Honsho Kanemasa "E-Series" Gyuto

These Gyuto knives from Kanetsune's Honsho Kanemasa E-Series are made of budget SK-95 Japanese carbon steel (formerly SK-4), heat treated to 60-61 HRC, and hand-sharpened to superb sharpness. While the edge won't hold up as well as more expensive high carbon steel like Shirogami or Aogami, the reduced carbon content and higher impurity means the blade is not only more affordable but also a bit tougher and less prone to chipping, while still retaining the great characters of a high carbon blade. It is a great knife suited for heavier-duty kitchen works such those in a busy professional kitchen.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Honsho Kanemasa (part of Kanetsune Seki)
• Model No.: KC-742/743
• Knife Type: Gyuto
• Blade
• Construction: Monosteel
• Grind: Double Edged (80/20 Grind)
• Steel Type: SK-95 (SK-4) Japanese High Carbon Steel
• Hardness: 60-61 HRC
• Hand-sharpened
• Blade Length: 210mm (8.3") / 240mm (9.4")
• Blade Height (at heel): 43mm / 46mm
• Spine Thickness
• Above heel: 1.8mm / 2.3mm
• Middle: 1.8mm / 2.2mm
• Handle
• Shape: Western shaped
• Material: Black Pakkawood
• Bolster: SK-95 (SK-4)
• Length: 123mm / 125mm
• Overall Length: 334mm / 368mm
• Weight: 152g (5.36oz) / 210g (7.41oz)
• Engraved Mark: In Japanese Kanji "Craftsman Kanemasa Made" (本匠兼正作)

About Kanetsune Seki 関兼常 / Kitasho 北正

The owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.

Care:

This knife is made with Japanese high carbon steel. It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 80/20 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 80/20.