Kanetsune MUKASHI-NAGARANO 165 mm Japanese WA-Nakiri Knife, Inaka
Code: KNTN-KC-449Related products
Product detailed description
Hand-forged Japanese Nakiri knife with a Blue Steel #2 carbon steel cutting core, rustic INAKA finish and a traditional magnolia wood handle.
Kanetsune KC-449 MUKASHI-NAGARANO is a traditionally styled Japanese Nakiri knife designed primarily for fast and precise vegetable preparation. The straight 165 mm edge supports clean push cuts, fine slicing, julienne cuts and regular dicing.
The cutting core made from Blue Steel #2, also known as Aogami #2, is clad between layers of soft iron. This construction combines a hard, highly sharpenable cutting edge with supportive blade sides. The manufacturer states a hardness of 61–62 HRC.
The dark, irregularly textured INAKA finish highlights the hand-forged character and working nature of the knife. Minor differences in pattern, texture, tooling marks or overall appearance are not defects – every forged piece is unique.
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Blue Steel #2
Traditional Japanese carbon steel capable of forming a very sharp and precise edge.
Hand-forged blade
The HIZUKURI production method follows the tradition of hand-forging and hot-shaping steel.
Vegetable specialist
The straight Nakiri blade provides excellent contact with the cutting board and precise cutting control.
INAKA finish
The rustic black-speckled texture emphasises the authentic character of the forged blade.
Why choose a Nakiri knife
Nakiri is a traditional Japanese vegetable knife. Its wide blade, almost straight edge and squared-off front are designed for repeated straight cuts towards the cutting board. Unlike a European chef’s knife, it is not intended for pronounced rocking motions.
- cutting onions, cabbage, carrots and root vegetables,
- preparing thin slices and fine julienne strips,
- quick chopping of herbs with a straight motion,
- dicing vegetables into regular cubes,
- transferring chopped ingredients using the wide blade surface.
Nakiri is not a bone cleaver
Its squared profile may resemble a cleaver, but this knife is designed for vegetables. Do not use it on bones, frozen foods, hard pits or other hard ingredients. The hard and finely ground edge could be damaged.
Blue Steel #2: high-performance carbon cutting core
The blade core is made from Blue Steel #2, also known as Aogami #2. This traditional Japanese carbon steel is valued for its high sharpness, good stability of a fine edge and easy restoration on water sharpening stones.
Kanetsune uses a construction with a Blue Steel #2 core and soft iron cladding. The cutting steel is mainly visible near the edge, while the softer outer layers support the blade structure and carry the rustic surface finish.
| Property | What it brings in use |
|---|---|
| Hardness 61–62 HRC | Allows a fine, precise edge with good retention. |
| Carbon steel | Sharpens very well but requires protection from moisture and corrosion. |
| Soft iron cladding | Supports the hard cutting core and creates a traditional forged construction. |
| Natural patina | The surface may change colour during use; this is a normal property of carbon steel and iron. |
The knife is not stainless
Neither the Blue Steel #2 core nor the soft iron outer layers are stainless. The blade may react with acidic foods, develop a patina and corrode if neglected. Wipe the blade regularly during use, wash it by hand after use and dry it thoroughly immediately.
HIZUKURI and the MUKASHI-NAGARANO series
The name of the MUKASHI-NAGARANO series refers to an old, traditional production method. According to Kanetsune, the blades are made using the HIZUKURI technique – hand-forging and shaping steel while hot.
The manufacturer notes that the number of craftsmen mastering these traditional processes is decreasing. The knives in this series are therefore made by a young craftsman who is working to preserve the technique and pass it on to the next generation.
Because this is a forged product, individual pieces may differ. The surface may show irregularities, traces of hand finishing, minor scratches or rougher areas. These characteristics correspond to the nature of the series and are not signs of perfectly uniform mass production.
What does the INAKA finish mean?
The Japanese word inaka can be associated with the countryside or a rustic character. On the KC-449 model, it refers to a rustic surface with an attractive mottled black texture that the manufacturer leaves as a distinctive part of the blade’s appearance.
The INAKA finish is neither perfectly smooth nor mirror-polished. It intentionally highlights traces of production and the natural variability of forged material. Each knife may therefore have a slightly different pattern, shade and distribution of dark areas.
Traditional magnolia WA handle
The knife is fitted with a lightweight Japanese WA handle made from magnolia wood with a plastic ferrule. The simple wooden construction helps preserve sensitive knife control and the traditional character of the entire series.
Wood is a natural material, so its shade and grain may vary slightly. Do not soak the handle, do not leave it in water for extended periods and do not put the knife in a dishwasher.
Verified Kanetsune KC-449 specifications
| Parameter | Value |
|---|---|
| Manufacturer | Kanetsune Seki |
| Model | KC-449 |
| Series | MUKASHI-NAGARANO |
| Knife type | Nakiri |
| Blade length | 165 mm |
| Overall length | 310 mm |
| Blade thickness | approximately 1 mm at the tip and 3 mm at the heel |
| Cutting core | Blue Steel #2 / Aogami #2 |
| Outer layers | Soft iron |
| Hardness | 61–62 HRC |
| Blade finish | INAKA finish |
| Handle | Magnolia wood with plastic ferrule |
| Weight | 150 g |
| Sheath | Not included |
| EAN / JAN | 4956856724491 |
| Country of origin | Japan |
Correct cutting technique
KC-449 works best with a straight downward motion or a controlled cut slightly forward or backward. Try to use the length of the edge and do not twist the blade sideways while the edge is in contact with the cutting board.
- use a straight cut, push cut or pull cut,
- do not rock it heavily like a European chef’s knife,
- do not scrape ingredients across the board with the sharp edge,
- use the flat side of the blade to transfer chopped ingredients,
- work on a wooden or high-quality plastic cutting board.
Marek's tip
I would recommend the Nakiri KC-449 to customers who want to experience a traditional Japanese carbon steel blade and do not mind giving the knife regular care. The reward is a very precise cut and an authentic appearance that continues to develop through use and the formation of patina.
Care for the carbon steel blade
- Wash the knife by hand only. Never put it in a dishwasher.
- Dry it immediately after use. Do not leave water or food residue on the blade.
- Wipe the blade regularly during longer work. Especially after contact with onions, tomatoes, citrus fruits and other acidic ingredients.
- Use protective oil for longer storage. Apply only a very thin layer of oil suitable for kitchen tools.
- Protect the edge from impacts. Do not store the knife loose among other metal utensils.
Patina is not rust
Blue, grey, brownish or rainbow colouring may be a natural patina formed by the reaction of carbon steel with food. Active rust is usually orange, powdery or rough and should be removed gently as soon as possible.
Sharpening the Kanetsune KC-449
For restoring the edge, we recommend quality water sharpening stones. For regular maintenance of an undamaged edge, a medium grit such as approximately 1000 is suitable. A finer stone can then be used for smoothing and finishing the edge.
Do not sharpen the hard carbon steel blade with coarse pull-through sharpeners. If you do not have experience sharpening Japanese knives, use a professional sharpening service or take a course.
Traditional Nakiri for lovers of authentic Japan
Kanetsune KC-449 combines HIZUKURI hand forging, a high-performance Aogami #2 core, rustic INAKA finish and geometry designed for precise vegetable preparation.
Kanetsune KC-449Need advice?
Contact us by phone at +420 702 049 048, Monday to Friday between 7:30 and 16:00, or by email at info@dellinger.cz.
Frequently asked questions about Kanetsune KC-449
What is a Nakiri knife designed for?
Nakiri is a specialised Japanese knife for cutting, slicing, chopping and dicing vegetables and herbs.
What steel is the cutting core made from?
The cutting core is made from Japanese Blue Steel #2 carbon steel, also known as Aogami #2.
Is the Kanetsune KC-449 stainless?
No. Both the Blue Steel #2 core and the soft iron outer layers can corrode and require thorough drying and regular care.
What is the blade hardness?
Kanetsune states a hardness of 61–62 HRC.
What does INAKA finish mean?
INAKA refers to a rustic surface with an irregular black texture that emphasises the knife’s traditional forged and countryside character.
Are differences between individual knives normal?
Yes. With a hand-forged product, texture, pattern, shade and tooling marks may vary. The manufacturer explicitly notes these individual differences.
Can the knife be used to cut bones?
No. Nakiri is not a bone cleaver and must not be used on bones, frozen foods, hard pits or other very hard materials.
Can a patina form on the blade?
Yes. Colour changes are normal with carbon steel and soft iron. Patina is not the same as active orange rust.
How should the knife be cleaned?
Wash the knife by hand only, do not leave it in water and dry it thoroughly immediately after every use.
How should the Kanetsune KC-449 be sharpened?
Quality water sharpening stones are the best choice. Avoid coarse pull-through sharpeners that may damage the fine edge.
Additional parameters
| Category: | MUKASHI-NAGARANO Series |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.145 kg |
| EAN: | 4956856724491 |
| čepel: | ocel 3 vrstvá |
| ? délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | oválná - asijský typ |
| typ nože: | Nakiri - na zeleninu |
| production: | Japan |
| čepel: | ocel 3 vrstvá |
| délka ostří: | 201-250 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Chef / Gyuto |
| série: | Suncraft SENZO PROFESSIONAL SG2 Powder Steel |
| Gravírování: | ANO, obrázek +200 Kč |
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 |