KC-950 Tsuchime series
Kanetsune KC-950 Tsuchime Series
Japanese Kanetsune KC-950 Tsuchime kitchen knives made from DSR-1K6 steel, with a hammered Tsuchime blade surface, oval Asian Plywood handle and practical shapes for everyday cooking, vegetables, meat, fish and precise slicing.
Japanese Kanetsune KC-950 knives with Tsuchime finish
Kanetsune KC-950 Tsuchime Series is a line of Japanese kitchen knives by Kanetsune Seki - Kitasho Co., Ltd.. The series offers practical kitchen shapes for everyday cooking – from universal Gyuto/Chef and Santoku knives through vegetable Nakiri, slicing Sujihiki knives and compact Ko-Deba for smaller fish.
The entire series shares a mono-composite blade, Japanese stainless steel DSR-1K6 with high carbon content by Daido Steel Co., Ltd., a hammered Tsuchime surface and an oval Asian-style handle made from Plywood.
The hammered blade surface helps reduce food sticking to the knife. That makes the knives useful for cutting vegetables, fruit, boneless meat, fish and fine slices. KC-950 is suitable for customers who want a Japanese knife with a more traditional look, good control and practical maintenance.
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DSR-1K6 steel
Japanese stainless high-carbon steel by Daido Steel Co., Ltd. for everyday kitchen use.
Tsuchime finish
The hammered blade surface helps reduce food sticking to the knife.
8 models in the series
Gyuto/Chef, Santoku, Nakiri, Sujihiki and Ko-Deba cover most everyday kitchen tasks.
Oval handle
Asian-style Plywood handle supports comfortable grip and a light knife feel.
Overview of the Kanetsune KC-950 Tsuchime Series
| Parameter | Value |
|---|---|
| Series name | Kanetsune KC-950 Tsuchime Series |
| Brand | Kanetsune Seki - Kitasho Co., Ltd. |
| Number of items in the category | 8 items in total |
| Blade steel | DSR-1K6 |
| Steel manufacturer | Daido Steel Co., Ltd. |
| Blade type | Mono-composite |
| Blade finish | Tsuchime – hammered surface |
| Handle | Plywood |
| Handle type | Oval – Asian style |
| Blade lengths in the category | 105 mm, 165 mm, 180 mm, 210 mm and 240 mm depending on model |
| Knife types | Gyuto/Chef, Santoku, Nakiri, Sujihiki and Ko-Deba |
Models in the KC-950 Tsuchime Series
| Model | Code | Blade length | Price | Use |
|---|---|---|---|---|
| Japanese Gyuto/Chef knife 210 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-957 | 210 mm | 1 699 Kč | Universal chef knife for cutting meat, vegetables, fruit and herbs. |
| Japanese Gyuto/Chef knife 180 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-951 | 180 mm | 1 399 Kč | Shorter and more agile universal knife for smaller workspaces. |
| Japanese Santoku knife 165 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-952 | 165 mm | 1 399 Kč | Versatile knife for meat, fish, vegetables, fruit and everyday cutting. |
| Japanese Sujihiki slicing knife 210 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-955 | 210 mm | 1 199 Kč | Slicing knife for roast meat, ham, turkey, fish and carpaccio. |
| Japanese Nakiri knife 165 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-953 | 165 mm | 1 399 Kč | Vegetable knife with a wide blade for board work. |
| Japanese Sujihiki slicing knife 240 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-959 | 240 mm | 1 599 Kč | Longer slicing knife for larger meat cuts, ham, fish and long slicing strokes. |
| Japanese Gyuto/Chef knife 240 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-958 | 240 mm | 1 649 Kč | Long universal chef knife for larger ingredients and smooth cutting strokes. |
| Japanese Ko-Deba knife 105 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-956 | 105 mm | 999 Kč | Compact knife for cleaning, filleting and butterflying smaller fish. |
How to choose the right KC-950 knife
| Kitchen need | Recommended type | Why it makes sense |
|---|---|---|
| One main universal knife | Santoku 165 mm or Gyuto/Chef 210 mm | Santoku is agile and universal, while Gyuto 210 mm offers a longer cutting stroke. |
| Smaller kitchen or smaller board | Gyuto/Chef 180 mm | The shorter blade is quick, easy to control and suitable for everyday home cooking. |
| Vegetables, herbs and fruit | Nakiri 165 mm | The wide blade and straighter profile fit precise work on a cutting board. |
| Clean slicing of meat and fish | Sujihiki 210 mm or Sujihiki 240 mm | The narrow and longer blade enables a smooth slicing stroke without unnecessary tearing of fibres. |
| Larger ingredients and long cutting strokes | Gyuto/Chef 240 mm | The long blade is suitable for larger meat, vegetables and smooth slicing. |
| Smaller fish | Ko-Deba 105 mm | The compact shape is practical for cleaning, filleting and butterflying smaller fish. |
Recommendation for choosing
If you are choosing your first knife from this series, choose Santoku 165 mm or Gyuto/Chef 210 mm. If you already have a main knife, it makes sense to add Nakiri for vegetables, Sujihiki for slicing or Ko-Deba for smaller fish.
DSR-1K6 steel and Tsuchime finish
DSR-1K6 is a Japanese stainless high-carbon knife steel by Daido Steel Co., Ltd.. In the KC-950 series it offers a practical balance between sharpness, easier maintenance and everyday kitchen usability.
The Tsuchime finish is a hammered blade surface. In addition to its distinctive look, it has a practical function – it helps reduce sticking of ingredients to the blade when cutting vegetables, fruit, meat or fish.
The mono-composite construction means the blade is not layered like Damascus knives. KC-950 therefore feels clean, practical and straightforward: the emphasis is on functional shape, usable steel, good handling and a typical Japanese look.
Care, cleaning and sharpening
Kanetsune KC-950 Tsuchime knives are quality Japanese kitchen knives and deserve proper care. The basics are hand washing, immediate drying, a suitable board and safe storage with protected edge.
- Hand washing: never wash the knives in a dishwasher; wash them by hand after use and dry immediately.
- Suitable board: use a wooden or quality plastic board, not glass, stone or ceramic.
- No hard ingredients: do not use the knives on bones, hard or frozen foods unless the specific model is designed for it.
- No prying: do not use the blade as a pry bar, do not bend it and do not apply side pressure to the edge.
- Safe storage: use an edge guard, saya, stand, block or magnetic holder.
- Sharpening: water or diamond sharpening stones are suitable for edge restoration.
Manual finishing of a new knife
For selected knives you can choose manual finishing on sharpening stones. It helps prepare the edge for a more precise cut, cleaner work with ingredients and more demanding kitchen use.
Recommended related categories
Need advice choosing a Kanetsune KC-950 knife?
We will be happy to advise you whether to choose Gyuto, Santoku, Nakiri, Sujihiki or Ko-Deba, which size will suit you and how to care for the knife correctly. Contact us at +420 702 049 048, Mon - Fri, 7:30 - 16:00.
Frequently asked questions about the Kanetsune KC-950 Tsuchime Series
1. What is the Kanetsune KC-950 Tsuchime Series?
Kanetsune KC-950 Tsuchime Series is a line of Japanese kitchen knives by Kanetsune Seki - Kitasho Co., Ltd. with DSR-1K6 steel blade, Tsuchime finish and oval Plywood handle.
2. What steel are KC-950 knives made from?
The knives in this series use Japanese stainless high-carbon steel DSR-1K6 by Daido Steel Co., Ltd.
3. What does Tsuchime finish mean?
Tsuchime is a hammered blade surface that helps reduce sticking of cut ingredients to the knife and gives the blade a distinctive Japanese appearance.
4. What knife types are in the KC-950 series?
The category includes Gyuto/Chef, Santoku, Nakiri, Sujihiki and Ko-Deba models.
5. Which knife should I choose first?
As a first knife, we recommend Santoku 165 mm or Gyuto/Chef 210 mm. Both shapes are universal and suitable for everyday cooking.
6. What is a Nakiri knife suitable for?
Nakiri is a Japanese vegetable knife. The wide blade and straighter profile fit precise cutting on a board, vegetables, fruit and herbs.
7. What is a Sujihiki knife suitable for?
Sujihiki is a Japanese slicing knife for roast meat, ham, turkey, fish, boneless meat and very thin slices such as carpaccio.
8. What is a Ko-Deba knife suitable for?
Ko-Deba is a compact knife mainly designed for smaller fish, such as cleaning, filleting and butterflying.
9. Are KC-950 knives dishwasher safe?
No. Wash Kanetsune KC-950 Tsuchime knives by hand, dry immediately and store with the edge protected.
10. How should KC-950 knives be sharpened?
Water or diamond sharpening stones are suitable for restoring the edge. If unsure, professional sharpening or a knife sharpening course is recommended.
