Seki Kanetsune "KC-120 Series" Aogami #2 Gyuto
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These 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.
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Kanetsune Seki
- Model No.: KC-122 / KC-121
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): SUS410 Stainless Steel
- Hardness: 61-62 HRC
- Blade Finishes: Kasumi Polish
- Blade Length: 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 47mm / 49mm
- Spine Thickness
- Above heel: 2.2mm / 2.6mm
- Middle: 2mm / 2mm
- Shape: Western Shaped
- Material: Black Pakkawood
- Kuchiwa: Stainless Steel
- Length: 115mm / 128mm
- Overall Length: 335mm / 373mm
- Weight: 200g (7.05oz) / 228g (8.04oz)
- Mark (Front): In Japanese Kanji "Kanetsune Made" (兼常作)
- Engraved Mark (Back): In Japanese Kanji "Aogami Steel" (青鋼)
About Kanetsune Seki 関兼常 / Kitasho 北正
The owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is not 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.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.