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Sale!With this set you can have almost everything you need in your kitchen at a discounted price!! A Petty for all the small works, a Gyuto for all ingredients and a Sujihiki slicer for your meat. All stainless for trouble free use and with western type handles for comfort.
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Sale!With this set you can have almost everything you need in your kitchen at a discounted price!! A Petty for all the small works, a Gyuto for all ingredients and a Sujihiki slicer for your meat. All stainless for trouble free use and with western type handles for comfort.
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Sale!The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. The G series from Kanetsune are made from Shirogami-3 (White-3) Hitachi carbon steel. The feature a polished finish, a beautiful geometry and a D-Shaped traditional magnolia handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Kanetsune Series: G Series Knife type: Yanagiba 270mm Blade Length / Total length (mm): 260 / 415 Grind: Single bevel Finish: Polished (Migaki) Steel type: White-3 (shirogami-3) Forging method: Ni Mai HRC hardness: 60-61 Handle type / Material / Ferrule: Spine Thickness at heel / tip (mm): 4,15 / 0,4 Blade height at heel (mm): 35 Weight (gr): 181 Notes: -
The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. Extra fine quality, high carbon AUS-10 stainless steel blade. Magnificent performance blade which contains 0.95 - 1.10% carbon combined with a well balanced composition of molybdenum, vanadium, and others, enables this series knives to greatly perform in professional use. This stainless steel has an excellent rust-resistance and hardness, great edge retention at HRC 60. The basic and simple handle has excellent grip. Full tang constructions with welded stainless bolster. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is the right one to be used both by professional and experienced home cooks.
Brand / Blacksmith: Kanetsune Series: KC-17 Knife type: Gyuto 240mm Blade Length / Total length (mm): 240 / 370 Grind: 50 / 50 Finish: Polished Steel type: AUS-10 Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Western / Wood / Bolster Spine Thickness at heel / tip (mm): 2 / 0,2 Blade height at heel (mm): 51 Weight (gr): 223 Notes: -
The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. Extra fine quality, high carbon AUS-10 stainless steel blade. Magnificent performance blade which contains 0.95 - 1.10% carbon combined with a well balanced composition of molybdenum, vanadium, and others, enables this series knives to greatly perform in professional use. This stainless steel has an excellent rust-resistance and hardness, great edge retention at HRC 60. The basic and simple handle has excellent grip. Full tang constructions with welded stainless bolster. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The 150mm size can also be used as a small chef’s knife for smaller ingredients.
Brand / Blacksmith: Kanetsune Series: KC-17 Knife type: Petit 150mm Blade Length / Total length (mm): 150 / 265 Grind: 50 / 50 Finish: Polished Steel type: AUS-10 Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Western / Wood / Bolster Spine Thickness at heel / tip (mm): 1,6 / 0,2 Blade height at heel (mm): 30 Weight (gr): 84 Notes: -
The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. Beautiful Hammered (Tsuchime) finish, clad-blade made of Aogami-2 (Blue steel #2) cutting core, cladded with SUS-410 stainless steel provides excellent edge retention at HRC 61-62. “Tsuchime” finish can also improve food release. Beautiful finished black plywood handles are basic and simple shape that have excellent grip and wear well. Half tang constructions with stainless bolster. With a tall blade and rounded nose, the Santoku is a versatile, all over, knife that is suitable for cutting meat, fish, or vegetables. The name Santoku means “Three-purpose” (virtues). Used mainly with chopping and push cuts.
Brand / Blacksmith: Kanetsune Series: KC-92 Knife type: Santoku 180mm Blade Length / Total length (mm): 180 / 300 Grind: 50 / 50 Finish: Hammered Steel type: Aogami-2 (Blue-2) Stainless Clad Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Western / Plywood / Stainless Bolster Spine Thickness at heel / tip (mm): 1,8 / 0,2 Blade height at heel (mm): 47 Weight (gr): 160 Notes: -
The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. Beautiful Hammered (Tsuchime) finish, clad-blade made of Aogami-2 (Blue steel #2) cutting core, cladded with SUS-410 stainless steel provides excellent edge retention at HRC 61-62. “Tsuchime” finish can also improve food release. Beautiful finished black plywood handles are basic and simple shape that have excellent grip and wear well. Half tang constructions with stainless bolster. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 200mm size can be used both by professional and home cooks.
Brand / Blacksmith: Kanetsune Series: KC-92 Knife type: Gyuto 200mm Blade Length / Total length (mm): 200 / 305 Grind: 50 / 50 Finish: Hammered Steel type: Aogami-2 (Blue-2) Stainless Clad Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Western / Plywood / Stainless Bolster Spine Thickness at heel / tip (mm): 1,8 / 0,2 Blade height at heel (mm): 45 Weight (gr): 160 Notes: -
Sale!The best value for money basic knife set to get into the world of Japanese knives. Buy both at a discounted price! Includes a beautiful Kanetsune Damascus / hammered Gyuto at 180mm and a Murato Petty 125mm, both stainless steel and with European handles that you are most probably used to.
