Kanetsune KC-230 210 mm Japanese WA-Chef/Gyuto Knife

Product detailed description

Japanese Gyuto Knife 210 mm Kanetsune KC-230 – VG-10, 33 Layers

The Kanetsune KC-232 knife from the KC-230 series represents a modern Japanese Gyuto type knife, combining top-tier materials with precision craftsmanship. The blade is made of 33-layer Damascus steel with a VG-10 core, renowned for its exceptional sharpness, long edge retention, and high corrosion resistance. The polished blade surface impresses with a distinct wavy Damascus pattern. This detail adds not only aesthetic value but also a unique character to the knife. Thanks to the blade length of 210 mm, the Gyuto is ideal for universal use – it can handle cutting meat, fish, vegetables, and larger ingredients. The thin blade profile ensures smooth passage through food without tearing and minimizes resistance during the cut. The Seki Kanetsune logo is marked on the end of the handle, confirming its origin from one of Japan's most significant knife-making centers. Made in the Japanese city of Seki.

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Usage and Cutting Style

Gyuto is a versatile chef's knife suitable for:

• cutting and portioning meat
• slicing fish
• preparing vegetables and herbs

Thanks to its geometry, it is ideal for:

• push cut
• pull cut
• rocking motion cutting

The long blade allows for smooth, single-stroke cuts, ensuring maximum precision and efficiency at work.

Main Advantages

• 33-layer Damascus blade with VG-10 core
• extreme sharpness and long edge retention
• high corrosion resistance
• combination of WA handle and YO construction
• perfect balance and control
• universal kitchen use
• made in the Japanese city of Seki

Knife Parameters:

The core of the knife is made of VG-10 steel, which was developed in Japan and is among the most widely used stainless steels for high-quality kitchen knives. This steel is known for its excellent combination of sharpness, wear resistance, and high corrosion resistance. VG-10 reaches a hardness of approximately 60–61 HRC, which allows for a very sharp edge while maintaining good toughness for daily use. It contains approximately 1% carbon and is alloyed with elements such as chromium, molybdenum, vanadium, and cobalt, which ensure long edge life, strength, and material stability. VG-10 steel knives are characterized by very good cutting performance and are less demanding to maintain than carbon steels. Thanks to high corrosion resistance, they are ideal for kitchen use where they come into contact with moisture and food acids. Stainless Damascus steel is used on the sides of the blade to protect the core and create the characteristic pattern. This detail adds both functionality and a unique aesthetic appearance to the knife.

The knife utilizes a Western construction (YO) with a solid welded bolster, which increases stability and durability. However, the handle has an octagonal WA shape, thus combining the best of both worlds – Western-style strength and Japanese handle ergonomics. It is made of elegant black layered wood resembling ebony and finished with a stainless steel butt bolster, which adds balance, strength, and a luxurious look to the knife. When held, the knife feels balanced, stable, and offers high control during every cut.

Recommendations and Maintenance

Sharpening a Kitchen Knife

For sharpening, we recommend using diamond and water sharpening stones. If you are not 100% sure of your skills, please contact us. We will sharpen your knives individually according to your wishes. We also regularly hold knife sharpening courses. Alternatively, seek a professional sharpener in your area. Damage that could occur during improper sharpening is irreversible.

Cleaning a Kitchen Knife:

Particles of aggressive substances attached to the blade surface can begin to corrode and create spots on the knife surface that look like rust. However, it is not the blade itself that rusts, but these attached particles. For removal, baking soda is commonly used, which creates a "paste" when wet, along with an old cork stopper.