Kanetsune KC-057 KUMADORI Small Japanese Nail Clippers
Code: KNTN-KC-057Product detailed description
Compact nail clippers with a length of 67 mm combine precise high-carbon steel cutting edges, a clipping catcher and an integrated nail file. The smaller design offers better control when trimming small nails and fits easily into a travel toiletry kit.
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Precise trimming of smaller nails
The Kanetsune KC-057 KUMADORI Small is a practical choice for users who find standard large clippers unnecessarily bulky. The shorter body makes the tool easier to guide and provides better control over each cut.
The smaller size is particularly suitable for small fingernails, little toes and precise edge finishing. The clippers are also lightweight and compact, making them easy to add to a travel toiletry bag or everyday grooming kit.
Better control while clipping
The compact body makes it easier to position the cutting edges on smaller nails. Instead of one deep press, we recommend shortening the nail with several short, controlled cuts.
Clipping catcher
The sliding cover around the body of the clippers limits scattered nail clippings. After use, simply empty it and clean the tool.
Smoothing edges with the file
The integrated file helps smooth sharp or uneven edges that may catch on clothing after clipping.
KUMADORI design inspired by kabuki theatre
The distinctive KUMADORI design refers to the traditional makeup worn by actors in Japanese kabuki theatre. It turns an everyday grooming tool into an interesting Japanese accessory that also makes a practical gift.
Technical specifications
| Manufacturer | Kanetsune Seki |
|---|---|
| Model | KC-057 KUMADORI Small |
| Overall length | 67 mm |
| Cutting-edge material | High-carbon steel |
| Body and surface material | Steel / acrylic resin |
| Weight | 30 g |
| EAN / JAN | 4956856720578 |
| Country of origin | Japan |
Who is the Small size suitable for?
When should you choose the smaller KC-057 model?
KC-057 Small is recommended for smaller nails, precise clipping and as a compact travel option.
If you regularly need to trim very thick or hard toenails, a larger tool with a longer lever may be more suitable. Never overload the clippers by forcing them closed.
How to use the nail clippers correctly
- Before use, check that both the nail and the cutting edges are clean and dry.
- Place the cutting edges only on the part of the nail you want to remove.
- Shorten the nail with several smaller cuts rather than one deep press.
- For toenails, keep a more natural, straighter shape and do not cut too deeply into the corners.
- Gently smooth the edge with the integrated file as needed.
- After use, empty the catcher, clean the clippers and dry them thoroughly.
Care and storage
- Remove all nail clippings after use.
- Wipe the surface with a soft cloth.
- Dry the clippers immediately after contact with moisture.
- Do not wash them in a dishwasher or soak them for extended periods.
- Store them in a dry, clean place.
Safety
- Use the tool exclusively for clipping nails.
- Do not place fingers between the jaws and do not cut the nail too deeply.
- An adult must hold and operate the clippers when trimming children’s nails.
- Keep out of reach of children.
- Seek professional care for painful, injured or medically problematic nails.
We will be happy to help you choose
Not sure whether the compact Small size is right for you? Contact us and we will help you choose the appropriate model.
+420 702 049 048 Mon–Fri, 7:30–16:00Frequently asked questions
1. Where are the Kanetsune KC-057 nail clippers made?
The KC-057 model is made in Japan.
2. How large are the nail clippers?
The overall length is 67 mm and the weight is approximately 30 g. This is the compact Small size.
3. What types of nails is the Small model suitable for?
It is particularly suitable for smaller fingernails, little toes and precise trimming of individual edges.
4. What material are the cutting edges made of?
According to the manufacturer, the cutting edges are made of high-carbon steel.
5. Do the clippers have a nail-clipping catcher?
Yes. The sliding cover helps reduce scattered clippings and makes them easier to empty afterwards.
6. Do they also include a file?
Yes. The clippers include an integrated file for gently smoothing the nail edges.
7. Are they suitable for very hard toenails?
The Small model is intended mainly for smaller nails and precise work. A larger tool with a longer lever may be more suitable for very thick or hard nails.
8. Can they be used on children’s nails?
The compact size allows precise work, but an adult must always use the tool with extra care when trimming children’s nails.
9. How should the clippers be cleaned?
After use, empty the collected clippings, wipe the clippers with a soft cloth and dry them thoroughly. They are not dishwasher-safe.
10. What does KUMADORI mean?
KUMADORI refers to a distinctive design inspired by the traditional makeup of actors in Japanese kabuki theatre.
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 |