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 210mm size is the most common, used both by professional and home cooks.
|Brand / Blacksmith:||Kanetsune|
|Knife type:||Gyuto 210mm|
|Blade Length / Total length (mm):||213 / 330|
|Grind:||50 / 50|
|Handle type / Material / Ferrule:||Western / Wood / Bolster|
|Spine Thickness at heel / tip (mm):||1,6 / 0,2|
|Blade height at heel (mm):||45|