Seki Kanetsune "KC-200 Series" VG10 Santoku 180mm

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-203
• Knife Type: Santoku
• 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: 180mm (7.1") 
• 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: 118mm 
• Overall Length: 297mm 
• Weight: 171g (6.03oz) 
• 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.