Kanetsune KC-364 555 Series Japanese Bread Knife – 250 mm
Code: KNTN-KC-364Related products
Product detailed description
A long, narrow knife with a serrated edge is designed for clean slicing of bread, baguettes, rolls and other baked goods. The stainless-steel blade made from DSR-1K6 is complemented by a simple handle made from light-brown laminated wood.
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Clean slices without crushing baked goods
The Kanetsune KC-364 from the 555 Series is a specialised bread knife with a long, narrow, serrated blade. The teeth grip the firm crust and cut through it gradually without requiring excessive pressure. This helps the soft crumb retain its shape.
The 250 mm blade provides enough length for a smooth slicing motion. The knife is suitable for everyday bread, large loaves, baguettes, rolls, sandwiches and some cake layers and pastries.
DSR-1K6 blade
The single-layer blade is made from DSR-1K6 stainless steel. A hardness of 57 ± 1 HRC offers a balanced combination of durability, practical sharpness and easy maintenance.
Narrow blade profile
According to the manufacturer, the blade is 23 mm wide and 1.8 mm thick. Its narrow profile helps guide the knife through baked goods with less resistance.
Simple wooden handle
The light-brown laminated-wood handle complements the clean, functional appearance of the Kanetsune 555 Series.
Technical specifications
| Manufacturer | Kanetsune Seki |
|---|---|
| Model | KC-364 |
| Product series | 555 Series |
| Knife type | Bread knife |
| Overall length | 370 mm |
| Blade length | 250 mm |
| Blade width | 23 mm |
| Blade thickness | 1,8 mm |
| Blade material | DSR-1K6 stainless steel |
| Hardness | 57 ± 1 HRC |
| Handle material | Laminated wood |
| Weight | 100 g |
| EAN / JAN | 4956856723647 |
| Sheath | Not included |
| Country of origin | Japan |
What is the knife suitable for?
How to slice bread correctly
Use long, smooth forward-and-back strokes. Do not press down with the full weight of your hand—the serrated edge should gradually work through the crust on its own.
Always cut on a stable wooden or suitable plastic cutting board. Glass, ceramic, stone and metal can damage the edge prematurely.
Knife 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 soaking in water or in a damp sink.
- Store it safely in a knife block, stand or on a magnetic holder.
Safety and sharpening
- The knife is not intended for bones or frozen food.
- Keep your fingers out of the blade path while cutting.
- Keep the knife out of reach of children.
- Do not sharpen the serrated edge in the usual way on a flat sharpening stone.
- We recommend entrusting edge restoration to an experienced sharpener.
We will help you choose the right kitchen knife
We will gladly advise whether the Kanetsune KC-364 suits your baked goods and cutting style.
+420 702 049 048 Mon–Fri, 7:30–16:00Frequently asked questions
1. What is the Kanetsune KC-364 designed for?
It is a specialised knife for bread, baguettes, rolls and other baked goods. It can also be used for some cake layers and pastries.
2. How long is the blade?
The serrated blade measures 250 mm and the knife has an overall length of 370 mm.
3. What steel is the knife made from?
The blade is made from single-layer DSR-1K6 stainless steel.
4. What is the blade hardness?
The manufacturer specifies a hardness of 57 ± 1 HRC.
5. Why does the knife have a serrated edge?
The teeth grip the firm crust more easily and help cut through it without unnecessarily compressing the soft crumb.
6. Can the knife be used for large loaves?
Yes. The 250 mm blade provides enough length to slice larger loaves with a long, smooth stroke.
7. Is the knife dishwasher safe?
No. We recommend hand washing, immediate drying and storage in a dry place.
8. How is the serrated edge sharpened?
A serrated edge requires a different method from a conventional smooth blade. We recommend having it restored by an experienced sharpener.
9. Is a sheath included with the knife?
No, the manufacturer does not supply a sheath with the KC-364.
10. Where is the knife made?
The Kanetsune KC-364 is made in Japan.
Additional parameters
| Category: | 555-series |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.1 kg |
| EAN: | 4956856723647 |
| čepel: | monokompozitní |
| ? délka ostří: | 201-250 mm |
| typ rukojeti (střenky): | oválná - asijský typ |
| typ nože: | Bread - pečivový |
| série: | Kanetsune 555- Series |
| 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 |