Kanetsune

The KC-328 Usubagata features a Takefu Shiro-2 high carbon steel core / SUS410 stainless steel blade with a black wood handle. The usubagata is popular in Kyoto, perfect for vegetable preparation,...

The KC-334 Kawahagi knife features a SKD-12 high carbon steel blade with rosewood handle. Japanese kawahagi knives feature a single-bevel gind, and have an upward swooped blade with a wide, curved...

The KC-335 Honesuki-Maru knife features a SKD-12 high carbon steel blade with rosewood handle. Japanese honesuki-maru knives are compact beauties. Unlike the honesuki-kaku knives, which arere most...

The KC-336 Chousaki knife features a SKD-12 high carbon steel blade with rosewood handle. Japanese chousaki knives feature a single-bevel grind, and have an upward swooped blade with a unique tip...

The KC-337 Atamatori knife features a SKD-12 high carbon steel blade with rosewood handle. Japanese atamatori knives feature a single-bevel gind, and have an upward swooped blade. Great for beheading...

The KC-338 Honesuki-Kaku knife features a SKD-12 high carbon steel blade with rosewood handle. Japanese honesuki-kaku knives are compact beauties. Though they are most perfect for filleting poultry...

The KC-341 is a useful kitchen tool. It features a AUS-8 stainless steel blade with kebony maplewood handle.  This has many uses, including: to peel and decoratively cut small fruits and...

The KC-343 is a powerful kitchen tool. It features a serrated AUS-8 stainless steel blade with kebony maplewood handle. As a slicer, it is ideal for tomatoes, lemons, oranges, grapefruit, kiwi, and...

Ideal for cutting fruits and vegetables into decorating and crafting that require delicate sharpness. ・Moderately sharp and pointed tip, and thin and sharply sharpened high carbon stainless steel...

The KC-350 santoku features a takefu-shiro-2 core / SUS410 stainless steel blade with a wood handle. Santoku are all-purpose Japanese knives, and are used in much the same way as a French chef knife...

The KC-351 usubagata features a takefu-shiro-2 core / SUS410 stainless steel blade with a wood handle. The usubagata is popular in Kyoto, perfect for vegetable preparation, and similar in design to...

The KC-352 Kengata features a takefu-shiro-2 core / SUS410 stainless steel blade with a wood handle. The kengata is a fabulous Japanese-style chef knife that has some santoku qualities in there as...

The KC-360 Santoku is a no-nonsense kitchen knife. Santoku are all-purpose Japanese knives, and are used in much the same way as a French chef knife, only the santoku is capable of more precise...

The KC-361 Usubagata is a no-nonsense kitchen knife. The usubagata is popular in Kyoto, perfect for vegetable preparation, and similar in design to the nakiri. About the 555 series by Kanetsune: 555...

The KC-362 Kengata is a no-nonsense kitchen knife. The kengata is a fabulous Japanese-style chef knife that has  some santoku qualities in there as well. The design is perfect for a variety of...

The KC-363 Petty is a no-nonsense kitchen knife. The petty knife is a Japanese-style paring/utility knife. It is the perfect tool in the hand for peeling and preparing fruits and vegetables, as well...

The KC-402 Yanagiba features a White Steel #2/11-layers Damascus blade and a red sandalwood handle with a black wood bolster. The traditional-style yanagiba, or sashimi, knife is your best friend for...

The Kanetsune KC-403 Yanagiba features a White Steel #2/11-layer Damascus blade and a red sandalwood handle with a black wood bolster. The traditional-style yanagiba, or sashimi, knife is your best...

The Kanetsune KC-411 Deba features a White Steel #2/11-layer Damascus blade and a red sandalwood handle with a black wood bolster. Deba are traditional Japanese knives for fish. The knife is compact...

The Kanetsune KC-413 Deba features a White Steel #2/11-layer Damascus blade and a red sandalwood handle with a black wood bolster. Deba are traditional Japanese knives for fish. The knife is compact...