Kanetsune KC-056 KUMADORI Japanese Nail Clippers
Code: KNTN-KC-056Product detailed description
These medium-sized nail clippers from the Japanese city of Seki combine precisely finished high-carbon steel cutting edges, comfortable handling and a practical metal cover that helps collect nail clippings.
The model KC-056 KUMADORI is suitable for regular home care of both fingernails and toenails. The design also includes a file for final smoothing of the nail edges.
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A clean cut without unnecessary crushing of the nail
Quality clippers should not tear the nail or require excessive pressure. The Kanetsune KC-056 uses precisely finished high-carbon steel cutting edges that help create a smooth, controlled cut.
High-carbon steel cutting edges
High-carbon steel allows a precise cutting edge to be formed. When used correctly, the clippers trim the nail cleanly and leave fewer irregularities for subsequent filing.
The sliding cover catches clippings
The metal cover along the sides of the clippers helps catch trimmed nail pieces. After use, carefully slide the cover, empty the contents and clean the inside.
Practical nail file
After trimming, the file can be used to gently smooth sharp corners and minor irregularities. Shape the nail edge with light, controlled strokes without excessive pressure.
What does KUMADORI mean?
Kumadori is a distinctive style of dramatic makeup used in traditional Japanese kabuki theatre. The decorative motif on the clipper handle draws on the same inspiration, giving this practical tool a distinctive Japanese appearance and unmistakable character.
Verified specifications of the Kanetsune KC-056
| Parameter | Value |
|---|---|
| Manufacturer | Kanetsune Seki / Kitasho Co., Ltd. |
| The model | KC-056 KUMADORI Medium |
| Overall length | 80 mm |
| Cutting edge width | 16 mm |
| Jaw opening | Approximately 2.6 mm |
| Cutting edge material | High-carbon steel |
| Handle material | Steel and acrylic resin |
| Clipping cover | Steel, sliding |
| Weight | Approximately 55 g |
| EAN / JAN | 4956856720561 |
| Country of origin | Japan |
Who are the KC-056 clippers suitable for?
The medium size is easy to control and suitable for regular trimming of fingernails and toenails.
A practical choice for customers who appreciate the Japanese tradition of cutting-tool production and precise workmanship.
At 80 mm long, the clippers fit easily into a toiletry bag, travel first-aid kit or personal hygiene case.
Quality Japanese clippers with the KUMADORI motif make a small but genuinely useful gift.
How should the clippers be used?
- Before use, check that the cutting edges are clean and undamaged.
- Place the nail between the cutting edges and trim it gradually in smaller sections.
- Do not press the clippers too deeply into the sides of the nail and do not cut the nail unnecessarily short.
- Smooth minor irregularities and sharp corners with the integrated file.
- After use, empty the collected clippings and wipe the clippers dry.
Care and maintenance
- After each use, remove nail clippings from the space beneath the cover.
- Wipe the clippers with a soft dry or slightly damp cloth.
- If they come into contact with water, dry them thoroughly immediately.
- Do not put them in a dishwasher or leave them for long periods in a damp bathroom environment.
- Protect the cutting edges from impacts and do not use the clippers to cut wire, plastic or other materials.
- For hygienic use, we recommend cleaning the clippers appropriately between different users.
Safety notice
The cutting edges are sharp. Use the clippers only for trimming nails, work carefully and keep them out of reach of children. Do not use them if the cutting edges are damaged, loose or do not meet correctly. Seek professional care for painful, ingrown or medically problematic nails.
We will be happy to help you choose
If you are unsure about the right size or are looking for a practical Japanese tool for regular nail care, contact us at +420 702 049 048, Monday–Friday, 7:30–16:00.
Call +420 702 049 048Frequently asked questions about the Kanetsune KC-056 clippers
1. Where are the Kanetsune KC-056 clippers made?
The KC-056 model is made in Japan by Kanetsune Seki, based in the traditional knife-making city of Seki.
2. How long are the clippers?
According to the manufacturer’s current technical specifications, they have an overall length of 80 mm and weigh approximately 55 g.
3. What material are the cutting edges made from?
The cutting edges are made from high-carbon steel. The handle combines steel with a decorative acrylic resin element.
4. Are they suitable for both fingernails and toenails?
Yes. The medium size is designed for regular home care of both fingernails and toenails.
5. Do the clippers catch nail clippings?
Yes. The sliding metal cover helps catch trimmed nail pieces and reduces scattering.
6. Do the clippers also have a file?
Yes. The design includes a file for gently smoothing the edges after trimming.
7. What does KUMADORI mean?
Kumadori is a dramatic makeup style known from traditional Japanese kabuki theatre. The decorative appearance of the clippers is inspired by this motif.
8. How should the clippers be cleaned after use?
Empty the nail clippings, wipe the surface and dry the clippers thoroughly. Do not leave them wet or in a damp environment for long periods.
9. Can the clippers be washed in a dishwasher?
We do not recommend using a dishwasher. High temperatures, moisture and detergents may damage the surface, decorative element and cutting parts.
10. Are the clippers suitable as a gift?
Yes. Japanese production, practical design and the distinctive KUMADORI motif make them a small and useful gift for admirers of quality Japanese products.
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 |