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.
Beautiful Hammered (Tsuchime) finish, clad-blade made of Aogami-2 (Blue steel #2) cutting core, cladded with SUS-410 stainless steel provides excellent edge retention at HRC 61-62. “Tsuchime” finish can also improve food release. Beautiful finished black plywood handles are basic and simple shape that have excellent grip and wear well. Half 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 200mm size can be used both by professional and home cooks.
|Brand / Blacksmith:||Kanetsune|
|Knife type:||Gyuto 200mm|
|Blade Length / Total length (mm):||200 / 305|
|Grind:||50 / 50|
|Steel type:||Aogami-2 (Blue-2) Stainless Clad|
|Forging method:||San Mai|
|Handle type / Material / Ferrule:||Western / Plywood / Stainless Bolster|
|Spine Thickness at heel / tip (mm):||1,8 / 0,2|
|Blade height at heel (mm):||45|
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