Hand Forged Japanese Kanetsune Petty Knife 135mm

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Kanetsune

Kanetsune is located at Seki City, the capital of the Orient and is known to be the City of Blades. The underground method in Japanese sword-making called “Seki-den” which started some 800 years back has been handed down to this present day. One of Japan’s supreme master craftsmen, Kanetsune Seki was able to conserve this method and employ it in all of his knives.

Specifications:

Knife Type: Petty-Utility

Steel Type: VG1 (Stain-resistant steel)

Blade Hardness: HRC 58-59

Blade Type: Double-edged blade

Blade Length: 135mm (5.3")

Blade Height: 25mm (1")

Blade Thickness: 1.8mm (0.071")

Ferrule Material: Stainless Steel

Handle Material: Pakka wood

Handle Length: 103mm (4.1")

Weight: 75g (2.6 ounces)


Use and Care

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.

- Hand wash with warm water and towel dry.

- Use a sharpening stone to maintain the sharpness of the blade.

- Do not use a dishwasher to clean your knife.

Kanetsune

Kanetsune is located at Seki City, the capital of the Orient and is known to be the City of Blades. The underground method in Japanese sword-making called “Seki-den” which started some 800 years back has been handed down to this present day. One of Japan’s supreme master craftsmen, Kanetsune Seki was able to conserve this method and employ it in all of his knives.

Specifications:

Knife Type: Petty-Utility

Steel Type: VG1 (Stain-resistant steel)

Blade Hardness: HRC 58-59

Blade Type: Double-edged blade

Blade Length: 135mm (5.3")

Blade Height: 25mm (1")

Blade Thickness: 1.8mm (0.071")

Ferrule Material: Stainless Steel

Handle Material: Pakka wood

Handle Length: 103mm (4.1")

Weight: 75g (2.6 ounces)


Use and Care

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.

- Hand wash with warm water and towel dry.

- Use a sharpening stone to maintain the sharpness of the blade.

- Do not use a dishwasher to clean your knife.

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