Kanetsune KC-076 ST-100 Kama-gata Japanese Fruit Knife
Code: KNTN-KC-076Related products
Product detailed description
A lightweight fruit knife with a compact 88 mm blade and a distinctive Kama-gata profile. The 420J2 stainless steel blade is complemented by a handle and sheath made from natural wild cherry wood. A practical tool for peeling, slicing and small kitchen tasks at home, on picnics and on trips.
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A small knife for everyday fruit preparation
The Kanetsune KC-076 ST-100 is a compact Japanese knife designed for peeling, slicing and portioning fruit. Its short blade provides excellent control when preparing apples, pears, citrus fruits, peaches, plums and other smaller ingredients.
Unlike the sharp-point model, the KC-076 uses a Kama-gata. The blade spine slopes towards the tip, creating its characteristic compact shape. The knife is therefore ideal for users who do not need a long, sharply pointed blade for everyday fruit preparation.
420J2 stainless steel
The blade is made from 420J2 stainless steel, a practical material for everyday use. We nevertheless recommend washing it by hand after use and drying it thoroughly straight away.
Natural wild cherry wood
Both the handle and sheath are made from natural wild cherry wood. Variations in grain, shade and minor colour differences are natural characteristics of the material.
Sheath with retaining element
A plastic stop helps keep the wooden sheath on the blade and prevents it from sliding off too easily. It is not, however, a safety lock.
What makes this blade profile special?
Kama-gata describes a blade shape with a descending spine towards the front. Compared with a conventional sharp point, the blade feels more compact. It is well suited to controlled peeling, slicing smaller fruits and precise work on a cutting board.
Technical specifications
| Manufacturer | Kanetsune Seki |
|---|---|
| Model | KC-076 ST-100 Kama-gata |
| Knife type | Fruit knife |
| Overall length | 187 mm |
| Blade length | 88 mm |
| Blade profile | Kama-gata |
| Blade material | 420J2 stainless steel |
| Handle material | Wild cherry wood with plastic ferrule |
| Sheath | Wild cherry wood, plastic retaining element |
| Knife weight | 25 g |
| Weight with sheath | 35 g |
| EAN / JAN | 4956856720769 |
| Country of origin | Japan |
What can the knife be used for?
KC-075 or KC-076?
Knife and sheath care
- Wash the knife by hand with a soft sponge.
- Dry the blade and wooden handle immediately.
- Do not put the knife or sheath in the dishwasher.
- Do not soak the wooden parts for extended periods.
- Place only a clean and dry blade into the sheath.
- Store in a dry place away from heat sources.
Safety
- Always direct the blade away from your body and supporting fingers.
- Do not use the knife on bones, frozen foods or for prying.
- The sheath is not a safety lock or child-proof device.
- Before carrying, check that the sheath is fitted correctly.
- When transporting the knife, follow the regulations applicable at the place of use.
- Keep out of reach of children.
We will help you choose the right small knife
Not sure whether a sharp point, a Kama-gata profile or a versatile Petty knife would suit you best? We will be happy to advise you.
+420 702 049 048 Mon–Fri, 7:30–16:00Frequently asked questions
1. What is the Kanetsune KC-076 designed for?
It is a small knife for slicing and peeling fruit and for other precise kitchen tasks.
2. What does Kama-gata mean?
Kama-gata refers to a blade profile with a descending spine towards the front and a more compact, less pronounced tip.
3. How long is the blade?
The blade measures 88 mm and the overall knife length is 187 mm.
4. What steel is the knife made from?
The blade is made of 420J2 stainless steel.
5. Is a sheath included?
Yes. A natural wild cherry wood sheath with a plastic retaining element is included.
6. What is the difference between the KC-075 and KC-076?
The KC-075 has a 93 mm blade with a pronounced sharp tip. The KC-076 uses a shorter 88 mm blade with a compact Kama-gata profile.
7. Is the knife suitable for picnics or trips?
Yes. It is lightweight, and the supplied wooden sheath protects the blade during storage. Always check that the sheath is fitted correctly before carrying it.
8. Is the knife dishwasher-safe?
No. Because of the natural wood, we recommend hand washing only and immediate drying.
9. How much does the knife weigh?
The knife itself weighs 25 g, and the weight including the wooden sheath is 35 g.
10. Where is the Kanetsune KC-076 made?
The KC-076 ST-100 Kama-gata is made in Seki, Japan.
Additional parameters
| Category: | small and paring knives |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.035 kg |
| EAN: | 4956856720769 |
| 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 |