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. Imbibing 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.
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 uses no-frills plywood and brass for its handles. It also features natural wooden handles from sakura bark, oak, mahogany, and sandalwood, among others.
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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