| 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: |
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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.
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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: -
Kunio knives are manufactured in Echizen, the modern “knife city” of Japan. The company is run by Mr. Masutani, a 4th generation blacksmith and the brother of the owner of Ryusen Hamono, a well-known Japanese brand. Mr. Masutani exploited his more than 30 years experience in bladesmithing and decided to make knives by himself with the main goal being to produce high quality knives using the best materials at affordable prices. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. This 170mm Nakiri made out of VG-1 stainless steel, is a bargain for its quality and cutting performance and is suitable for people starting in the Japanese knives world but still prefer a western handle. Ideal for veggie lovers, will fly through all ingredients. Razor sharp out of the box.
Brand / Blacksmith Kunio Series Tsuchime Knife type Nakiri Blade Length / Total length mm 165 / 295 Grind 50/50 Finish hammered Steel type VG-1 Forging method San Mai HRC hardness 61-62 Handle type / Material / Ferrule Western Scotch Spine Thickness at heel / tip mm 1,6 Blade height at heel mm 52 Weight gr 160 Notes -
Kunio knives are manufactured in Echizen, the modern “knife city” of Japan. The company is run by Mr. Masutani, a 4th generation blacksmith and the brother of the owner of Ryusen Hamono, a well-known Japanese brand. Mr. Masutani exploited his more than 30 years experience in bladesmithing and decided to make knives by himself with the main goal being to produce high quality knives using the best materials at affordable prices. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 185mm Gyuto is an ideal chef knife for beginner cooks and people with limited kitchen space. Features a beautiful hammered (Tsuchime) pattern, VG-1 stainless steel and a western type handle in Scotch.
Brand / Blacksmith: Kunio Series: Tsuchime Knife type: Gyuto Blade Length / Total length (mm): 185 / 310 Grind: 50/50 Finish: hammered Steel type: VG-1 Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Western Scotch Spine Thickness at heel / tip (mm): 1,65 / 0,15 Blade height at heel (mm): 47 Weight (gr): 142 Notes: -
Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. Their “Classic” Series is made with 3 layered steel, with VG-10 stainless steel at its core, a favorite of professional chefs because of its low maintenance requirements and long lasting edge sharpness. The stainless steel bolster adds to the hygiene and durability. Knives are made full tang and the curved handle is made of Pakka wood with 3 pins securing it in place. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts.
Brand / Blacksmith: Shimomura Series: Murato classic Knife type: Nakiri Blade Length / Total length mm: 165 / 295 Grind: 50 / 50 Finish: Polished Steel type: VG-10 Forging method: San-Mai HRC hardness: 60 - 62 Handle type / Material / Ferrule: Western / Pakka / Stainless Spine Thickness at heel / tip mm: 1,6 Blade height at heel mm: 47 Weight gr: 188 Notes: -
Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. Their “Classic” Series is made with 3 layered steel, with VG-10 stainless steel at its core, a favorite of professional chefs because of its low maintenance requirements and long lasting edge sharpness. The stainless steel bolster adds to the hygiene and durability. Knives are made full tang and the curved handle is made of Pakka wood with 3 pins securing it in place. 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.
Brand / Blacksmith: Shimomura Series: Murato classic Knife type: Petty Blade Length / Total length mm: 153 / 265 Grind: 50 / 50 Finish: Polished Steel type: VG-10 Forging method: San-Mai HRC hardness: 60 - 62 Handle type / Material / Ferrule: Western / Pakka / Stainless Spine Thickness at heel / tip mm: 1,3 Blade height at heel mm: 30 Weight gr: 90 Notes: -
Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. Their “Classic” Series is made with 3 layered steel, with VG-10 stainless steel at its core, a favorite of professional chefs because of its low maintenance requirements and long lasting edge sharpness. The stainless steel bolster adds to the hygiene and durability. Knives are made full tang and the curved handle is made of Pakka wood with 3 pins securing it in place. 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. This 210mm Gyuto is recommended for both professionals and home users and requires minimum maintenance.
Brand / Blacksmith: Shimomura Series: Murato classic Knife type: Gyuto Blade Length / Total length mm: 210 / 340 Grind: 50 / 50 Finish: Polished Steel type: VG-10 Forging method: San-Mai HRC hardness: 60 - 62 Handle type / Material / Ferrule: Western / Pakka / Stainless Spine Thickness at heel / tip mm: 1,6 / 0,5 Blade height at heel mm: 47 Weight gr: 189 Notes: -
Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. Their “Classic” Series is made with 3 layered steel, with VG-10 stainless steel at its core, a favorite of professional chefs because of its low maintenance requirements and long lasting edge sharpness. The stainless steel bolster adds to the hygiene and durability. Knives are made full tang and the curved handle is made of Pakka wood with 3 pins securing it in place. 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. This 240mm Gyuto is recommended for both professionals and experienced home users and requires minimum maintenance.
Brand / Blacksmith: Shimomura Series: Murato classic Knife type: Gyuto Blade Length / Total length mm: 240 / 375 Grind: 50 / 50 Finish: Polished Steel type: VG-10 Forging method: San-Mai HRC hardness: 60 - 62 Handle type / Material / Ferrule: Western / Pakka / Stainless Spine Thickness at heel / tip mm: 1,6 / 0,5 Blade height at heel mm: 52 Weight gr: 263 Notes: -
Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. Their “Classic” Series is made with 3 layered steel, with VG-10 stainless steel at its core, a favorite of professional chefs because of its low maintenance requirements and long lasting edge sharpness. The stainless steel bolster adds to the hygiene and durability. Knives are made full tang and the curved handle is made of Pakka wood with 3 pins securing it in place. 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.
Brand / Blacksmith: Shimomura Series: Murato classic Knife type: Petty Blade Length / Total length mm: 125 / 240 Grind: 50 / 50 Finish: Polished Steel type: VG-10 Forging method: San-Mai HRC hardness: 60 - 62 Handle type / Material / Ferrule: Western / Pakka / Stainless Spine Thickness at heel / tip mm: 1,3 Blade height at heel mm: 27 Weight gr: 80 Notes: -
Shimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. Their “Classic” Series is made with 3 layered steel, with VG-10 stainless steel at its core, a favorite of professional chefs because of its low maintenance requirements and long lasting edge sharpness. The stainless steel bolster adds to the hygiene and durability. Knives are made full tang and the curved handle is made of Pakka wood with 3 pins securing it in place. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage which is preserving the original texture and flavor of the protein. Perfect for slicing and back draw cut motions.
Brand / Blacksmith: Shimomura Series: Murato classic Knife type: Sujihiki / Slicer Blade Length / Total length mm: 270 / 400 Grind: 50 / 50 Finish: Polished Steel type: VG-10 Forging method: San-Mai HRC hardness: 60 - 62 Handle type / Material / Ferrule: Western / Pakka / Stainless Spine Thickness at heel / tip mm: 2,2 / 0,7 Blade height at heel mm: 42 Weight gr: 254 Notes:
