Kanetsune KC-070 Multifunctional Knife for Sandwiches, Butter, and Fruit
Code: KNTN-KC-070Related products
Product detailed description
A lightweight Japanese kitchen knife with a serrated and flexible blade. It slices tomatoes, fruit, cheese, baguettes or sandwiches and then helps spread butter, jam, spreads or whipped cream. A practical tool for preparing breakfasts, snacks and light refreshments.
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From slicing a tomato to spreading a sandwich
The Kanetsune KC-070 Butter & Sandwich Knife combines the properties of a small serrated knife and a spreading spatula. The edge grips the skin of tomatoes, citrus fruit or kiwi and allows them to be sliced without unnecessarily crushing the soft flesh.
The flexible blade can also be used to scoop and spread butter, jam, spreads or whipped cream. This means you do not have to switch between several kitchen tools when preparing a sandwich.
Slicing soft ingredients
The serrated edge helps slice tomatoes, lemons, oranges, grapefruits or kiwi without having to press hard on their flesh.
Sandwiches, cheese and baked goods
The knife is useful for portioning sandwiches, cheese, sushi rolls and smaller baguettes. The short blade is particularly suitable for smaller portions and snacks.
Spreading and decorating
The flexible blade surface makes it possible to scoop and spread butter, jam, soft spreads or whipped cream on baked goods and desserts.
An ideal helper for breakfasts and snacks
First slice baked goods, tomatoes, fruit or cheese, then use the same blade to spread butter or a spread. The KC-070 is suitable for home kitchens, breakfast service and preparing quick snacks.
Technical specifications
| Manufacturer | Kanetsune Seki |
|---|---|
| Model | KC-070 Butter & Sandwich Knife |
| Tool type | Multifunctional serrated spreading knife |
| Overall length | 240 mm |
| Blade length | 93 mm |
| Blade material | 420J2 stainless steel |
| Edge type | Serrated |
| Blade characteristic | Thin and flexible |
| Handle material | PP resin |
| Weight | 35 g |
| EAN / JAN | 4956856720707 |
| Sheath | Not included |
| Country of origin | Japan |
What can you do with the knife?
How to use the knife correctly
When cutting, guide the serrated edge with a light forward-and-back motion. Do not press on soft ingredients – the teeth will grip the surface by themselves.
When spreading, use the flat of the blade and only light pressure. The flexibility is intended for scooping and spreading, not for prying or forceful bending.
Cleaning and care
- After use, wash the knife by hand with a soft sponge.
- Dry the blade and handle thoroughly immediately.
- Do not put the knife in the dishwasher.
- Do not leave it in water or a damp sink for long periods.
- Store it so that the serrated edge does not strike other metal objects.
Safety and sharpening
- Do not use the knife on bones or frozen food.
- Do not use the flexible blade for prying.
- Keep your fingers out of the path of the serrated edge while cutting.
- A serrated edge is not sharpened like a standard plain blade.
- We recommend entrusting edge restoration to an experienced sharpener.
- Keep out of reach of children.
We will help you choose a practical breakfast knife
Not sure whether to choose a tomato knife, bread knife or the multifunctional KC-070? We will be happy to recommend a suitable option.
+420 702 049 048 Mon–Fri, 7:30–16:00Frequently asked questions
1. What is the Kanetsune KC-070 designed for?
It is a multifunctional knife for slicing ingredients, portioning sandwiches and spreading butter, jam, spreads or whipped cream.
2. What ingredients can be cut with the serrated edge?
The manufacturer lists tomatoes, citrus fruit, kiwi, cheese, sandwiches, sushi rolls and baguettes.
3. Can the knife be used to spread butter and jam?
Yes. The thin flexible blade makes it possible to scoop and spread butter, jam, spreads, creams and whipped cream.
4. How long is the blade?
The blade measures 93 mm and the overall length of the knife is 240 mm.
5. What material is the blade made from?
The blade is made from 420J2 stainless steel.
6. Is the blade really flexible?
Yes. The manufacturer describes it as very thin and flexible so that it can also be used for scooping and spreading.
7. Is the knife suitable for large loaves of bread?
The 93 mm blade is better suited to sandwiches, rolls and smaller baguettes. For large loaves, we recommend a long bread knife.
8. Is the knife dishwasher-safe?
No. We recommend hand washing with a soft sponge and drying immediately.
9. How is the serrated edge sharpened?
A serrated edge requires a special procedure. We recommend entrusting its restoration to an experienced sharpener.
10. Where is the Kanetsune KC-070 made?
The KC-070 Butter & Sandwich Knife is made in Seki, Japan.
Additional parameters
| Category: | small and paring knives |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.035 kg |
| EAN: | 4956856720707 |
| čepel: | monokompozitní |
| ? délka ostří: | 0-100 mm |
| production: | Japan |
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 |