Seki Kanetsune "KC-200 Series" VG10 Gyuto 210mm

by Seki Kanetsune


The blade of the KC-200 series are made of VG-10 stainless steel at the core, cladded with 33 layers of Damascus. The excellent thin edge geometry of the blade gives this knife a laser like cutting performance. Dishwasher safe, these knives feature handles made of acetal resin, an antibacterial thermoplastic, making them excellent choice for professional chefs.


  • Origin (Made in): Seki, Gifu Prefecture, Japan
  • Brand: Kanetsune Seki
  • Model No.: KC-202
  • Knife Type: Gyuto
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): VG-10
    • Jigane (Cladding): Stainless Steel
    • Hardness: 60-62 HRC
    • Hand-sharpened
  • Blade Finishes: Damascus
  • Blade Length: 210mm (8.3") 
  • Blade Height (at heel): 45mm 
  • Spine Thickness
    • Above heel: 1.7mm 
    • Middle: 1.6mm 
  • Handle
    • Shape: Western Shaped
    • Material: Acetal Resin
    • Bolster: Stainless Steel 
    • Length: 117mm 
  • Overall Length: 330mm 
  • Weight: 174g (6.14oz) 
  • Mark (Front): In Japanese Kanji "Kanetsune Made" (兼常作)

About Kanetsune Seki 関兼常 / Kitasho 北正

The owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.


Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.


We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.

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