Kanetsune KC-077 ST-200 Japanese Fruit Knife with Wooden Sheath
Code: KNTN-KC-077Related products
Product detailed description
A lightweight and compact fruit knife with a 105 mm blade, which is slightly longer and wider than the ST-100 models. Its shape resembles a small Santoku, providing ample space for cutting fruit, vegetables and other small kitchen tasks.
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When you need more than a small paring knife
The Kanetsune KC-077 ST-200 is a larger version of the traditional Japanese fruit knife. Its 105 mm blade offers more working space than the shorter KC-075 and KC-076 models. The manufacturer compares its shape to a smaller Santoku knife.
The wider profile works well for portioning apples, pears, citrus fruits and other fruit on a cutting board. The knife is also useful for small vegetables, preparing snacks and precise tasks for which a standard chef’s knife would be unnecessarily large.
A small Santoku for every kitchen kit
The slightly wider blade provides more confidence on a cutting board than a very narrow paring knife. It is suitable for smoothly cutting smaller ingredients into slices and pieces.
420J2 stainless steel
The blade is made from 420J2 stainless steel suitable for everyday use. Hand-wash the knife after use and dry it thoroughly immediately.
Wild cherry wood
The handle and sheath are made from natural wild cherry wood. The grain and colour may therefore vary naturally from piece to piece.
Wooden sheath with retaining element
The knife includes a wild cherry wood sheath that covers the entire blade. A plastic stop helps prevent the sheath from sliding off too easily. It is not a safety lock, so always check that the blade is inserted correctly before storage or transport.
Technical specifications
| Manufacturer | Kanetsune Seki |
|---|---|
| Model | KC-077 ST-200 |
| Knife type | Fruit knife with a wider blade |
| Overall length | 210 mm |
| Blade length | 105 mm |
| Blade material | 420J2 stainless steel |
| Handle material | Wild cherry wood with plastic ferrule |
| Sheath | Wild cherry wood, plastic retaining element |
| Knife weight | 35 g |
| Weight with sheath | 55 g |
| EAN / JAN | 4956856720776 |
| Country of origin | Japan |
What can you use the knife for?
Which ST model should you choose?
| Model | Blade length | Profile | Best suited for |
|---|---|---|---|
| KC-075 | 93 mm | Sharp Point | Precise scoring and coring with a sharp point |
| KC-076 | 88 mm | Kama-gata | Controlled peeling and a compact tip |
| KC-077 | 105 mm | Wider Santoku-style blade | Larger fruit, vegetables and cutting on a board |
Knife and sheath care
- Hand-wash the knife 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 long periods.
- Only place a clean, dry blade in the sheath.
- Store in a dry place away from heat sources.
Safety
- Cut on a stable wooden or plastic cutting board.
- Do not use the knife on bones, frozen food or for prying.
- The sheath is not a safety lock or childproof device.
- Check that the sheath is fitted correctly before carrying the knife.
- Follow the rules applicable at the place of use when transporting the knife.
- Keep out of reach of children.
We will help you choose the right small knife
Not sure whether to choose a shorter fruit knife, a Kama-gata model or the wider KC-077? We will gladly recommend the right option.
+420 702 049 048 Mon–Fri, 7:30–16:00Frequently asked questions
1. What is the Kanetsune KC-077 designed for?
It is a lightweight knife for cutting fruit, small vegetables and other minor kitchen tasks.
2. How long is the blade?
The blade measures 105 mm and the overall length of the knife is 210 mm.
3. Why does the blade resemble a Santoku?
The manufacturer describes the KC-077 as having a slightly wider, Santoku-like blade. It therefore provides more working surface when cutting on a board.
4. What steel is the knife made from?
The blade is made from 420J2 stainless steel.
5. Is a wooden sheath included?
Yes. A natural wild cherry wood sheath with a plastic element that helps prevent it from sliding off too easily is included.
6. How does it differ from the KC-075 and KC-076 models?
The KC-077 has the longest blade of the three at 105 mm and also a wider profile similar to a small Santoku.
7. Is the knife suitable for a picnic or trip?
Yes. Its low weight and wooden sheath make it easy to store. 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 35 g. The weight including the wooden sheath is 55 g.
10. Where is the Kanetsune KC-077 made?
The KC-077 ST-200 is made in the city of Seki, Japan.
Additional parameters
| Category: | small and paring knives |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.035 kg |
| EAN: | 4956856720776 |
| čepel: | monokompozitní |
| ? délka ostří: | 101-150 mm |
| typ nože: | Santoku |
| 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 |