Saya for Santoku Knife Kanetsune KC Series - Wooden, 180 mm
Code: KNTN-KC-613Related products
Product detailed description
Kanetsune KC-613 wooden saya for Gyuto and Santoku knives
Original Japanese wooden sheath protects the blade of selected Kanetsune kitchen knives with a length of approximately 180 mm during storage and carrying.
Kanetsune KC-613 is an original wooden saya designed for selected Kanetsune kitchen knives of the Gyuto, Santoku and Kengata type with blades around 180 mm. The sheath covers the edge and helps protect the blade from contact with other objects.
The saya is especially suitable for cooks who carry their knife in a chef’s bag, take it to courses or need to store it more safely in a drawer. It protects not only the knife edge, but also hands and other kitchen equipment.
The sheath is made of wood, features a black surface finish and comes directly from the traditional Japanese knife-making city of Seki.
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Edge protection
A covered blade is better protected against impacts, scratches and contact with other objects.
For Gyuto and Santoku
The KC-613 is not intended only for Santoku. The manufacturer also lists it for a range of selected Gyuto and Kengata knives.
Easy carrying
A practical solution for chef’s bags, travel, cooking courses and safer knife storage.
Made in Japan
Original Kanetsune Seki accessory made in the traditional Japanese knife-making city of Seki.
Important compatibility check
The same blade length does not automatically mean the same shape. Suitability of the sheath also depends on blade height, tip profile, spine thickness and the design of the transition between blade and handle. We therefore recommend the KC-613 primarily for the Kanetsune models listed below.
Compatible Kanetsune knives on Dellinger.cz
The following models are included in Kanetsune’s official compatibility list and can also be found in the Dellinger.cz database.
We recommend ordering the sheath together with the knife
The manufacturer notes that individual wooden sayas and knives may vary slightly. When ordered together, we can check the compatibility of the specific knife and sheath before dispatch.
Technical specifications
| Manufacturer | Kanetsune Seki – Kitasho Co., Ltd. |
|---|---|
| Model | KC-613 |
| Product type | Wooden saya for kitchen knife |
| Intended for | Selected Kanetsune Gyuto, Santoku and Kengata knives around 180 mm |
| Material | Wood |
| Surface finish | Black |
| Weight | Approx. 30 g |
| EAN / JAN | 4956856726136 |
| Country of origin | Japan – Seki |
How to correctly fit the wooden saya
- Before storing, wash the knife by hand and dry it thoroughly.
- Hold the sheath with the opening pointing away from your body.
- Insert the blade slowly, without pressure and without moving the edge sideways.
- If you feel significant resistance, do not insert the knife any further.
- Before carrying, check that the saya stays securely on the specific knife.
When fitting the saya, do not press the edge against the inner wall of the sheath. Forcing an unsuitable knife into the sheath can damage the edge, the tip and the saya itself.
Care for the wooden sheath
- Insert only a clean and completely dry knife into the sheath.
- Do not wash the saya in a dishwasher or soak it in water.
- Clean the surface with a dry or only slightly damp cloth.
- Allow the sheath to dry completely before further use.
- Do not expose it to prolonged high humidity, radiant heat or direct sunlight.
- Do not use the sheath if it is cracked or otherwise damaged.
A saya is not a universal sheath
Do not choose a sheath solely according to the stated blade length. For knives from other manufacturers or models not listed by Kanetsune in the compatibility list, we recommend checking suitability before purchase.
Marek’s tip
If you are ordering a new Kanetsune knife from the list above, I recommend adding the saya to the same order. Before dispatch, we can verify that the specific sheath fits the specific knife correctly. Never force the knife into the saya.
Protect the edge of your Kanetsune knife
The original KC-613 wooden saya makes safer storage and carrying of selected Kanetsune Gyuto, Santoku and Kengata knives easier.
Not sure about compatibility?
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. Tell us the exact designation of your knife and we will check compatibility together.
Frequently asked questions about the Kanetsune KC-613 sheath
Which knives is the KC-613 saya designed for?
It is designed for manufacturer-selected Kanetsune Gyuto, Santoku and Kengata knives with blades around 180 mm. The specific compatible models are listed in the product description.
Is the sheath intended only for Santoku knives?
No. Kanetsune also lists the KC-613 for selected Gyuto and Kengata models, for example KC-126, KC-147, KC-153, KC-171, KC-362 and KC-951.
Does the KC-613 fit the Kengata KC-147?
Yes. Kanetsune lists the KC-147 model in its official list of knives compatible with the KC-613 sheath.
Does the sheath fit every knife with a 180 mm blade?
No. Blade height and thickness, tip profile and knife construction are also decisive. Compatibility must be checked for models not listed.
Why is it advisable to order the saya together with the knife?
Individual wooden products and knives may vary slightly. When ordered together, the fit of the specific sheath on the specific knife can be checked before dispatch.
How do you clean the wooden saya?
Wipe the sheath with a dry or only slightly damp cloth. Do not soak it in water, do not wash it in a dishwasher and allow it to dry completely before use.
Can I put a wet knife into the sheath?
No. The blade must be clean and completely dry before storage. Trapped moisture can damage the wood and, with more sensitive steel, encourage corrosion.
What should I do if the knife cannot be inserted into the saya?
Do not force the knife in. Check the model designation and contact Dellinger, as forcing it in can damage the edge, the tip or the inside of the sheath.
Where is the Kanetsune KC-613 sheath made?
The KC-613 sheath is made in the Japanese city of Seki, one of the most important centres of Japanese knife making.
Additional parameters
| Category: | knife sheaths and blade protection |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.03 kg |
| EAN: | 4956856726136 |
| ? délka ostří: | 151-200 mm |
| typ nože: | Santoku |
| série: | Kanetsune Series KC- Wooden |
| 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 |