Kanetsune

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...

The Kanetsune KC-421 Usuba features a White Steel #2/11-layers Damascus blade and a red sandalwood handle with a black wood bolster. Usuba knives are used for cutting vegetables and fruits which will...

The KC-434 Nakiri features a blue steel #2 w/iron which has a dark, rough kuro-uchi finish blade and a magnolia wood handle. Made in Seki Japan. Nakiri are excellent vegetable knives, producing...

The KC-435 Nakiri features a blue steel #2 w/iron which has a polished migaki finish blade and a magnolia wood handle. Made in Seki Japan. Nakiri are excellent vegetable knives, producing impossibly...

The KC-436 Nakiri features a blue steel #2 w/iron which has a dark, kuro-uchi finish blade and a magnolia wood handle. Made in Seki Japan. Nakiri are excellent vegetable knives, producing impossibly...

The KC-437 Nakiri features a blue steel #2 w/iron which has a dark, kodai-kuro-uchi finish blade and a magnolia wood handle. Made in Seki Japan. Nakiri are excellent vegetable knives, producing...

The KC-439 Nakiri features a blue steel #2 w/iron which has a rough and dark kuro-uchi finish blade and a magnolia wood handle. Made in Seki Japan. Nakiri are excellent vegetable knives, producing...

The KC-440 Nakiri features a blue steel #2 w/iron which has a rough and dark kuro-uchi finish blade and a magnolia wood handle. Made in Seki Japan. Nakiri are excellent vegetable knives, producing...

The KC-441 Santoku features a blue steel #2 w/iron which has a dark, kuro-uchi finish blade and a magnolia wood handle. Made in Seki Japan. Santoku are all-purpose Japanese knives, and are used in...

The KC-461 Gyutou features a high-carbon blue steel #2 core w/11-layer Damascus blade and a red sandalwood handle. This powerful Japanese-style chef knife is formidable, as its razor-sharp edge...

The KC-462 Santoku features a high-carbon blue steel #2 core w/11-layer Damascus blade and a sandalwood handle. Santoku are all-purpose Japanese knives, and are used in much the same way as a French...