Kanetsune MUKASHI-NAGARANO 165 mm Japanese WA-Santoku Knife, Kodai
Code: KNTN-KC-422Related products
Product detailed description
Japanese Santoku Knife MUKASHI-NAGARANO – Blue Steel #2 and Traditional HIZUKURI Forging
The Santoku knife from the MUKASHI-NAGARANO series represents a return to honest Japanese craftsmanship and traditional production using the HIZUKURI (manual fire forging) method. This historical technique is slowly disappearing today as the number of experienced blacksmiths decreases every year. These knives are created by the hands of young artisans who strive to preserve traditional methods and pass them on to future generations. Each piece is an original with its own character and soul, infused with genuine manual labor. The core of the blade consists of Blue Steel #2 (Aogami #2) carbon steel, known for its extreme sharpness and long edge retention. This type of steel offers top-tier cutting performance but requires regular care as it is prone to corrosion. The blade features a traditional KODAI finish, which gives the knife a rustic, authentic look reminiscent of old blacksmithing techniques. This raw surface not only highlights the unique character of each piece but also pays homage to the history of Japanese knifemaking. The surface may be rougher and less "perfect" than modern products – however, that is precisely its strength. The authentic look and raw processing refer to “Good Old Japan”, where functionality was more important than perfect visuals.
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Cutting Style and Usage
The Santoku is designed for three main tasks – slicing, dicing, and mincing. Thanks to the flatter edge line, it is ideal for push cuts, pull cuts, and fast chopping techniques. The wider blade provides excellent control during work and allows for easy transfer of sliced ingredients. The knife excels at processing meat, fish, vegetables, and fruit, making it perfect for everyday kitchen use. Blue Steel #2 carbon steel ensures a very aggressive and precise cut, allowing the knife to penetrate ingredients easily without unnecessary pressure.
Main Advantages
- Traditional manual HIZUKURI forging
- Blue Steel #2 carbon steel core
- Extreme sharpness and long edge retention
- Authentic rustic appearance
- Each piece is a unique original
- Ideal for slicing, dicing, and mincing
- Perfect control thanks to the wider blade
- Honest Japanese craftsmanship
Knife Parameters:
| Total length: | 310 mm |
| Blade length: | 165 mm |
| Blade thickness: | 3.0 mm |
| Weight: | 120 g |
The core of the knife is made of traditional Japanese Blue Steel #2 (Aogami #2) carbon steel, which ranks among the most respected materials for knife production. This steel is primarily valued for its extreme sharpness, long edge retention, and excellent cutting properties. It achieves high hardness (typically around 61–63 HRC), allowing for a very aggressive and precise cut. At the same time, it maintains sufficient toughness, making it reliable for everyday use. Carbon content and additives like tungsten and chromium contribute to better wear resistance and edge stability. Unlike stainless steels, carbon steel is prone to corrosion and therefore requires regular care – drying after use and occasional oil treatment. The reward is maximum cutting performance that every demanding user will appreciate. The blade is manufactured using the traditional HIZUKURI (manual fire forging) method, which gives the knife its unique character. The surface is often finished in a rustic KODAI style, highlighting the raw beauty of the material and referencing historical Japanese knifemaking.
The handle has a traditional rounded shape, ensuring a firm and natural grip during work. It is made of durable magnolia wood, which fits well in the hand and offers a balanced feel while cutting.
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Do you need advice? We are happy to help you with your selection or answer your product questions! Call our customer line +420 702 049 048, available for you Mon - Fri, 7:30 - 16:00! |
Recommendations and Maintenance
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Never wash the knife in the dishwasher. To maintain sharpness, wash the knife by hand and dry it immediately.|
Please Note Each knife is made from natural materials. Every piece of steel is original and inimitable, so your knife may not look exactly like the photograph. The knife you receive will be of the same quality and detail but may differ slightly. |
Sharpening a Kitchen Knife
For the knife edge, we recommend using diamond and water sharpening stones. If you are not 100% sure of your skills and dexterity, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, seek a professional sharpener in your area. Damage that could occur during unprofessional sharpening is irreversible.
Cleaning a Kitchen Knife:
Particles of aggressive substances attached to the blade surface can begin to corrode and create spots on the knife surface that look like rust. However, it is not the knife edge itself rusting, but those attached particles. For removal, baking soda is commonly used, which creates a "paste" when wet, along with an old cork stopper.
Dellinger Guarantee
Products delivered by Dellinger come with a 100% satisfaction guarantee. We guarantee an excellent product that will provide you with the best service and has been proven by many satisfied customers. Each piece can become a thoughtful gift solution for birthdays, weddings, or Christmas. Every product Dellinger offers is carefully inspected. We provide a lifetime warranty against any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in any (even unpleasant) situation.Additional parameters
| Category: | MUKASHI-NAGARANO Series |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.145 kg |
| EAN: | 4956856724224 |
| 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 |