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.
The Kanetsune 900 series feature a hammered beautiful “Tsuchime” finish Damascus-clad blades made of VG-10 cutting core w/ 17 layers stainless steel which provides excellent edge retention at HRC 60-62. “Tsuchime” finish can also make foods release quickly from the blade. Nice Mahogany wood handles are basic and simple shape that are excellent grip and wear well. Full tang constructions with 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 180mm size is the right one to be used both by home cooks and professionals with limited kitchen space.