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.
This traditional Nakiri made of Aogami 2 carbon steel at 62 HRC, is a great value for money knife for the ones that need a great vegetable cutter at an affordable price. Lightweight (at only 125gr) and nimble, features a Migaki (polished) finish and a traditional Magnolia wood handle.
The nakiri looks like a small cleaver and is specialized for vegetables. Is a double bevel knife and has a tall, thin blade. It is a very popular knife throughout Japan. 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:||Kanetsune|
|Knife type:||Nakiri 165mm|
|Blade Length / Total length (mm):||160 / 305|
|Grind:||50 / 50|
|Steel type:||Aogami-2 (Blue-2)|
|Forging method:||San Mai|
|Handle type / Material / Ferrule:||Oval / Magnolia / Plastic|
|Spine Thickness at heel / tip (mm):||3,2 / 0,5|
|Blade height at heel (mm):||54|
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time.
Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.