Kengata Knife 180 mm Kanetsune Hon-Warikomi 2000 Series
Code: KNTN-KC-147Related products
Product detailed description
Kanetsune KC-147 Kengata 180 mm – Japanese sharpness with the character of carbon steel
A versatile Japanese kitchen knife from the traditional knife-making city of Seki combines the distinctive Kengata profile, three-layer Hon-Warikomi construction and a hard core of Takefu Shiro 2 carbon steel.
Kanetsune KC-147 Kengata 180 mm is a versatile kitchen knife designed for cutting meat, fish, vegetables, fruit and herbs. The 180 mm blade offers enough space for everyday food preparation while remaining easy to control even in a smaller kitchen.
The distinctive Kengata profile resembles the versatile Gyuto knife, but differs with a more angular spine line and a characteristically shaped tip. This makes precise work, portioning smaller ingredients and finishing cuts with the knife tip easier.
At the heart of the blade is a hard core made from Japanese carbon steel Takefu Shiro 2, hardened by the manufacturer to at least 61 HRC. The core is protected on both sides by SUS410 stainless steel. The result is a traditional three-layer Hon-Warikomi construction that combines very good cutting performance with easier maintenance of the blade sides.
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Takefu Shiro 2 core
Hard Japanese carbon steel makes it possible to create a fine and extremely sharp edge.
Hon-Warikomi
Three-layer blade with a hard core inserted between two layers of corrosion-resistant SUS410 steel.
Kengata 180 mm
Versatile length and distinctive tip for precise and smooth kitchen cutting.
Made in Japan
The knife comes from the city of Seki, one of the most important centres of Japanese knife making.
Versatile Kengata profile
Kengata is based on the versatile concept of the Japanese kitchen knife. The blade can be used for smooth slicing, portioning, chopping herbs and precise work with the tip. Thanks to its 180 mm length, the knife is suitable for everyday preparation of smaller and medium-sized ingredients.
| Use | Examples of work | Recommendation |
|---|---|---|
| Vegetables | Slicing, dicing and fine chopping | Use a wooden or high-quality plastic cutting board |
| Meat | Portioning boneless meat and removing membranes | Do not cut into bones, joints or frozen ingredients |
| Fish | Portioning fillets and preparing smaller pieces | Rinse and dry the knife immediately after use |
| Fruit and herbs | Slicing, cutting and fine chopping | Wipe the blade without delay after acidic ingredients |
What Hon-Warikomi construction means
Hon-Warikomi is a traditional layered construction in which hard cutting steel is inserted between two protective layers. In the KC-147, the cutting core is made from Takefu Shiro 2, while the sides of the blade are made from corrosion-resistant SUS410 steel.
A core hardness of at least 61 HRC supports long-lasting performance of the fine edge. Higher hardness, however, requires correct working technique – the blade is not intended for prying, twisting in the cut or contact with hard materials.
The Shiro 2 core is not stainless
The protective SUS410 layers are corrosion-resistant, but the exposed core along the edge is made from reactive carbon steel. Therefore, wash the knife after use, dry it immediately and do not leave it in contact with moisture or food residues.
Technical specifications
| Manufacturer | Kanetsune Seki |
|---|---|
| Model | KC-147 |
| Series | Hon-Warikomi 2000 Series |
| Knife type | Kengata / versatile kitchen knife |
| Total length | 305 mm |
| Blade length | 180 mm |
| Blade thickness | 1,8 mm |
| Blade construction | Three-layer Hon-Warikomi |
| Core steel | Takefu Shiro 2 – carbon steel |
| Protective layers | SUS410 stainless steel |
| Hardness | At least 61 HRC |
| Handle | Laminated wood, three rivets and stainless-steel bolster |
| Handle length | 120 mm |
| Weight | Approx. 150 g |
| EAN | 4956856721476 |
| Country of origin | Japan – Seki |
Western handle for secure knife control
The laminated wood handle has a classic Western shape and is firmly secured with three rivets. A stainless-steel bolster reinforces the transition between blade and handle. The construction allows a natural full-handle grip as well as a chef’s pinch grip between the thumb and index finger.
Care for the carbon-steel edge
- Wash the knife only by hand using a soft sponge and standard dishwashing detergent.
- Dry the blade thoroughly without delay after washing.
- Do not leave the knife in the sink, in water or in a damp sheath.
- After cutting citrus fruit, tomatoes, onions and other acidic ingredients, wipe the blade immediately.
- For longer-term storage, treat the edge with a thin layer of oil suitable for kitchen knives.
- Do not wash the knife in a dishwasher.
Patina is not a defect
Carbon steel may develop grey, blue or darker discolouration known as patina during use. This is a natural reaction of the steel. Do not confuse patina with active rust, which is usually orange to reddish-brown and should be removed.
Safe use
The hard, finely sharpened edge is designed for precise food cutting. Do not use the knife on bones, joints, frozen foods, stones, for opening packaging or as a pry bar. Do not twist the blade sideways during use and use a wooden or high-quality plastic cutting board.
Avoid glass, ceramic, stone and metal work surfaces. A hard surface can quickly dull or damage the fine edge.
Sharpening the Kanetsune KC-147
For restoring the edge, we recommend Japanese water sharpening stones. For regular maintenance, a stone of approximately 1000 grit is usually suitable, while finer stones are used for finishing and smoothing the edge. Maintain a stable angle during sharpening and respect the original blade geometry.
Sharpening equipment can be found in the sharpening stones for kitchen knives category.
Protective sheath and other knives in the series
A protective wooden sheath is not included. For safer storage and carrying, a compatible Kanetsune KC-613 wooden sheath can be ordered separately.
Other models from the same construction series can be found in the Kanetsune Hon-Warikomi 2000 Series category.
Marek’s tip
I would recommend the Kengata KC-147 to cooks who want the cutting performance of traditional carbon steel but prefer a practical Western handle. With this knife, the most important thing is a simple habit: rinse it after every use and dry it immediately. With proper care, it rewards you with a very fine and precise cut.
Discover the traditional cutting performance of Japanese carbon steel
Kanetsune KC-147 is a versatile kitchen knife for anyone who appreciates a sharp edge, versatile length and the character that a carbon-steel blade develops through use.
Need 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 the Kanetsune KC-147 knife
What does Kengata mean?
Kengata is a Japanese blade profile with a more pronounced angular tip. It offers versatile use similar to a Gyuto knife and good control for precise work with the tip.
What is Hon-Warikomi construction?
It is a three-layer construction in which a hard cutting core is inserted between two protective steel layers. The KC-147 uses a Takefu Shiro 2 core with SUS410 stainless-steel sides.
Is the Kanetsune KC-147 stainless?
Only partially. The SUS410 steel sides of the blade are corrosion-resistant, but the exposed cutting core made from Shiro 2 carbon steel can oxidise and requires careful drying.
How hard is the blade?
The manufacturer specifies a cutting-core hardness of at least 61 HRC. The hard edge holds a fine grind well, but it must not be subjected to twisting or impacts against hard materials.
What is the Kengata knife suitable for?
It is suitable for cutting boneless meat, fish, vegetables, fruit and herbs. The 180 mm length makes it a versatile knife for everyday kitchen work.
Can I use the knife to cut bones or frozen foods?
No. The fine and hard edge is not designed for bones, joints, frozen ingredients or other hard materials. This could cause chipping or other damage.
Is patina forming on the edge normal?
Yes. Grey, blue or dark discolouration of carbon steel is a natural patina. Orange to reddish-brown active rust, however, should be removed.
Can the knife be washed in a dishwasher?
No. Wash the knife only by hand and dry it immediately. A dishwasher can damage the carbon-steel edge, handle and fine blade geometry.
How is the Kanetsune KC-147 sharpened?
We recommend Japanese water sharpening stones and maintaining the original edge angle. For regular maintenance, a stone of approximately 1000 grit can be used, with a finer stone for finishing.
Is a protective sheath included?
No. The wooden sheath is sold separately. For this knife, the manufacturer specifies the compatible Kanetsune KC-613 sheath.
Additional parameters
| Category: | Hon-Warikomi 2000-series |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.15 kg |
| EAN: | 4956856721476 |
| čepel: | ocel 3 vrstvá |
| ? délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Chef / Gyuto |
| série: | Kanetsune Hon-Warikomi 2000-series |
| production: | Japan |
| čepel: | ocel 3 vrstvá |
| délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Chef / Gyuto |
| série: | Kanetsune Hon-Warikomi 2000-series |
| 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 |