{"title":"Kanetsune Seki Knives","description":null,"products":[{"product_id":"kanetsune-seki-kc-120-aogami-2-gyuto","title":"Seki Kanetsune \"KC-120 Series\" Aogami #2 Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese gyutos from Kanetsune's KC-120 series are made of Aogami #2 core steel, heat treated to 61-62 HRC, and hand-sharpened to superb sharpness. Without costly fancy finishes, the knife retains the essence of a high-end western-style San Mai structured blade. The KC-120 series strikes the perfect balance between high performance and affordability. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-122 \/ KC-121\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eAogami #2 (Blue #2)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm \/ 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm \/ 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2mm \/ 2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Stainless Steel \u003c\/li\u003e\n\u003cli\u003eLength: 115mm \/ 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 335mm \/ 373mm\u003c\/li\u003e\n\u003cli\u003eWeight: 200g (7.05oz) \/ 228g (8.04oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eAogami Steel\u003c\/em\u003e\" (青鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"210mm","offer_id":35139158704285,"sku":"KSA2SAXGY210WPSK","price":176.99,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35139127378077,"sku":"KSA2SAXGY240WPSK","price":183.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SAXGY210WYSK001_dccd09ca-5af7-4115-9f65-8c6c013131c7.jpg?v=1670575431"},{"product_id":"honsho-kanemasa-e-series-150mm-honesuki","title":"Honsho Kanemasa \"E-Series\" 150mm Honesuki","description":"\u003cp class=\"p1\"\u003e\u003cspan\u003eThese honesuki (boning 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 as those in a busy professional kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Honesuki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: Double Edged (90\/10 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: SK95\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: \u003cspan\u003eSK-95 (SK-4)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 117mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 266mm\u003c\/li\u003e\n\u003cli\u003eWeight: 159g (5.60oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark\u003c\/span\u003e: In Japanese Kanji \"\u003cem\u003eCraftsman Kanemasa Made\u003c\/em\u003e\" (本匠兼正作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 90\/10 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 90\/10.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":35200887488669,"sku":"KSK4ZXXHS150WPSK","price":99.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/KSK4ZXXHS150WPSK001_313c6063-8e82-4b9b-91e0-772da68f935e.jpg?v=1733382298"},{"product_id":"honsho-kanemasa-e-series-180mm-santoku","title":"Honsho Kanemasa \"E-Series\" 180mm Santoku","description":"\u003cp\u003e\u003cspan\u003eThese Santokus 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 as those in a busy professional kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-762\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003e Double Edged (80:20 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSteel Type: \u003c\/span\u003eSK95\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eBlack P\u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003ekkawood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: \u003cspan\u003eSK-95 (SK-4)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 118mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm\u003c\/li\u003e\n\u003cli\u003eWeight: 152g (5.36oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark\u003c\/span\u003e: \u003cspan\u003e In Japanese Kanji \"\u003c\/span\u003e\u003cem\u003eCraftsman Kanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (本匠兼正作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":35200943292573,"sku":"KSK4ZXXSK180WPSK","price":99.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSK4ZXXSK180WYSK001.jpg?v=1595877189"},{"product_id":"honsho-kanemasa-e-series-gyuto","title":"Honsho Kanemasa \"E-Series\" Gyuto","description":"\u003cp\u003eThese 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-742\/743\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: Double Edged (80\/20 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: SK95\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ \u003cspan\u003e240\u003c\/span\u003e\u003cspan\u003emm (\u003c\/span\u003e\u003cspan\u003e9.4\u003c\/span\u003e\u003cspan\u003e\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm \/ 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm \/ 2.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm \/ 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eBlack P\u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003ekkawood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: \u003cspan\u003eSK-95 (SK-4)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 123mm \/ 125mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 334mm \/ 368mm\u003c\/li\u003e\n\u003cli\u003eWeight: 152g (5.36oz) \/ 210g (7.41oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark\u003c\/span\u003e: In Japanese Kanji \u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eCraftsman Kanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (本匠兼正作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"210mm","offer_id":35201115422877,"sku":"KSK4ZXXGY210WPSK","price":99.99,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35202346647709,"sku":"KSK4ZXXGY240WPSK","price":119.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSK4ZXXGY210WYSK_001.jpg?v=1596769438"},{"product_id":"honsho-kanemasa-e-series-petty","title":"Honsho Kanemasa \"E-Series\" Petty","description":"\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThese petty 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 as those in a busy professional kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-748\/749\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble Edged (80\/20 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSteel Type: \u003c\/span\u003eSK95\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 120mm (4.7\") \/ \u003cspan\u003e150\u003c\/span\u003e\u003cspan\u003emm (\u003c\/span\u003e\u003cspan\u003e5.9\u003c\/span\u003e\u003cspan\u003e\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 27mm \/ 29mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.5mm \/ 1.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.3mm \/ 1.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eBlack P\u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003ekkawood\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: \u003cspan\u003eSK-95 (SK-4)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 105mm \/ 106mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 231mm \/ 256mm\u003c\/li\u003e\n\u003cli\u003eWeight: 62g (2.19oz) \/ 67g (2.36oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark\u003c\/span\u003e: In Japanese Kanji \u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eCraftsman Kanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (本匠兼正作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"120mm","offer_id":35201174700189,"sku":"KSK4ZXXPT120WPSK","price":61.99,"currency_code":"USD","in_stock":false},{"title":"150mm","offer_id":35202351988893,"sku":"KSK4ZXXPT150WPSK","price":64.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSK4ZXXSK120WYSK_001_59a8a100-6ff9-4518-8be6-b56e09e393d3.jpg?v=1685692725"},{"product_id":"kanetsune-seki-kc-200-gyuto-210mm","title":"Seki Kanetsune \"KC-200 Series\" VG10 Gyuto 210mm","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe blade of the KC-200 series are made of VG-10 stainless steel at the core, cladded with 33 layers of Damascus. The excellent thin edge geometry of the blade gives this knife a laser like cutting performance. Dishwasher safe, these knives feature handles made of acetal resin, an antibacterial thermoplastic, making them excellent choice for professional chefs.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-202\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eVG-10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Acetal Resin\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBolster\u003c\/span\u003e: Stainless Steel \u003c\/li\u003e\n\u003cli\u003eLength: 117mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 330mm \u003c\/li\u003e\n\u003cli\u003eWeight: 174g (6.14oz) \u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":35201565655197,"sku":"KSVGSDXGY210WRSK","price":149.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSVGSDXGY210WRSK001.jpg?v=1596769431"},{"product_id":"kanetsune-seki-kc-200-petty-150mm","title":"Seki Kanetsune \"KC-200 Series\" VG10 Petty 150mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe blade of the KC-200 series are made of VG-10 stainless steel at the core, cladded with 33 layers of Damascus. The excellent thin edge geometry of the blade gives this knife a laser like cutting performance. Dishwasher safe, these knives feature handles made of acetal resin, an antibacterial thermoplastic, making them excellent choice for professional chefs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-204\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eVG-10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 29mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Acetal Resin\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBolster\u003c\/span\u003e\u003cspan\u003e: \u003c\/span\u003eStainless Steel \u003c\/li\u003e\n\u003cli\u003eLength: 109mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 263mm \u003c\/li\u003e\n\u003cli\u003eWeight: 101g (3.56oz) \u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e\n\u003cbr\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":35201593704605,"sku":"KSVGSDXPT150WRSK","price":124.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSVGSDXPT150WRSK001.jpg?v=1596769428"},{"product_id":"kanetsune-seki-kc-200-santoku-180mm","title":"Seki Kanetsune \"KC-200 Series\" VG10 Santoku 180mm","description":"\u003cp\u003e\u003cspan\u003eThe blade of the KC-200 series are made of VG-10 stainless steel at the core, cladded with 33 layers of Damascus. The excellent thin edge geometry of the blade gives this knife a laser like cutting performance. Dishwasher safe, these knives feature handles made of acetal resin, an antibacterial thermoplastic, making them excellent choice for professional chefs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-203\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eVG-10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Acetal Resin\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBolster\u003c\/span\u003e: Stainless Steel \u003c\/li\u003e\n\u003cli\u003eLength: 118mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 297mm \u003c\/li\u003e\n\u003cli\u003eWeight: 171g (6.03oz) \u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e\n\u003cbr\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":35201606877341,"sku":"KSVGSDXSK180WRSK","price":139.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSVGSDXSK180WRSK001.jpg?v=1596769430"},{"product_id":"minamoto-kanemasa-b-series-mioroshi-deba","title":"Minamoto Kanemasa \"B-Series\" Shirogami #3 Kurouchi Kasumi Mioroshi-Deba","description":"\u003cp\u003e\u003cspan\u003eMioroshi-Deba is the knife to go when you needed something that is sharp for cutting, long for slicing and tough enough to get through small fish bones. In the bustling Tsukiji market, fish wholesalers do not have the luxury of switching knives all the time, and Mioroshi-Deba is the one knife to go. Hand-forged using Shirogami #3 high carbon steel as core, cladded with soft iron, this knife is specially designed for serious professionals who handle larger fish. \u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Minamoto Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Mioroshi-Deba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (\u003cspan\u003eKasumi)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan style=\"font-weight: 400;\"\u003eSingle Bevel (Right-handed)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ \u003cspan\u003e240\u003c\/span\u003e\u003cspan\u003emm (9.4\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm \/ 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 5.9mm \/ 6.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 4.9mm \/ 5.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: \u003cspan\u003eMarugata (Oval-shaped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eLength: 135mm \/ 142mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 364mm \/ 396mm\u003c\/li\u003e\n\u003cli\u003eWeight: 287g (5.04oz) \/ 336g (11.85oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eKanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (兼正作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eShirogami #3\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"210mm","offer_id":35201614774429,"sku":"KSS3KKADB210VMPK","price":165.95,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35202355134621,"sku":"KSS3KKADB240VMPK","price":209.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS3KKADB210VMPK001_337cf9c8-2337-4290-a94b-0c13a15548f1.jpg?v=1685692745"},{"product_id":"kanemasa-aogami-2-kurouchi-165mm-nakiri","title":"Kanemasa Aogami #2 Kurouchi 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Kanemasa Aogami #2 Nakiri by Kanetsune offers an entrance to hand-forged Aogami steel blade at an incredibly affordable price. While the fit and finish are rough, the essence of a hand-forged blade is not lost in this entry-level nakiri with a coated kurouchi finish. This knife is an ultra-affordable introduction to hand-forged Aogami blades.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-434\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003cli\u003eKurouchi (Coated)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: \u003cspan\u003eMarugata (Oval-shaped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 312mm\u003c\/li\u003e\n\u003cli\u003eWeight: 134g (4.73oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eKanemasa Made\u003c\/em\u003e\" (兼正作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eNote: the softwood inside kuchiwa (ferrule) expands and crack when the nakago (tang) was inserted during installation. This is normal for this \u003c\/span\u003e\u003cspan\u003ehandle\u003c\/span\u003e\u003cspan\u003e and not a defect. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eAogami #2\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for carbon steel), it is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e stainless, therefore you should 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":35278165573789,"sku":"KSA2SKANK165VMPK","price":76.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SKANK165VMPK_001_aa1f9ec5-14a7-4818-999e-0153ff1419cf.jpg?v=1685692668"},{"product_id":"kanemasa-aogami-2-migaki-165mm-nakiri","title":"Kanemasa \"Migaki\" Aogami #2 Kasumi 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Kanemasa Aogami #2 Nakiri by Kanetsune offers an entrance to hand-forged Aogami steel blade at an incredibly affordable price. While the fit and finish of the choil is rough, the knife has a beautiful \"Migaki\" Kasumi polish, and the essence of a hand-forged blade is not lost in this entry-level nakiri. This knife is an ultra-affordable introduction to hand-forged Aogami blades.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-435\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eLength: 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 309mm\u003c\/li\u003e\n\u003cli\u003eWeight: 136g (4.80oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eKanemasa Made\u003c\/em\u003e\" (兼正作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNote: the softwood inside kuchiwa (ferrule) expands and crack when the nakago (tang) was inserted during installation. This is normal for this handle and not a defect. \u003c\/p\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eAogami #2\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for carbon steel), it is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e stainless, therefore you should 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":35278231797917,"sku":"KSA2SAXNK165VMPK","price":87.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SAXNK165VMPK_001_b39129c6-f680-460e-bc8b-1de9384a7d01.jpg?v=1685692658"},{"product_id":"kanemasa-shirogami-2-kurouchi-165mm-nakiri","title":"Kanemasa Shirogami #2 Kurouchi 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Shirogami #2 Nakiri by Kanemasa offers an entrance to hand-forged Shirogami steel blade at an incredibly affordable price. While the fit and finish is rough, the essence of a hand-forged blade is not lost in this entry-level nakiri with a coated kurouchi finish. This knife is an ultra-affordable introduction to hand-forged Shirogami blades.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-440\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003cli\u003eKurouchi (Coated)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: \u003cspan\u003eMarugata (Oval-shaped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eLength: 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 309mm\u003c\/li\u003e\n\u003cli\u003eWeight: 136g (4.80oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNote: the softwood inside kuchiwa (ferrule) expands and crack when the nakago (tang) was inserted during installation. This is normal for this handle and not a defect.\u003c\/p\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eShirogami #2\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":35278281605277,"sku":"KSS2SKANK165VMPK","price":64.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS2SKANK165VMPK001.jpg?v=1595581763"},{"product_id":"kanemasa-shirogami-2-nashiji-165mm-nakiri","title":"Kanemasa Shirogami #2 Nashiji 165mm Nakiri","description":"\u003cp\u003eThis Kanemasa Shirogami #2 Nakiri by Kanetsune comes with a very tasteful Nashiji finish at an incredibly affordable price. While the finish is slightly rough around choil, and the handle is a slightly rough stock-handle, the rest of the blade has an excellent fit and finish for this price. More importantly the Shirogami #2 blade is beautifully grinded for excellent cutting smoothness. This knife is a great introduction to Nashiji finished Shirogami blades.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-438\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Nashiji\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMarugata (Oval-shaped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 313mm\u003c\/li\u003e\n\u003cli\u003eWeight: 143g (5.04oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eKanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (兼正作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eNote: the softwood inside kuchiwa (ferrule) expands and crack when the nakago (tang) was inserted during installation. This is normal for this handle and not a defect. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":35278307786909,"sku":"KSS2SNXNK165VMPK","price":109.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS2SNXNK165VMPK001a.jpg?v=1619750702"},{"product_id":"kanetsune-seki-kc-120-aogami-2-santoku-165mm","title":"Seki Kanetsune \"KC-120 Series\" Aogami #2 165mm Santoku","description":"\u003cp\u003eThese santokus from Kanetsune's KC-120 series are made of Aogami #2 core steel, heat treated to 61-62 HRC, and hand-sharpened to superb sharpness. Without costly fancy finishes, the knife retains the essence of a high-end western-style San Mai structured blade. The KC-120 series strikes the perfect balance between high performance and affordability. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-123\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eAogami #2 (Blue #2)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel \u003c\/li\u003e\n\u003cli\u003eLength: 120mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 292mm\u003c\/li\u003e\n\u003cli\u003eWeight: 162g (5.71oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eAogami Steel\u003c\/em\u003e\" (青鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":35278457897117,"sku":"KSA2SAXSK165WPSK","price":125.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SAXSK165WYSK001_f8f69e59-5a1e-4f60-a1e8-7652375d520b.jpg?v=1685692490"},{"product_id":"kanetsune-seki-kc-120-aogami-2-petty-150mm","title":"Seki Kanetsune \"KC-120 Series\" Aogami #2 150mm Petty","description":"\u003cp\u003eThese petty knives from Kanetsune's KC-120 series are made of Aogami #2 core steel, heat treated to 61-62 HRC, and hand-sharpened to superb sharpness. Without costly fancy finishes, the knife retains the essence of a high-end western-style San Mai structured blade. The KC-120 series strikes the perfect balance between high performance and affordability. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-124\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eAogami #2 (Blue #2)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 27mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Stainless Steel \u003c\/li\u003e\n\u003cli\u003eLength: 105mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 261mm\u003c\/li\u003e\n\u003cli\u003eWeight: 85g (3.00oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eAogami Steel\u003c\/em\u003e\" (青鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":35329747353757,"sku":"KSA2SAXPT150WPSK","price":89.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SAXPT150WYSK001_713329b8-7618-42fe-907d-51d72cfbb9f9.jpg?v=1670575387"},{"product_id":"seki-kanetsune-zen-bokashi-series-aogami-2-damascus-135mm-petty","title":"Seki Kanetsune \"Zen-Bokashi\" Aogami #2 Damascus 135mm Petty","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis petty knife from Kanetsune’s \"Zen-Bokashi” series is made with Aogami #2 steel core with 11 layers of Damascus cladding. Heat-treated to 61-62 HRC, the blade offers great edge retention capabilities and thinness behind-the-edge. Paired with a wa-handle made of red sandalwood with a black plywood kuchiwa, the knife offers a relatively affordable entry to etched Damascus Aogami #2 knives, with a decent fit and finish. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Meisho Kanetsune (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-464\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 135mm (5.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Red Sandalwood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Plywood\u003c\/li\u003e\n\u003cli\u003eLength: 115mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 263mm\u003c\/li\u003e\n\u003cli\u003eWeight: 68g (2.40oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eBlue #2 Steel\u003c\/em\u003e\" (青二鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should 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.\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":37788327248053,"sku":"KSA2SDAPT135VDWK","price":159.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SDAPT135DDWK001.jpg?v=1607163259"},{"product_id":"seki-kanetsune-zen-bokashi-series-aogami-2-damascus-165mm-nakiri","title":"Seki Kanetsune \"Zen-Bokashi\" Aogami #2 Damascus 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis \u003c\/span\u003e\u003cspan mce-data-marked=\"1\"\u003enakiri\u003c\/span\u003e\u003cspan\u003e knife from Kanetsune’s \"Zen-Bokashi” series is made with Aogami #2 steel core with 11 layers of D\u003c\/span\u003e\u003cspan\u003eamascus cladding. Heat-treated to 61-62 HRC, the blade offers great edge retention capabilities and thinness behind-the-edge. Paired with a wa-handle made of red \u003c\/span\u003e\u003cspan\u003es\u003c\/span\u003e\u003cspan\u003eandalwood with a \u003c\/span\u003e\u003cspan\u003eb\u003c\/span\u003e\u003cspan\u003elack \u003c\/span\u003e\u003cspan\u003ep\u003c\/span\u003e\u003cspan\u003elywood kuchiwa, the knife offers a relatively affordable entry to \u003c\/span\u003e\u003cspan\u003eetched Damascus Aogami #2 knives, with a decent fit and finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Meisho Kanetsune (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-463\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Red Sandalwood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Plywood\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 306mm\u003c\/li\u003e\n\u003cli\u003eWeight: 132g (4.66oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eBlue #2 Steel\u003c\/em\u003e\" (青二鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should 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.\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":37788336586933,"sku":"KSA2SDANK165DDWK","price":189.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SDANK165DDWK001_c1b50616-df66-4dea-b5a3-d80bfa61cb1b.jpg?v=1685692512"},{"product_id":"seki-kanetsune-zen-bokashi-series-aogami-2-damascus-165mm-santoku","title":"Seki Kanetsune \"Zen-Bokashi\" Aogami #2 Damascus 165mm Santoku","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis \u003c\/span\u003e\u003cspan mce-data-marked=\"1\"\u003esantoku\u003c\/span\u003e\u003cspan\u003e knife from Kanetsune’s \"Zen-Bokashi” series is made with Aogami #2 steel core with 11 layers of D\u003c\/span\u003e\u003cspan\u003eamascus cladding. Heat-treated to 61-62 HRC, the blade offers great edge retention capabilities and thinness behind-the-edge. Paired with a wa-handle made of red \u003c\/span\u003e\u003cspan\u003es\u003c\/span\u003e\u003cspan\u003eandalwood with a \u003c\/span\u003e\u003cspan\u003eb\u003c\/span\u003e\u003cspan\u003elack \u003c\/span\u003e\u003cspan\u003ep\u003c\/span\u003e\u003cspan\u003elywood kuchiwa, the knife offers a relatively affordable entry to \u003c\/span\u003e\u003cspan\u003eetched Damascus Aogami #2 knives, with a decent fit and finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-462\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Red Sandalwood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Plywood\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 305mm\u003c\/li\u003e\n\u003cli\u003eWeight: 126g (4.44oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eBlue #2 Steel\u003c\/em\u003e\" (青二鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should 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.\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":37788340617397,"sku":"KSA2SDASK165DDWK","price":189.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SDASK165DDWK001_b05735d2-a700-4214-8f21-bc45fbd98dda.jpg?v=1685692866"},{"product_id":"minamoto-kanemasa-b-series-yanagiba","title":"Minamoto Kanemasa \"B-Series\" Shirogami #3 Yanagiba","description":"\u003cp\u003eThis is an entry-level Yanagiba from Seki Kanetsune, forged with Shirogami #3 (white #3) carbon steel, with a kasumi polish on the soft iron cladding. For a yanagiba of this low price range, it's not really about fit and finish. Being an entry-level knife, the maker has put a coating of lacquer above shinogi line to reduce rusting on the hira (flat). The coating is for function only therefore aesthetic quality should not be expected. Instead, you get the consistently high standard of heat-treatment offered by Kanatsune, a good entry point to carbon steel with Shirogami #3, and reasonable thinness behind-the-edge. This is a solid entry-level yanagiba for the price.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Minamoto Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (\u003cspan\u003eKasumi)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSingle Bevel (Right-handed)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \/ 270mm(10.6\") \/ 300mm (11.8\")\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 30mm \/ 33mm \/ 34mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm \/ 3.6mm \/ 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.0mm \/ 3.2mm \/ 3.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 136mm \/ 141mm \/ 147mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 375mm \/ 411mm \/ 450mm\u003c\/li\u003e\n\u003cli\u003eWeight: 140g (4.94oz) \/ 168g (5.93oz) \/ 204g (7.20oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eKanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (兼正作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eShirogami #3\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"240mm","offer_id":37794588262581,"sku":"KSS3KAXYG240DMPK","price":89.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":37794588295349,"sku":"KSS3KAXYG270DMPK","price":119.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":37794588328117,"sku":"KSS3KAXYG300DMPK","price":149.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS3KAXYG240DMPK001_bd21ac81-df0f-4d9a-9338-4cbf1f4ea8a7.jpg?v=1685692684"},{"product_id":"meisho-kanetsune-kc-1000-series-165mm-nakiri","title":"Meisho Kanetsune \"KC-1000 Series\" 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese Nakiris from Kanetsune’s KC-1000 series are made with Takefu Shiro-2 high carbon steel core, heat-treated to 60 HRC with a stainless cladding. The blade features a Kasumi polish and is paired with a simple oval-shaped plywood handle without a bolster. The thinness behind the edge is adequate and edge retention quite excellent. The fit and finish are pretty good consider the cost, but do expect some hairline cosmetic scratches on the blade as the handling during production is relatively rough. At this low price, this knife is a bargain for its adequate cutting performance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Meisho Kanetsune (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-312\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Takefu Shiro2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickn\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Plywood\u003c\/li\u003e\n\u003cli\u003eLength: 121mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 291mm\u003c\/li\u003e\n\u003cli\u003eWeight: 167g (5.89oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eCraftsman Kanetsune Made Hon Warikomi\u003c\/em\u003e\" (名匠兼常作 本割込)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eThis knife is made with Japanese \u003cb\u003ehigh carbon steel\u003c\/b\u003e. It is \u003cb\u003enot\u003c\/b\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the carbon steel core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":37887456051381,"sku":"KSTWSAXNK165VPXB","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSTWSAXNK165VPXB001_d2cd9879-30a4-4073-aa34-0239ef435e91.jpg?v=1707980233"},{"product_id":"meisho-kanetsune-kc-1000-series-165mm-santoku","title":"Meisho Kanetsune \"KC-1000 Series\" 165mm Santoku","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThese Santoku knives from Kanetsune’s KC-1000 series are made with Takefu Shiro-2 high carbon steel core, heat-treated to 60 HRC with a stainless cladding. The blade features a Kasumi polish and is paired with a simple oval-shaped plywood handle without a bolster. The thinness behind the edge is adequate and edge retention quite excellent. \u003cmeta charset=\"UTF-8\"\u003eThe fit and finish are pretty good consider the cost, but do expect some hairline cosmetic scratches on the blade as the handling during production is relatively rough. At this low price, this knife is a bargain for its adequate cutting performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Meisho Kanetsune (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-311\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Takefu Shiro 2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e61-64\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Plywood\u003c\/li\u003e\n\u003cli\u003eLength: 121mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 288mm\u003c\/li\u003e\n\u003cli\u003eWeight: 145g (5.11oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eCraftsman Kanetsune Made Hon Warikomi\u003c\/em\u003e\" (名匠兼常作 本割込)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis knife is made with Japanese \u003cstrong\u003ehigh carbon steel\u003c\/strong\u003e. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the carbon steel core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":37887460573365,"sku":"KSTWSAXSK165VPXB","price":60.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSTWSAXSK165VPXB001_64bdde30-fb4c-48fa-8a6e-1f27e7d9dafa.jpg?v=1707980057"},{"product_id":"meisho-kanetsune-kc-1000-series-180mm-gyuto","title":"Meisho Kanetsune \"KC-1000 Series\" 180mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThese small gyutos from Kanetsune’s KC-1000 series are made with Takefu Shiro-2 high carbon steel core, heat-treated to 59 HRC with a stainless cladding. The blade features a Kasumi polish and is paired with a simple oval-shaped plywood handle without a bolster. The thinness behind the edge is adequate and edge retention quite excellent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe fit and finish are pretty good consider the cost, but do expect some hairline cosmetic scratches on the blade as the handling during production is relatively rough. At this low price, this knife is a bargain for its adequate cutting performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Meisho Kanetsune (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-313\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Takefu Shiro 2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410\u003c\/li\u003e\n\u003cli\u003eHardness: 59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Plywood\u003c\/li\u003e\n\u003cli\u003eLength: 121mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 305mm\u003c\/li\u003e\n\u003cli\u003eWeight: 141g (4.97oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eCraftsman Kanetsune Made Hon Warikomi\u003c\/em\u003e\" (名匠兼常作 本割込)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eThis knife is made with Japanese \u003cb\u003ehigh carbon steel\u003c\/b\u003e. It is \u003cb\u003enot\u003c\/b\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the carbon steel core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":37887462277301,"sku":"KSTWSAXGY180VPXB","price":60.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSTWSAXGY180VPXB001_e672cc87-9536-4ab1-891f-e3b790059015.jpg?v=1685692981"},{"product_id":"seki-kanetsune-moribashi-plating-chopsticks","title":"Seki Kanetsune Moribashi with Magnolia Buffalo Horn Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMoribashis are Japanese plating chopsticks used for transporting food to the plates, as well as serving Japanese foods like Tempura and Sashimi to customers. These are precision kitchen tools used by chefs to create precise plating and handle delicate ingredients. These moribashi with magnolia buffalo horn handles are made by Seki Kanatsune in Seki, Japan. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eType: Moribashi (Plating Chopsticks)\u003c\/li\u003e\n\u003cli\u003eMaterial: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength (\u003cmeta charset=\"utf-8\"\u003eSteel Part): 165mm(6.5\") \/ 180mm (7.1\")\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 142mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 306mm \/ 322mm\u003c\/li\u003e\n\u003cli\u003eWeight: 60g (2.12oz) \/ 63g (2.22oz) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. \u003c\/p\u003e\n\u003ch4\u003e\u003c\/h4\u003e","brand":"Seki Kanetsune","offers":[{"title":"165mm \/ Black Buffalo Horn","offer_id":40957598302389,"sku":"KSXXMB165VMBK","price":75.0,"currency_code":"USD","in_stock":false},{"title":"165mm \/ White Buffalo Horn","offer_id":38147424911541,"sku":"KSXXMB165VMBW","price":75.0,"currency_code":"USD","in_stock":false},{"title":"165mm \/ Marble Buffalo Horn","offer_id":40957598269621,"sku":"KSXXMB165VMBA","price":75.0,"currency_code":"USD","in_stock":false},{"title":"180mm \/ White Buffalo Horn","offer_id":38147507847349,"sku":"KSXXMB180VMBW","price":89.0,"currency_code":"USD","in_stock":false},{"title":"180mm \/ Black Buffalo Horn","offer_id":42769843880155,"sku":"KSXXMB180VMBK","price":89.0,"currency_code":"USD","in_stock":false},{"title":"180mm \/ Marble Buffalo Horn","offer_id":42769843912923,"sku":"KSXXMB180VMBA","price":89.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSXXMB165VMBW002_9c6d314c-20eb-4953-adc4-79600a7c8d53.jpg?v=1685692754"},{"product_id":"honsho-kanemasa-g-series-unagi-saki","title":"Honsho Kanemasa \"G Series\" Shirogami #3 Unagisaki","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eUnagi-Saki is the knife to go when you need to cut and fillet eel. The pointy tip of the knife is designed to be pushed into the eel’s body near its head, then you slide along to open up the whole eel. This knife from Kanetsune’s “G Series” is hand-forged with Shirogami #3 steel, heat-treated to 60-61 HRC and a Kasumi finish is added to the grind. The single-beveled blade is paired with a short Marugata (Oval-shaped) handle made of Japanese Magnolia wood and a Buffalo Horn Kuchiwa. The diagonal cut at the bottom of the handle allows the knife to fit better in hand. \u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: G-52 \/ G-53\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kanto Unagisaki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \/ 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 37mm \/ 43mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.5mm \/ 5.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 4.3mm \/ 4.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 95mm \/ 99mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 281mm \/ 300mm\u003c\/li\u003e\n\u003cli\u003eWeight: 167g (5.89oz) \/ 207g (7.30oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHonsho Kanemasa\u003c\/em\u003e\" (本匠兼正)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #3\u003c\/strong\u003e (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"165mm","offer_id":38361345491125,"sku":"KSS3KAXGT165VMBK","price":189.9,"currency_code":"USD","in_stock":false},{"title":"180mm","offer_id":38361345523893,"sku":"KSS3KAXGT180VMBK","price":209.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS3KAXGT165VMBK001.jpg?v=1611740791"},{"product_id":"honsho-kanemasa-g-series-240mm-sushikiri","title":"Honsho Kanemasa \"G Series\" Shirogami #3 240mm Sushikiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe half-circle-shaped blade of Sushikiri allows you to cut futomaki rolls into smaller pieces without crushing the rice and ingredients. Not to be confused with Sashimi knives, the Sushikiri is a specialty knife designed to cut futomaki rolls of Kansai area (e.g. Osaka). This Sushikiri in the “G Series” is hand-forged with Shirogami #3 steel, heat-treated to 60-61 HRC and a Kasumi finish is added to the grind. The blade is paired with a Marugata (Oval-shaped) handle made of Japanese Magnolia wood and a Buffalo Horn Kuchiwa.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: G-60\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sushikiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Monosteel\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel \/ middle): 68mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 144mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 387mm\u003c\/li\u003e\n\u003cli\u003eWeight: 385g (13.58oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHonsho Kanemasa\u003c\/em\u003e\" (本匠兼正)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #3\u003c\/strong\u003e (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":38361372131509,"sku":"KSS3ZAXSS240VMBK","price":449.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS3ZAXSS240VMBK001.jpg?v=1611740980"},{"product_id":"honsho-kanemasa-g-series-180mm-mukimono","title":"Honsho Kanemasa \"G Series\" Shirogami #3 180mm Mukimono","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA Mukimono has a relatively thin spine and a diamond-shaped blade, which make this knife especially suitable for carving vegetables in Japanese dishes. This Mukimono in the “G Series” is hand-forged with Shirogami #3 steel, heat-treated to 60-61 HRC and a Kasumi finish is added to the grind. The blade is paired with a Marushinogi (D-shaped) handle made of Japanese Magnolia wood and a Buffalo Horn Kuchiwa. \u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: G-61\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kanto Mukimono\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 39mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 316mm\u003c\/li\u003e\n\u003cli\u003eWeight: 143g (5.04oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHonsho Kanemasa\u003c\/em\u003e\" (本匠兼正)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eYasuki Hagane\u003c\/em\u003e\" (安来鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #3\u003c\/strong\u003e (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":38361381404853,"sku":"KSS3KAXUM180DMBK","price":209.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS3KAXUM180DMBK001_c23ee19a-1d90-4036-9bbb-3c57173eb21a.jpg?v=1685692766"},{"product_id":"seki-kanetsune-oyster-knife-95mm","title":"Seki Kanetsune 95mm Oyster Knife","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis oyster knife made by Seki Kanetsune features a thick blade made of stainless steel, so it will not get damaged when shucking an oyster. The \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eround wooden handle allows the oyster knife\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e to be used for a prolonged period of time without fatigue, \u003cmeta charset=\"utf-8\"\u003eso it's suitable for both business and home use. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-047\u003c\/li\u003e\n\u003cli\u003eType: Oyster Knife\u003c\/li\u003e\n\u003cli\u003eMaterial: 420J2 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eBlade Length: \u003cmeta charset=\"utf-8\"\u003e95mm (3.7\")\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eMaterial: Beech Wood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 114mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 212mm (8.35\")\u003c\/li\u003e\n\u003cli\u003eWeight: 81g (2.86oz)\u003c\/li\u003e\n\u003cli\u003eMark: \"Stainless Steel Seki Japan\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. \u003c\/p\u003e\n\u003ch4\u003e\u003c\/h4\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":38378538991797,"sku":"KSXXOK215VBSE","price":11.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSXXOK215VBSE001_48552eec-4af2-4c7b-9329-6307c4b28f03.jpg?v=1685692844"}],"url":"https:\/\/burrfectionstore.com\/en-sg\/collections\/brand-kanetsune-seki.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}