Kanetsune KC-610 UROKO-TORI Small Japanese Fish Scale Remover
Code: KNTN-KC-610Product detailed description
A compact fish scaler with a brass working head and a comfortable natural wood handle. It efficiently removes scales even from more delicate fish without unnecessary pressure on the flesh.
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A practical tool for preparing whole fish
Removing scales with a kitchen knife can be awkward and may unnecessarily strain its edge. The specialised Kanetsune KC-610 UROKO-TORI scaler uses a shaped brass working head that catches beneath the edges of the scales when moved against their growth direction and gradually loosens them.
According to the manufacturer, Japanese chefs have used this type of fish scaler for many years. The compact Small version offers better control over pressure and tool movement, especially when preparing smaller fish or working around the fins and belly.
Controlled scale removal
The 45 × 25 mm working surface is easy to guide over the fish. This allows you to work in smaller sections and adjust the pressure to the size and firmness of the scales.
Brass instead of a sharp blade
The shaped brass surface removes the scales. When used correctly, there is no need to run a sharp kitchen-knife blade over the fish.
Comfortable handling
An overall length of 178 mm and weight of 76 g make this a light, easy-to-control tool for home and regular fish preparation.
What does the Japanese name mean?
The Japanese term uroko means fish scales, while tori refers to removing them. UROKO-TORI is therefore a specialised tool designed specifically for cleaning fish before further preparation.
Technical specifications
| Manufacturer | Kanetsune Seki |
|---|---|
| Model | KC-610 UROKO-TORI Small |
| Tool type | Fish scaler / scale remover |
| Overall length | 178 mm |
| Working-head dimensions | 45 × 25 mm |
| Working-head material | Brass |
| Handle material | Natural wood with stainless-steel ferrule |
| Weight | 76 g |
| EAN / JAN | 4956856726105 |
| Case | Not included |
| Country of origin | Japan |
How to remove fish scales correctly
- Place the fish on a stable work surface and hold it by the tail.
- Move the scaler in short strokes from the tail towards the head, against the direction in which the scales grow.
- Work in smaller sections and apply only moderate pressure.
- Work more carefully around the belly, head and fins to avoid damaging the skin or injuring your hand.
- Remember to clean both sides of the fish, the back and the areas around the fins.
- Rinse the fish when finished and check for any remaining scales before further preparation.
Practical tip to reduce flying scales
You can scale the fish in the sink or under a gentle stream of cold water. This helps prevent scales from scattering across the work surface. Before starting, make sure neither the fish nor the handle is excessively slippery.
Cleaning and care
- Remove all trapped scales from the working head after each use.
- Wash the tool by hand with a mild detergent.
- Dry the brass head, stainless-steel ferrule and wooden handle immediately.
- Do not leave the tool immersed in water for long periods.
- Do not put it in the dishwasher; store it in a dry place.
Safety
- Take care around sharp fins and other parts of the fish.
- Hold the fish securely and move the tool away from the hand holding it.
- Reduce pressure and use shorter strokes in sensitive areas.
- Use the tool only for removing fish scales.
- Keep out of reach of children.
We will help you choose fish-preparation equipment
We will gladly advise you on choosing a scaler, filleting knife and other equipment for preparing fish at home.
+420 702 049 048 Mon–Fri, 7:30–16:00Frequently asked questions
1. What is the Kanetsune KC-610 designed for?
It is a specialised scaler designed to remove scales from whole fish before further preparation.
2. What is the working head made of?
The working head of the fish scaler is made of brass.
3. How large is the brass working surface?
The working head measures 45 × 25 mm.
4. In which direction should the scales be removed?
Move the scaler against the direction of scale growth, from the tail towards the head.
5. Is the Small model suitable for smaller fish?
Yes. The compact working head provides good control when cleaning smaller fish and delicate areas around the fins.
6. Does the scaler damage the fish flesh?
When guided correctly with moderate pressure, it is designed to remove scales effectively without unnecessarily damaging the flesh.
7. Can the scaler be used under running water?
Yes. A gentle stream of cold water can reduce flying scales. Dry the entire tool thoroughly after use.
8. Is the scaler dishwasher-safe?
No. Because of the wooden handle, hand washing and immediate drying are strongly recommended.
9. How much does the tool weigh?
The Kanetsune KC-610 weighs 76 g and has an overall length of 178 mm.
10. Where is the Kanetsune KC-610 made?
The KC-610 UROKO-TORI Small is made in Japan.
Additional parameters
| Category: | fish scrapers |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.076 kg |
| EAN: | 4956856726105 |
| 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 |