Kanetsune was founded by Kitasho Co., Ltd. in the year 1964, named after a Japanese swordmaker known for creating samurai katanas in the 14th century. Imbued with his creative spirit and precision, Kanetsune aims to create keen and tough cutlery by combining traditional knifemaking techniques with cutting-edge technology.
Located in the City of Cutlery, Kanetsune's skillset lends well to its vast portfolio of knives. Some of its products are designed with hammered steel or use multiple layers of Damascus steel for a rugged finish. With its many models, Kanetsune knives will surely match the needs of any discerning cook.
The brand has created many options of quality knife series using its ancient sitting techniques called "Seki-den." Seki-den is an 800-year-old Japanese sword-making technique passed down to generations. Some of Kanetsune's notable series and collections are as follows.
- 555 Series
- S Series.
- Chinese Cleaver KC-096
- KC-940 Tsuchime VG-1 Series
- Minamo-kaze series
Kanetsune is focused on Kitchen and Outdoor knives.
Best known for
Kanetsune is best known for its Japanese knives with a unique hammered finish.
Kanetsune’s outdoor hunting knives feature DSR-1K6, VG10, and AUS-8 - low-maintenance steels with high chromium for toughness and resistance to rust.
On the other hand, its kitchen knives feature high-carbon steels Shirogami II White Steel, Aogami II Blue Steel, and Takefu Shiro II. Some lines are also clad in layers of Damascus steel which makes for an intricate finish.
Kanetsune's portfolio is filled with an endless selection of supreme Kitchen Knives. Their creations are top not only for their durability but as well as design. Meticulous artisans create various knife styles with different steel grades and handle combinations. Here are some of their releases to give you a glimpse of Kanetsune's Kitchen knives.
- 555 Series is made of DSR-1K6 stainless steel in single-layer. It is one of its newest releases. It is composed of 4 knife styles, namely KC-360 Santoku 165mm, KC-361 Usubagata 165mm, KC-362 Kengata 180mm, and KC-363 Petty 135mm.
- S Series is made of AUS-8 stainless steel with a SUS405 stainless core. It is an 11 model Minamoto Kanemasa series with 56-58 HRC
- Chinese Cleaver KC-096 is made with SK-4 high carbon steel in 61 HRC. This single-layered professional kitchen knife weighs around 400 g.
- Minamo-Kaze series is made of Damascus w/ high carbon stainless steel core with 59-61 HRC.
Kanetsune uses no-frills plywood and brass for its basic handles. It also features natural wooden handles from sakura bark, oak, mahogany, and sandalwood, among others. The brand ensures its series was a unique combination of handles, steels, layers, and details.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Kanetsune knives have a high hardness grade of 58-60 HRC and an edge of 15-20 degrees. As such, hone the knife at its original angle using the Japanese Approach. However, be mindful of the original bevel of the blades. Some Kanetsune knives are single bevel blades which means that only one side of the knife is sharpened. This angle differs between left and right-handed knives as well.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
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