These small gyutos from Kanetsune’s KC-1000 series are made with Takefu Shiro-2 high carbon steel core, heat-treated to 60 HRC with a stainless cladding. The blade features a Kasumi polish and is paired with a simple oval-shaped plywood handle without a bolster. The thinness behind the edge is adequate and edge retention quite excellent. The fit and finish are pretty good consider the cost, but do expect some hairline cosmetic scratches on the blade as the handling during production is relatively rough. At this low price, this knife is a bargain for its adequate cutting performance.
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Meisho Kanetsune (part of Kanetsune Seki)
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Takefu Shiro 2
- Jigane (Cladding): SUS410
- Hardness: 60 HRC
- Blade Finishes: Kasumi Polish
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 43mm
- Spine Thickness
- Above heel: 1.9mm
- Middle: 1.8mm
- Shape: Marugata (Oval-shaped)
- Material: Plywood
- Length: 121mm
- Overall Length: 305mm
- Weight: 141g (4.97oz)
- Engraved Mark: In Japanese Kanji "Craftsman Kanetsune Made Hon Warikomi" (名匠兼常作 本割込)
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.
This knife is made with Japanese high carbon steel. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the carbon steel core. Avoid cutting into bones, frozen foods, hard fruit pits.
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.