Kanetsune VG-10 210 mm WA-Chef/Gyuto Knife
Code: KNTN-KC-392Related products
Product detailed description
Japanese Gyuto Knife 210 mm Kanetsune KC-392 – VG-10 and HAMON Suguha
The Gyuto 210 mm knife from the Kanetsune KC-390 series represents the perfect fusion of modern Japanese steel and traditional aesthetics. The three-layer blade with a VG-10 stainless steel core offers excellent sharpness, long edge retention, and high corrosion resistance. The elegant satin finish of the blade is complemented by a distinctive SUGUHA-style HAMON line (straight line), referencing traditional Japanese KATANA swords. This detail gives the knife a unique character and visual depth. With a blade length of 210 mm, the Gyuto is ideal for universal use – it perfectly handles cutting meat, fish, fruits, and vegetables. It is suitable for both precise straight cuts and rocking motion chopping. The spine and edge of the knife taper smoothly to the tip, ensuring maximum control and extraordinary cutting power with every movement. The thin blade profile allows for smooth passage through ingredients without tearing and minimizes resistance during the cut. The knife is exceptionally versatile – it excels at cutting, slicing, and cleaning meat, fish, fruits, and vegetables. Thanks to its length and geometry, it is ideal for long, smooth single-stroke cuts, which you will appreciate especially when portioning meat or cutting larger ingredients. Due to the higher-placed tip, the Gyuto is also suitable for rocking-motion chopping of herbs, vegetables, or nuts, while maintaining precision for detailed work with the tip. VG-10 steel is known for its balance – combining high hardness, wear resistance, and easy maintenance, making it an ideal choice for everyday use. The handle features a traditional octagonal shape and is made of high-quality grey laminated wood. It offers a firm, natural grip, excellent balance, and comfort during work. The subtle wood grain combined with precise polishing highlights the minimalist yet elegant look of the knife. The Seki Kanetsune logo is marked on the end of the handle, confirming its origin from one of Japan's most significant knife-making centers. Made in the Japanese city of Seki.
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Main Advantages
- Universal Gyuto knife with a 210 mm blade length
- VG-10 stainless steel core
- Excellent sharpness and long edge retention
- High corrosion resistance
- Three-layer blade construction
- Elegant HAMON (Suguha)
- Thin profile for smooth and precise cutting
- Ideal for slicing, dicing, and rocking motion cutting
- Ergonomic octagonal handle
- Perfect balance and control
- Made in Seki (Japan)
Knife Parameters:
| Total length: | 350 mm |
| Blade length: | 210 mm |
| Blade thickness: | 1.8 mm |
| Weight: | 150 g |
The core of the knife is made of VG-10 steel, which was developed in Japan and is among the most widely used stainless steels for high-quality kitchen knives. This steel is known for its excellent combination of sharpness, wear resistance, and high corrosion resistance. VG-10 reaches a hardness of approximately 60–61 HRC, allowing for an extremely sharp edge while maintaining good toughness for everyday use. It contains approximately 1% carbon and is alloyed with elements such as chromium, molybdenum, vanadium, and cobalt, which ensure long edge life, strength, and material stability. VG-10 steel knives are characterized by very good cutting performance and are less demanding in terms of maintenance than carbon steels. Due to their high corrosion resistance, they are ideal for kitchen use, where contact with moisture and food acids occurs. Stainless steel is used on the sides of the blade to protect the core while creating the characteristic SUGUHA-style HAMON pattern (straight line), inspired by traditional Japanese KATANA swords. This detail adds not only functionality but also a unique aesthetic appearance 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 plywood in an elegant grey shade, which is resistant to moisture, deformation, and normal wear. The surface of the handle is precisely processed 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 choice or answer your questions about the products! Call our customer line at +420 702 049 048, available Mon - Fri, 7:30 - 16:00! |
Recommendations and Maintenance
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Never wash the knife in the dishwasher. To maintain sharpness, hand wash the knife and dry it immediately.|
Notice Each knife is made from natural materials. Every piece of steel is original and inimitable, therefore your knife may not look exactly like the photograph. The knife you receive will be of the same quality and detail, but it 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 knife edge itself rusting, but rather those adhering particles. Baking soda, for example, is commonly used for removal, forming a "paste" after wetting, and an old wine cork.
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 and has been tested by many satisfied customers. Each piece can be a wise gift solution for birthdays, weddings, or Christmas. Every product offered by Dellinger is carefully inspected. We bring you 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 any (even unpleasant) situation.Additional parameters
| Category: | KC-390 series VG-10 |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.145 kg |
| EAN: | 4956856723920 |
| 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 |