Kanetsune MUKASHI-NAGARANO 165 mm Japanese WA-Santoku Knife, Inaka
Code: KNTN-KC-448Related products
Product detailed description
Kanetsune KC-448 is a hand-forged Japanese Santoku knife combining traditional HIZUKURI craftsmanship, high-performance Blue Steel #2 carbon steel and a distinctive rustic INAKA finish.
The versatile 165 mm blade is suitable for everyday preparation of vegetables, fruit, herbs, boneless meat and fish. Its wider profile provides good cutting control and makes it easy to transfer chopped ingredients from the cutting board.
Every piece bears visible traces of hand forging. Small differences in pattern, texture or workmanship are therefore not defects, but a natural part of an authentic handcrafted product.
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Traditional HIZUKURI forging
The MUKASHI-NAGARANO series recalls a time when kitchen knives were made primarily as honest working tools. The blade is shaped using the traditional HIZUKURI method, in which its basic profile is created through fire, hammering and the experienced hands of the smith.
Kanetsune notes that the number of craftsmen who master this method is gradually declining. The individual knives are therefore made by young Japanese smiths who strive to preserve these traditional techniques for future generations.
Blue Steel #2
Aogami #2 carbon steel provides a very fine edge, precise cutting and good edge retention.
Hardness 61–62 HRC
The high hardness supports edge stability, but requires proper technique without prying or lateral stress.
INAKA finish
The irregular black surface preserves the rustic appearance of the forged blade and gives every piece its own character.
Magnolia handle
The lightweight traditional magnolia handle with a plastic ferrule supports a natural and easy-to-control grip.
Blue Steel #2 blade
The cutting layer is made from Japanese carbon steel Blue Steel #2, also known as Aogami #2 . The core is combined with softer iron forming the outer part of the blade. The result is a traditional layered construction combining a hard edge with a softer supporting material.
Blue Steel #2 makes it possible to create a very fine, aggressive-cutting edge. However, it is not stainless steel. After contact with food, the blade naturally changes colour and gradually develops a patina. This is normal for carbon steel and is not the same as active corrosion.
A carbon-steel blade requires care
Wash the knife by hand after every use, dry it immediately and never leave it lying in water or a damp environment. Before longer-term storage, the blade can be treated with a very thin layer of oil suitable for kitchen knives.
INAKA – every knife is unique
The term INAKA can be associated with a rural, natural and deliberately unrefined character. The blade surface has an irregular black texture on which traces of traditional forging and hand finishing may remain visible.
Because of the hand production process, individual pieces may differ in shade, pattern, small scratches or surface roughness. The manufacturer describes these differences as a natural characteristic of a forged product. Your knife therefore may not look exactly the same as the one shown in the product photograph.
What is a Santoku suitable for?
Vegetables and herbs
The straighter section of the edge makes precise cutting, portioning, chopping herbs and preparing vegetables into cubes or thin slices easier.
Boneless meat
The sharp blade handles portioning trimmed meat, removing membranes and preparing thin, even slices very well.
Fish and fruit
The fine edge allows clean preparation of boneless fillets and soft fruit without unnecessarily crushing the ingredients.
A Santoku is more versatile than a purely vegetable-focused Nakiri knife. However, if you mainly prepare vegetables and prefer a tall rectangular blade, also take a look at the Kanetsune KC-449 WA-Nakiri INAKA .
Technical specifications of Kanetsune KC-448
| Parameter | Value |
|---|---|
| Manufacturer | Kanetsune Seki |
| Model | KC-448 |
| Knife type | WA-Santoku |
| Series | MUKASHI-NAGARANO |
| Surface finish | INAKA finish |
| Blade material | Blue Steel #2 core with soft iron |
| Hardness | 61–62 HRC |
| Blade length | 165 mm |
| Overall length | 310 mm |
| Blade thickness | approximately 1 mm at the tip and 3 mm at the heel |
| Handle material | magnolia wood, plastic ferrule |
| Weight | 130 g |
| Sheath | not included |
| Country of origin | Japan |
| EAN | 4956856724484 |
Proper use and maintenance
- Use the knife on a wooden or high-quality plastic cutting board.
- Wash it by hand after use and dry it thoroughly without delay.
- Do not wash it in a dishwasher and do not leave it submerged in water.
- Do not cut bones, frozen foods, hard pits or other very hard materials.
- Do not twist or pry with the blade during cutting, and do not subject the edge to lateral pressure.
- Before longer storage, apply a thin layer of suitable oil to the blade.
- Store the knife so that the edge does not touch other metal objects.
Be careful with hard and frozen ingredients
The hard Blue Steel #2 edge is designed for precise cutting, not chopping bones or prying. Incorrect lateral loading can cause small chips in the edge or damage to the blade.
Sharpening the knife
For restoring the edge, we recommend Japanese water sharpening stones . For normal maintenance, a grit of approximately 1000 can be used, while finer stones are suitable for subsequent smoothing and finishing of the edge. Avoid coarse pull-through sharpeners, which may unnecessarily remove too much material from the fine edge.
Marek's tip
I would recommend the KC-448 to anyone who wants to experience the character of a traditional Japanese carbon-steel knife while also needing a versatile shape for everyday cooking. After use, simply wash and dry it immediately. The reward is an exceptionally pleasant cut and a natural patina that will gradually give your knife its own individual appearance.
Traditional Japanese Santoku for everyday cooking
Discover the hand-forged Kanetsune KC-448 with a Blue Steel #2 blade and authentic INAKA finish.
View Kanetsune KC-448Need advice?
Call us at +420 702 049 048 Monday to Friday between 7:30 and 16:00 or email us at info@dellinger.cz.
Frequently asked questions about Kanetsune KC-448
What is the Santoku KC-448 suitable for?
It is suitable for everyday cutting, slicing and portioning of vegetables, fruit, herbs, boneless meat and fish.
What steel is the blade made from?
The cutting core is made from Blue Steel #2 carbon steel, also known as Aogami #2, and is combined with soft iron.
What is the blade hardness?
The manufacturer states a hardness of 61–62 HRC.
Is Blue Steel #2 stainless steel?
No. It is carbon steel that can react with moisture and food. The knife must be washed and dried immediately after use.
What does the INAKA finish mean?
INAKA is a rustic surface finish with an irregular black texture that preserves the authentic character of the hand-forged blade.
Why do individual knives look different?
Each piece is hand-forged. Differences in pattern, texture, small scratches or surface roughness are a natural feature of the manufacturing process.
What is the actual weight of the KC-448?
According to official Kanetsune manufacturer data, the knife weighs 130 grams. Handcrafted pieces may show a small manufacturing variation.
Can the knife be washed in a dishwasher?
No. A dishwasher can damage both the carbon-steel blade and the wooden handle. Wash the knife by hand only and dry it immediately.
Can I use this knife to cut bones and frozen foods?
No. The hard edge is not designed for bones, frozen ingredients, hard pits, prying or twisting in the cut.
How should the KC-448 be sharpened?
Water sharpening stones are the best choice. For normal maintenance, you can start at around 1000 grit and continue with a finer stone.
Additional parameters
| Category: | MUKASHI-NAGARANO Series |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.145 kg |
| EAN: | 4956856724484 |
| čepel: | ocel 3 vrstvá |
| ? délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | oválná - asijský typ |
| typ nože: | Santoku |
| 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 |