Kanetsune SPG2 Powder Steel 210 mm WA-Chef/Gyuto Knife
Code: KNTN-KC-382Related products
Product detailed description
Japanese Gyuto Knife SPG2 with HAMON – Precision Without Compromise
This premium Japanese Gyuto knife features a three-layer blade with a core made of high-quality powder steel SPG2 (Super Gold 2). It offers extreme sharpness, long-lasting edge retention, and high resistance to wear and corrosion. The blade has an elegant satin finish with a subtle appearance, complemented by a distinct wavy HAMON line – a symbol of traditional Japanese blacksmithing inspired by KATANA swords. Each cut thus combines modern technology with historical aesthetics. With a hardness exceeding 62 HRC, the knife maintains perfect sharpness even during demanding use, while retaining sufficient toughness for everyday kitchen work. The spine and edge of the knife taper smoothly to the tip, ensuring maximum control and extraordinary cutting power with every movement. The knife is exceptionally versatile – perfectly handling dicing, slicing, and cleaning of meat, fruit, and vegetables. Thanks to the higher tip position, the Gyuto is also ideal for rock-chopping herbs, vegetables, or nuts. The long blade allows for smooth cuts without unnecessary pressure. The handle is ergonomically shaped for a secure and comfortable grip, offering great balance and maximum control during work. The combination of Japanese craftsmanship, precision, and modern technology makes this knife a unique tool for every chef. Made in the Japanese city of Seki, which is famous for its knife production.
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Main Benefits
- Premium SPG2 (Super Gold 2) steel
- Three-layer blade construction
- Extreme sharpness and long edge retention
- High resistance to corrosion and wear
- Elegant HAMON inspired by the Katana
- Smooth blade tapering for maximum performance
- Ideal for slicing, dicing, and rock-chopping
- Perfect balance and control
- Made in Seki (Japan)
Knife Parameters:
| Total length: | 350 mm |
| Blade length: | 210 mm |
| Blade thickness: | 1.8 mm |
| Weight: | 145 g |
The core of the knife is made of SPG2 (Super Gold 2) steel, also known as R2 or SRS-2, which was developed in Japan. This steel belongs to the so-called powder steels, which means it is created from finely ground metal powder that is subsequently pressed and sintered. Thanks to this, it has a very homogeneous structure and excellent properties. SPG2 is considered one of the best steels for knife production in the world. It excels in a combination of high hardness (usually 62+ HRC), extraordinary wear resistance, and very good corrosion resistance. It contains approximately 1.3–1.5% carbon and is alloyed with elements such as chromium, molybdenum, and vanadium, which ensure long edge life and overall material stability. Knives made of SPG2 steel achieve extreme sharpness and, thanks to high hardness, can maintain it for a very long time, which is ideal for both daily and professional use. At the same time, they retain sufficient toughness, making them reliable even for more demanding tasks. Due to its corrosion resistance, SPG2 steel is relatively low-maintenance and suitable even for the humid environment of a kitchen. Therefore, it is very popular among professional chefs and demanding users. Stainless steel is used on the sides of the blade to protect the core while creating the characteristic wavy HAMON pattern, inspired by traditional Japanese KATANA swords. This detail adds not only functionality but also a unique aesthetic look to the knife.
The handle is shaped into a traditional octagonal profile, which ensures a firm, secure, and natural grip for any cutting style. It is made of reinforced laminated wood in an elegant grey shade, which is resistant to moisture, deformation, and normal wear. Decorative elements made of striped ebony are used at both ends of the handle, giving the knife a luxurious look and emphasizing its Japanese character. The surface of the handle is precisely machined and polished, making it feel very smooth while remaining non-slip in the hand. The handle is perfectly balanced against the blade, ensuring comfortable handling, precision, and control during work. The Seki Kanetsune logo is marked on the end of the handle as a confirmation of quality and origin from the Japanese knife-making center of Seki.
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Need advice? We are happy to help you with your selection or answer your product questions! Call our customer service line at +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 a dishwasher. To maintain sharpness, hand wash and dry immediately.|
Notice Each knife is made from natural materials. Each piece of steel is original and inimitable, so your knife may not look exactly like the one in the photograph. The knife you receive will be of the same quality and detail, but may vary 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 adhering to the blade surface can begin to corrode and create spots on the knife surface that look like rust. However, it is not the blade steel rusting, but those adhering particles. Baking soda mixed with water to create a "paste" and an old cork stopper are commonly used for removal.
Dellinger Guarantee
Products supplied by Dellinger come with a 100% satisfaction guarantee. We guarantee an excellent product that will provide you with the best service, proven by many satisfied customers. Each piece can be a wise gift solution for a birthday, wedding, or Christmas. Every product Dellinger offers is carefully inspected. We provide a lifetime warranty for any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in every (even unpleasant) situation.Additional parameters
| Category: | KC 380 series SG-2 |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.145 kg |
| EAN: | 4956856723821 |
| čepel: | ocel 3 vrstvá |
| ? délka ostří: | 201-250 mm |
| typ rukojeti (střenky): | oktagonal (8mi hran) |
| typ nože: | Chef / Gyuto |
| 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 |