Seki Kanetsune "KC-200 Series" VG10 Gyuto 210mm
$149.99The 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.
Spec:
- 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.
Care:
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.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
