
The KB-652 Camp Scissors are made in Seki, Japan.
Additional parameters
| Category: | BBQ and grilling |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.69 kg |
| EAN: | 4956856716526 |
| production: | Japan |
| 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 |