Kawa-Hagi Knife 95mm Kanetsune Minamoto Kanemasa B-Series
Code: KNTN-KC-568Product detailed description
Compact Japanese knife for precise skinning and meat preparation with a Blue Steel #2 blade and a traditional zelkova wood handle.
Kanetsune KC-568 Kawa-Hagi is a specialised Japanese knife with a short 95 mm blade. Its compact dimensions and distinctly shaped tip support precise control when skinning, separating membranes and making other controlled cuts during the preparation of fish, game and meat.
The blade features a cutting core made from traditional Japanese carbon steel Blue Steel #2, also known as Aogami #2. The core is combined with outer layers of soft iron and hardened to 60–61 HRC. The result is a very fine edge that can be precisely restored on water sharpening stones.
The Japanese zelkova handle is complemented by a black plastic ferrule. The knife is made in the Japanese city of Seki and belongs to the traditional Minamoto Kanemasa B-Series.
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Precise 95 mm blade
The short blade allows controlled handling when skinning, trimming and carrying out detailed preparation.
Blue Steel #2
Traditional carbon steel offers a fine edge, good retention and pleasant restoration on sharpening stones.
Zelkova wood handle
Natural Japanese wood complements the traditional character and simple working construction of the knife.
Made in Seki
The model comes from the Japanese city known for its long tradition of knife and cutting-tool production.
What Kawa-Hagi is used for
The Kawa-Hagi shape is designed for work where precision and control are more important than a long slicing cut. The short blade allows you to work close to the ingredient and accurately follow the point where the edge separates skin or connective tissue.
- controlled skinning,
- separating membranes and connective tissue,
- trimming smaller cuts of meat,
- detailed work when preparing fish and game,
- precise working cuts in the field or during ingredient preparation.
Kawa-Hagi is not a bone cleaver
Do not use the knife for chopping through bones, prying joints or cutting frozen foods. Although it can be used when preparing meat and fish, its fine edge is intended primarily for precise cuts through soft tissue.
What the name Kawa-Hagi means
The Japanese word kawa means skin or surface, while the expression related to hagi conveys peeling or stripping. The name therefore reflects the knife’s main function – controlled separation of skin.
A similar name is also used for the Japanese marine fish kawahagi, known for its tough skin that is removed before cooking. This aptly reflects the character of the tool, but it should not create the impression that the KC-568 is intended only for a single species of fish.
Blue Steel #2 and soft iron cladding
The cutting section is made from Blue Steel #2, also known as Aogami #2. In addition to carbon, this Japanese carbon steel contains tungsten and a small amount of chromium, which improve its heat-treatment properties and wear resistance.
The hard cutting core is combined with sides made from soft iron. This is a traditional layered construction that supports the hard edge. Both the cutting core and the iron cladding are reactive materials and may change colour, develop a patina or corrode if not properly cared for.
The blade is not stainless
On this model, it is not only the exposed cutting core that can corrode. The outer soft iron layers are reactive as well. Therefore, wipe the blade regularly during use and wash and dry it thoroughly immediately after use.
Verified Kanetsune KC-568 specifications
| Parameter | Value |
|---|---|
| Manufacturer | Kanetsune Seki |
| Model | KC-568 |
| Series | Minamoto Kanemasa B-Series |
| Knife type | Kawa-Hagi |
| Blade length | 95 mm |
| Overall length | 215 mm |
| Handle length | 115 mm |
| Cutting core | Blue Steel #2 / Aogami #2 |
| Outer layers | Soft iron |
| Hardness | 60–61 HRC |
| Handle | Japanese zelkova with black plastic ferrule |
| Weight | 63 g |
| EAN / JAN | 4956856725689 |
| Country of origin | Japan – Seki |
Japanese zelkova handle
Zelkova is a harder deciduous wood native to East Asia. In Japan it is known as keyaki and is traditionally used for furniture, architectural elements and handles of working tools.
Each wooden handle may vary slightly in grain and shade. Do not leave it in water for long periods, do not put the knife in a dishwasher and use only a reasonable amount of water when cleaning.
Safe working technique
- cut with a controlled motion away from your fingers,
- when skinning, keep the edge at a shallow angle to the ingredient,
- do not use the tip to pry joints or hard parts,
- do not twist the blade sideways while the edge is inside the cut,
- when working in wet conditions, regularly dry both the handle and your hands,
- after use, store the knife safely out of reach of children.
Marek's tip
With a short Kawa-Hagi knife, there is no need to use great force. Its advantage is the control of the tip and short edge. When skinning, guide the blade at a shallow angle and let the sharpness do the work – this helps reduce unnecessary meat loss.
Cleaning and corrosion protection
- Wash the knife by hand only. A dishwasher can damage both the blade and the natural handle.
- Wipe the blade during use. Do not leave blood, salt, moisture or food residue on it.
- Dry it immediately after washing. Do not leave the knife to drip-dry or lie in the sink.
- Use oil for longer storage. Apply a very thin layer of oil suitable for kitchen and food-contact tools.
- Also check the area around the ferrule. Moisture can remain where the blade meets the handle.
Patina is natural
Grey, blue or rainbow colouring may be a natural patina of carbon steel. Active rust is usually orange, powdery or rough and should be removed gently as soon as possible.
Sharpening the Kawa-Hagi knife
Blue Steel #2 responds well to sharpening on water sharpening stones. Before sharpening, examine the original geometry and preserve the grind angle. For normal restoration of an undamaged edge, a medium grit of approximately 1000 can be used, followed by a finer finishing stone.
Do not use coarse pull-through sharpeners or excessive pressure. With a short and specifically shaped blade, it is important to maintain a consistent angle along the entire edge.
Precise Japanese knife for specialised work
Kanetsune KC-568 combines a compact Kawa-Hagi blade, traditional Aogami #2 carbon steel and a natural zelkova wood handle.
Kanetsune KC-568 Kawa-HagiNeed advice?
Contact us by phone at +420 702 049 048, Monday to Friday between 7:30 and 16:00, or by email at info@dellinger.cz.
Frequently asked questions about Kanetsune KC-568
What is the Kawa-Hagi knife designed for?
It is intended primarily for precise skinning, separating membranes and controlled preparation of fish, meat and game.
How long is the blade?
The blade of the Kanetsune KC-568 measures 95 mm.
What steel is the blade made from?
The cutting core is Blue Steel #2, also known as Aogami #2, and the outer layers are made from soft iron.
Is the Kanetsune KC-568 stainless?
No. Both the cutting core and the soft iron cladding are reactive and can corrode if not properly maintained.
What is the blade hardness?
The manufacturer states a hardness of 60–61 HRC.
Can the knife be used to chop through bones?
No. The knife is designed for precise cuts through soft tissue, not for chopping bones, prying joints or cutting frozen foods.
What is the handle made from?
The handle is made from Japanese zelkova and complemented by a black plastic ferrule.
Can patina form on the blade?
Yes. Patina is natural on carbon steel and soft iron. However, it is not the same as active orange rust.
How should the knife be cleaned?
Wash it by hand only and dry it thoroughly immediately after every use. Do not leave it in water or in a damp sheath.
How should the Kanetsune KC-568 be sharpened?
Quality water sharpening stones are the best choice, while preserving the original grind geometry along the entire short blade.
Additional parameters
| Category: | Minamoto Kanemasa B-series |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.063 kg |
| EAN: | 4956856725689 |
| čepel: | ocel 3 vrstvá |
| ? délka ostří: | 0-100 mm |
| typ rukojeti (střenky): | oválná - asijský typ |
| série: | Kanetsune Minamoto Kanemasa B-Series |
| production: | Japan |
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 |