Petty knife 120mm Kanetsune KC-950 Tsuchime Series
Code: KNTN-KC-954Related products
Product detailed description
Kanetsune KC-954 Petty 120 mm – a precise helper for everyday work
A lightweight Japanese knife made from DSR-1K6 stainless steel is ideal for fruit, vegetables, herbs, larding meat and other tasks where a large kitchen knife would be unnecessarily bulky.
Kanetsune KC-954 Petty 120 mm is a compact versatile kitchen knife designed for precise cuts and preparing smaller ingredients. It is well suited to cleaning and portioning fruit, cutting vegetables, preparing sandwiches, larding meat or removing small parts and peels.
The blade is made from a single piece of Japanese stainless steel DSR-1K6 by Daido Steel. This material combines good cutting performance, practical corrosion resistance and easier maintenance, making the knife suitable for everyday home use as well.
The blade surface features a traditionally styled Tsuchime texture. The hammered indentations give the knife a distinctive Japanese appearance and may help reduce sticking of certain ingredients to the blade surface.
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Petty 120 mm
Compact blade for precise cutting, ingredient preparation and quick kitchen tasks.
DSR-1K6 stainless steel
Japanese steel by Daido Steel offers a balanced combination of cutting performance and easy maintenance.
Tsuchime finish
The hammered texture emphasises the Japanese character of the knife and supports easier release of ingredients.
Made in Seki
Original Kanetsune kitchen knife made in the traditional Japanese knife-making city.
When is a Petty more practical than a large kitchen knife?
A Petty is the Japanese version of a small versatile knife. Compared with a short paring knife, it usually has a longer blade and allows comfortable work on a cutting board. Compared with a Gyuto or Santoku, it is lighter and easier to control for detailed cuts.
| Use | Examples of work | Why a Petty works well |
|---|---|---|
| Fruit | Portioning, removing cores and precise trimming | The short blade is easy to guide around the shape of the ingredient |
| Vegetables | Beans, radishes, garlic, chilli and smaller onions | The knife is lightweight and easy to control for small tasks |
| Meat | Larding, trimming and portioning smaller boneless pieces | The narrow tip allows precise control of the cut |
| Snacks | Sandwiches, cheeses, cold cuts and smaller baked goods | The versatile length handles most quick tasks |
| Herbs | Cutting chives, parsley and smaller amounts of herbs | The slightly curved edge also allows a light rocking motion |
Japanese DSR-1K6 stainless steel
DSR-1K6 is a stainless knife steel produced by the Japanese company Daido Steel. In the KC-954 it is used as a monolithic blade – it is therefore neither Damascus nor a three-layer construction with a separate cutting core.
The steel provides practical corrosion resistance and can be maintained relatively easily with standard sharpening equipment. However, the term “stainless” does not mean that the blade is completely resistant to neglected care. We recommend washing it by hand after use and drying it immediately.
Tsuchime finish
The Japanese word Tsuchime refers to a hammered surface texture. On the KC-954, it is combined with polished sections of the blade and creates the characteristic appearance of the entire KC-950 series.
The indentations on the surface can interrupt continuous contact between the blade and the ingredient being cut. The resulting effect varies according to the type, moisture and thickness of individual foods, so the Tsuchime finish should not be considered complete protection against sticking.
Technical specifications
| Manufacturer | Kanetsune Seki – Kitasho Co., Ltd. |
|---|---|
| Model | KC-954 |
| Series | KC-950 Tsuchime Series |
| Knife type | Petty – small versatile kitchen knife |
| Overall length | Approx. 235 mm |
| Blade length | Approx. 120 mm |
| Blade thickness | 1,5 mm |
| Blade material | Japanese DSR-1K6 stainless steel |
| Blade construction | Monolithic stainless-steel blade |
| Finish | Tsuchime – hammered and polished finish |
| Handle length | Approx. 110 mm |
| Handle material | Red laminated wood and plastic ferrule |
| Weight | Approx. 60 g |
| EAN / JAN | 4956856729540 |
| Country of origin | Japan – Seki |
Lightweight Japanese-style handle
The handle made from red-coloured laminated wood has a simple oval profile inspired by traditional Japanese handles. The transition between the blade and wooden section is formed by a plastic ferrule secured with a pin.
The overall weight of approximately 60 g supports light and precise knife control. The Petty is therefore also suitable for users who find larger and heavier kitchen knives uncomfortable for detailed work.
A Petty is not a small cleaver
The thin blade is designed for precise cutting. Do not use the knife on bones, joints, hard stones, frozen food or as a pry bar. Do not twist the blade sideways during the cut.
Care and safe use
- Wash the knife only by hand with a soft sponge and standard dishwashing detergent.
- Dry it thoroughly immediately after washing.
- Do not wash the knife in a dishwasher.
- Use a wooden or high-quality plastic cutting board.
- Do not cut on glass, stone, ceramic or metal work surfaces.
- Protect the blade against impacts, drops and lateral stress.
- Do not store the knife loose in a drawer without edge protection.
- Keep it out of reach of children.
Sharpening the Kanetsune KC-954
We recommend restoring the edge on Japanese water sharpening stones. For regular maintenance, a stone of approximately 1000 grit can be used, followed by a finer stone for smoothing and finishing the edge. Maintain a stable angle during sharpening and respect the original blade geometry.
You can find the necessary equipment in the sharpening stones for kitchen knives category.
Explore the complete KC-950 Tsuchime series
The KC-954 Petty can be complemented by a larger Santoku, Nakiri or Gyuto knife in the same design. The individual models in the series share DSR-1K6 stainless steel, a hammered blade finish and a red laminated wood handle.
Explore Kanetsune KC-950 Tsuchime Series
Marek’s tip
A 120 mm Petty is one of those knives you will start reaching for more often than you expected. For strawberries, citrus fruit, garlic, smaller vegetables or quick snack preparation, it is more convenient than a large Santoku or Gyuto. The KC-954 also does not require such demanding care as a traditional carbon-steel blade.
A small knife for a wide range of kitchen tasks
Kanetsune KC-954 combines a precisely controllable blade, easy-to-maintain stainless steel and a lightweight Japanese-style handle.
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-954 knife
What is a Petty kitchen knife?
A Petty is a small versatile Japanese knife designed for precise cutting, ingredient preparation and working with fruit, vegetables, herbs or smaller pieces of boneless meat.
What is a 120 mm blade suitable for?
The 120 mm length is practical for preparing smaller ingredients, larding meat, making snacks, cutting fruit and precise trimming cuts.
Is DSR-1K6 steel stainless?
Yes. DSR-1K6 is a Japanese stainless knife steel by Daido Steel. Even so, we recommend washing the knife by hand after use and drying it immediately.
Is the blade Damascus?
No. The KC-954 has a monolithic blade made from DSR-1K6 stainless steel. The visible texture on the surface is a hammered Tsuchime finish, not layers of Damascus steel.
What does Tsuchime mean?
Tsuchime refers to a hammered blade surface. It gives the knife a characteristic appearance and may help reduce sticking of certain ingredients to the blade.
Can I use the knife to cut bones or frozen foods?
No. The thin edge is not designed for bones, joints, hard stones or frozen food. Improper use may damage the blade.
Can the Kanetsune KC-954 be washed in a dishwasher?
No. Wash the knife by hand using a soft sponge and dry it immediately after washing. A dishwasher can damage both the edge and the wooden handle.
How is the KC-954 sharpened?
We recommend Japanese water sharpening stones and maintaining the original edge geometry. For regular maintenance, a stone of approximately 1000 grit can be used.
Is the knife suitable as a complement to a Santoku or Gyuto?
Yes. A Petty is a practical complement to a larger kitchen knife because it is easier to control when working with small ingredients and making precise cuts.
Where is the Kanetsune KC-954 made?
The knife is made in the Japanese city of Seki in Gifu Prefecture, one of the traditional centres of Japanese knife making.
Additional parameters
| Category: | KC-950 Tsuchime series |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.06 kg |
| EAN: | 4956856729540 |
| čepel: | monokompozitní |
| ? délka ostří: | 101-150 mm |
| typ rukojeti (střenky): | oválná - asijský typ |
| typ nože: | Paring |
| série: | Kanetsune KC-950 Tsuchime 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 |