Kanetsune KC-609 UROKO-TORI Big Japanese fish-scale scraper
Code: KNTN-KC-609Product detailed description
A traditional Japanese kitchen tool with a large brass working head for fast and effective removal of scales from larger fish.
Kanetsune KC-609 UROKO-TORI Large is a larger Japanese fish scaler designed to remove scales before portioning, filleting or cooking a whole fish. The brass working head measuring 60 × 35 mm covers a larger area with each stroke and makes processing larger fish easier.
The shaped surface catches under the edges of the scales and gradually separates them from the skin when moved against the direction of their growth. This allows you to work without using a sharp kitchen knife and without unnecessarily dulling its edge.
The comfortable handle made from natural wood is complemented by a stainless-steel ferrule. The total length of the scaler is 205 mm, its weight is 105 g, and the entire tool is made in Japan.
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Large working surface
The 60 × 35 mm brass head removes scales from a larger area and speeds up the cleaning of larger fish.
Brass instead of a blade
The shaped brass surface removes scales without the need to use and unnecessarily dull a kitchen knife.
Wooden handle
Natural wood provides a comfortable grip, while the stainless-steel ferrule reinforces the transition between the handle and the working head.
Made in Japan
The UROKO-TORI model is manufactured by Kanetsune Seki directly in Japan as a specialised tool for fish preparation.
A practical helper for preparing whole fish
Removing scales with a kitchen knife can be inconvenient, can put unnecessary strain on its edge and, with large fish, can take more time than necessary. The specialised Kanetsune KC-609 scaler uses a shaped brass working head that catches beneath the scales with short strokes and gradually loosens them.
The manufacturer states that this type of fish scaler has been used by Japanese chefs for many years. The Large version is particularly suitable when a larger area of the fish needs to be cleaned more quickly and with fewer strokes.
Faster work over a larger area
The 60 × 35 mm working head is wider than that of the compact KC-610 Small model. It therefore covers a larger area with each movement and is particularly suitable for medium-sized and larger fish.
Effective removal of tougher scales
The larger working head and 105 g weight help when making regular movements against the direction of scale growth. Around delicate areas near the belly, head and fins, however, reduce the pressure and use shorter strokes.
Comfortable tool control
The total length of 205 mm provides enough space for a secure grip. The wooden handle allows you to guide the tool naturally along the body of the fish without having to bring your hand close to sharp fins.
Large or Small?
The KC-609 Large has a 60 × 35 mm working head and is suitable for faster cleaning of larger fish. The compact KC-610 Small with a 45 × 25 mm working head provides finer control when processing smaller fish and delicate areas.
UROKO-TORI – what does the Japanese name mean?
The Japanese word uroko means fish scales, while the term tori in this context refers to their removal. UROKO-TORI is therefore a specialised tool designed to clean fish before further kitchen preparation.
Technical specifications
| Parameter | Value |
|---|---|
| Manufacturer | Kanetsune Seki |
| Model | KC-609 UROKO-TORI Large |
| Tool type | Fish scaler / scale remover |
| Total length | 205 mm |
| Working head dimensions | 60 × 35 mm |
| Working head material | Brass |
| Handle material | Natural wood with stainless-steel ferrule |
| Weight | 105 g |
| EAN / JAN | 4956856726099 |
| Case | Not included |
| Country of origin | Japan |
How to remove fish scales correctly
- Place the fish on a stable work surface or in a clean sink.
- Hold it firmly by the tail or use a non-slip mat.
- Move the scaler in short strokes from the tail towards the head, against the direction of scale growth.
- Work section by section and use only moderate pressure.
- Around the belly, head and fins, work more carefully and shorten the movement of the tool.
- Clean both sides of the fish, the back and the area around the fins.
- When finished, rinse the fish and check that no individual scales remain on the skin.
Practical tip to reduce flying scales
Clean the fish in a deeper sink or under a gentle stream of cold water. This reduces the amount of scales flying around the work area. Before starting, make sure that neither the fish nor the handle is excessively slippery.
Cleaning and care
- After each use, remove all trapped scales from the brass working head.
- Wash the tool by hand using a mild detergent.
- Dry the brass head, stainless-steel ferrule and wooden handle immediately.
- Do not leave the scaler submerged in water for long periods.
- Do not put it in the dishwasher.
- Store it clean and dry in a place protected from prolonged moisture.
Brass may naturally change colour and develop a patina over time. This is a normal characteristic of the material and does not in itself reduce the functionality of the tool. After use, however, it is always important to remove any fish residue and dry the scaler thoroughly.
Safety during use
- When cleaning, watch out for sharp fins, gills and possible bony projections.
- Hold the fish firmly and move the scaler away from the hand holding the fish.
- Reduce pressure in delicate areas and use shorter strokes.
- Use the tool only for removing fish scales.
- After use, thoroughly clean both the tool and the work surface.
- Keep the scaler out of reach of children.
Marek’s tip
For larger fish, use the full surface of the scaler and work with regular short strokes from the tail towards the head. Do not apply unnecessary force – the shaped brass head is designed to catch the scales, not damage the skin. Always reduce pressure around the fins and belly.
Prepare a whole fish faster and more precisely
The large working head of the Kanetsune KC-609 makes it easier to remove scales from medium-sized and larger fish before filleting or cooking.
View fish scalersNeed advice?
We will be happy to help you choose a fish scaler, filleting knife or other equipment for preparing fish at home. Contact us by phone at +420 702 049 048, Monday to Friday between 7:30 and 16:00.
Frequently asked questions
What is the Kanetsune KC-609 designed for?
It is a specialised scaler designed to remove scales from whole fish before portioning, filleting or cooking.
What material is the working head made from?
The shaped working head of the fish scaler is made from brass.
How large is the brass working surface?
The working head measures 60 × 35 mm and is designed for faster cleaning of a larger area of the fish.
In which direction should the scales be removed?
Move the scaler against the direction of scale growth, using short strokes from the tail towards the head of the fish.
What type of fish is the Large model suitable for?
The larger working surface is particularly practical for cleaning medium-sized and larger fish. Reduce pressure on delicate areas.
What is the difference between the KC-609 and KC-610 models?
The KC-609 Large has a 60 × 35 mm working head, a length of 205 mm and a weight of 105 g. The KC-610 Small is more compact and provides more precise control when working with smaller fish.
Does the scaler damage the fish flesh?
When guided correctly and used with moderate pressure, it is designed to remove scales effectively without unnecessarily damaging the flesh.
Can the scaler be used under running water?
Yes, a gentle stream of cold water can reduce flying scales. However, dry the entire tool thoroughly after use.
Is the scaler dishwasher-safe?
No. Because of the wooden handle, we recommend hand washing only and immediate drying.
Where is the Kanetsune KC-609 made?
The KC-609 UROKO-TORI Large model is made in Japan.
Additional parameters
| Category: | fish scrapers |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.105 kg |
| EAN: | 4956856726099 |
| 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 |