Seki Kanetsune "KC-200 Series" VG10 Gyuto 210mm

Seki Kanetsune "KC-200 Series" VG10 Gyuto 210mmThe 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. Spec: Origin (Made in): Seki, Gifu Prefecture, Japan Brand: Kanetsune Seki Model No.: KC

The 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.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Kanetsune Seki
• Model No.: KC-202
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG-10
• Jigane (Cladding): Stainless Steel
• Hardness: 60-62 HRC
• Hand-sharpened
• Blade Finishes: Damascus
• Blade Length: 210mm (8.3") 
• Blade Height (at heel): 45mm 
• Spine Thickness
• Above heel: 1.7mm 
• Middle: 1.6mm 
• Handle
• Shape: Western Shaped
• Material: Acetal Resin
• Bolster: Stainless Steel 
• Length: 117mm 
• Overall Length: 330mm 
• Weight: 174g (6.14oz) 
• Mark (Front): In Japanese Kanji "Kanetsune Made" (兼常作)

About Kanetsune Seki 関兼常 / Kitasho 北正

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

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

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

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.