Knives from Kanetsune Seki (JAPAN)
Kanetsune Seki is a renowned Japanese company specializing in the production of high quality kitchen knives and cutting tools. It is located in the city of Seki in Gifu Prefecture, which is famous for its more than 800 years of tradition in sword and knife making, earning it the nickname "the city of blades".
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History and tradition
The name Kanetsune comes from the famous swordsman Kanetsune, who lived in the Muromachi period (14th-16th century). The company was founded to continue the heritage of traditional Japanese blacksmithing and bring its benefits to modern users.
Products
Kanetsune Seki offers a wide range of knives and tools:
- Gyuto, Santoku, Nakiri, Usuba, Deba and other kitchen knives designed for specific cooking tasks.
- Damascene knives: knives with multi-layered blades made of Damascene steel, which provides a unique look and excellent cutting properties.
- Outdoor knives: knives designed for hunting, camping and other outdoor activities.
Craftsmanship and technology
The company combines traditional craft techniques with modern technology:
- High quality materials: They use steels like VG10, Aogami (blue paper steel) and Shirogami (white paper steel) for maximum sharpness and durability.
- Multilayered blades: Some knives have blades composed of 17 to 33 layers, which adds to the strength and flexibility of the knife.
- Hand finishing: Experienced craftsmen hand sharpen and polish the blades for perfect sharpness and aesthetic appearance.
Design and ergonomics
- Traditional handles: made of quality woods such as magnolia or rosewood, often in combination with hornwood rings.
- Ergonomic shape: the handles are designed for a comfortable grip and easy handling.
International recognition
Kanetsune Seki exports its products worldwide and has earned a reputation for:
- Quality: high standards in craftsmanship and materials.
- Traditions: Preserving and promoting Japan's blacksmithing heritage.
- Innovation: continuously improving technology and design to meet the needs of modern cooks.
Knife care
To maintain the performance and life of the knives, it is recommended:
- Hand wash: after use, wash the knife by hand and dry immediately.
- Regular grinding: Use sharpening stones suitable for Japanese knives.
- Proper storage: store your knives in a safe place, ideally in a protective case or on a magnetic bar.
Commitment to excellence
Kanetsune Seki is a symbol of the combination of tradition and modern craftsmanship. Their knives are prized by professional chefs and home enthusiasts alike for their reliability, aesthetics and performance.
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KC-950 Tsuchime series
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KC-400 11-layers damascus
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Minamoto Kanemasa B-series
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AUS-10 series
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Honsho Kanemasa E-series
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Meat Processing Knife series
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555-series
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Hon-Warikomi 2000-series
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Tsuchime VG-1 series
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Minamo - Kaze Series
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Namishibuki series
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YH-3000 Series
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KC-120 Aogami Series
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KC-100 series
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KC-200 series
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Hon-Warikomi YS-900 series
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Blue Steel "Zen-Bokashi"
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Honsho Kanemasa G-Series
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Wooden Saya Kanetsune
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KC-150 series
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Kanetsune VARIOUS
