Product detailed description
Kamagata-Usuba chef's knife from Kanetsune G-Series
Very sharp Japanese knife Kamagata-Usuba from Kanetsune Honsho Kanemasa G-Series. This knife has a Kamagata (literally "sickle") tip or the blade profile is also called "Sheepsfoot". It originated in the Kansai (Akasaka) area of Japan and is often preferred over the square Usubo from the Kantō (Tokyo) area because the rounded tip is more versatile in use. This is very important for precise cutting or even decorative cutting techniques. The Kamagata-Usuba is ideal for slicing vegetables and fruits that are served raw because the thin and sharp blade produces a slicing surface with very little damage to the cells in the cut, minimizing discoloration and discoloration of the fruit or vegetable caused by oxidation of the cut surface. The versatile central part of the blade can be used not only for fine slicing of vegetables, but also for performing the specialised Katsuramuki ("Rotary peeling") technique.
The relatively high and long blade is also ideal for processing large ingredients such as cabbage, but is not recommended for cutting vegetables or fruit with hard skins or hard cores, as this hard surface could damage the blade. The high blade is also very useful if you use the knuckles of your free hand to guide the blade while slicing, which is a great technique if you want to slice vegetables at a certain uniform thickness. In general, Kamagata-Usuba sizes 180 mm to 210 mm are recommended for home cooks. For customers who prefer a knife with a double bevel blade, we recommend the similarly shaped Nakiri, which has also been designed specifically for slicing vegetables.
Knife parameters:
| Total length: |
350mm |
| Blade length: |
210mm |
| Handle length: |
135mm |
| Weight: |
230g |
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Even the simplest tasks are elevated to an extraordinary experience with this beautiful and functional knife. The sharp blade and D-shaped handle made of magnolia wood give you the best control when cutting and slicing.
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Do you need advice?
We will be happy to help you with your selection or answer your product questions! Call our customer service line +420 702 049 048, which is available for you Mon - Fri, 7:30 - 16:00!
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Recommendations and maintenance
 Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately.- Do not use the knife as a crowbar and avoid bending it.
- Do not use the knife to cut hard and frozen foods. You may break the blade or break off part of it.
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- Protect the knife and its blade from falling or impact.
- If you know that you will not need the knife for a long time, it is advisable to coat it with oil and wrap it in a cloth or newspaper.
- Store the knife in a safe place and keep it away from children!
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Notice
Each knife is made of natural materials. Each piece of steel is original and inimitable, so your knife may not look exactly like the photo. The knife you receive will be of the same quality and detail, but may vary slightly.
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Sharpening a kitchen knife
We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.
Cleaning a kitchen knife:
Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.
Dellinger warranty
The products supplied by Dellinger come with a 100% satisfaction guarantee. We guarantee an excellent product that will give you the best service and is proven by many satisfied customers. Each piece can become a wise gift solution for a birthday, wedding or Christmas. Every product that Dellinger offers is carefully checked. We bring you a lifetime warranty against any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in any (even unpleasant) situation.
Kanetsune Seki is a renowned Japanese company specializing in the production of high quality kitchen knives and cutting tools. It is based in the city of Seki in Gifu Prefecture, which is famous for its more than 800 years of tradition in sword and knife making, earning it the nickname "the city of blades".
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History and tradition
The name Kanetsune comes from the famous swordsmith Kanetsune, who lived during the Muromachi period (14th-16th century). The company was founded to continue the heritage of traditional Japanese blacksmithing and bring its benefits to modern users.
Products
Kanetsune Seki offers a wide range of knives and tools:
- Kitchen Knives: Gyuto, Santoku, Nakiri, Usuba, Deba and others, designed for specific cooking tasks.
- Damascene knives: Knives with multi-layered blades made of Damascene steel, which provides a unique look and excellent cutting properties.
- Outdoor Knives: Knives designed for hunting, camping and other outdoor activities.
Craftsmanship and technology
The company combines traditional craftsmanship techniques with modern technology:
- High quality materials: They use steels such as VG10, Aogami (blue paper steel) and Shirogami (white paper steel) for maximum sharpness and durability.
- Multi-layered blades: Some knives have blades composed of 17 to 33 layers, which adds to the strength and flexibility of the knife.
- Hand finishing: Experienced craftsmen hand sharpen and polish the blades for perfect sharpness and aesthetic appearance.
Design and ergonomics
- Traditional handles: Made of quality woods such as magnolia or rosewood, often combined with hornwood rings.
- Ergonomic shape: Handles are designed for a comfortable grip and easy handling.
International recognition
Kanetsune Seki exports its products worldwide and has earned a reputation for:
- Quality: High standards in craftsmanship and materials.
- Tradition: Maintaining and promoting Japan's blacksmithing heritage.
- Innovation: Continuous improvement in technology and design to meet the needs of modern cooks.
Knife care
To maintain the performance and durability of the knives, it is recommended to:
- Hand washing: After use, wash the knife by hand and dry immediately.
- Clean and dry the knives after drying them: Use sharpening stones suitable for Japanese knives.
- Proper storage: Store knives in a safe place, ideally in a protective sheath or on a magnetic bar.
A commitment to excellence
Kanetsune Seki stands for the fusion of tradition and modern craftsmanship. Their knives are prized by professional chefs and home enthusiasts alike for their reliability, aesthetics and performance.
