Kanetsune Seki | 17-Layer Damascus Gyuto  (210mm | 8.3")
Kanetsune Seki | 17-Layer Damascus Gyuto  (210mm | 8.3")
Kanetsune Seki | 17-Layer Damascus Gyuto  (210mm | 8.3")
Kanetsune Seki | 17-Layer Damascus Gyuto  (210mm | 8.3")
Kanetsune Seki | 17-Layer Damascus Gyuto  (210mm | 8.3")
Kanetsune 17-Layer Damascus Chef Knife(Gyuto) 210mm KC-301
Kanetsune 17-Layer Damascus Chef Knife(Gyuto) 210mm KC-301
Kanetsune 17-Layer Damascus Chef Knife(Gyuto) 210mm KC-301
Kanetsune 17-Layer Damascus Chef Knife(Gyuto) 210mm KC-301
Kanetsune 17-Layer Damascus Chef Knife(Gyuto) 210mm KC-301
Kanetsune 17-Layer Damascus Chef Knife(Gyuto) 210mm KC-301

Kanetsune Seki | 17-Layer Damascus Gyuto (210mm | 8.3")

Regular price$169.99
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Size

For cooks looking for the classic all-round size for meat, fish, and vegetables, Kanetsune Seki KC-300 Gyuto 210mm is a strong choice. Its VG10 steel construction supports a sharp edge and steady handling, while the overall profile feels purposeful rather than bulky. It works well as a primary chef's knife for cooks who want one blade to handle most day-to-day prep.

Brand Kanetsune Seki
Knife Type Gyuto
Blade Length 210 mm
Overall Length 335 mm
Weight 150 g
Steel Core VG10
Steel Category Stainless Steel
Bevel Type Double Bevel
Handle Type Western Handle

Kanetsune Seki is a Japanese knife brand produced in Seki, Gifu—one of Japan’s most historic knife-making regions. The brand name honors the famous swordsmith Kanetsune, reflecting the region’s long tradition of blade craftsmanship.

Kanetsune Seki knives combine traditional Japanese forging techniques with modern materials to create durable and practical kitchen knives. Known for their reliable cutting performance and solid construction, the knives are widely appreciated by both professional chefs and home cooks.

Manufactured in Seki, Kanetsune Seki knives continue the legacy of Japanese blade-making while offering practical tools for everyday cooking.

Gyuto (牛刀) – The Japanese Chef’s Knife

Gyuto is the Japanese interpretation of the Western chef’s knife and is considered the most versatile knife in a Japanese kitchen. Originally developed for cutting meat (“gyu” means beef), it has evolved into an all-purpose knife suitable for meat, fish, and vegetables.

Compared to Western chef’s knives, Gyuto knives are typically thinner and lighter, offering exceptional sharpness and precision. The blade profile allows for smooth rocking motions as well as precise push-cutting techniques.

Gyuto knives are commonly available in lengths ranging from 180mm to 240mm, with 210mm being the most popular size for both professional chefs and serious home cooks.

If you are looking for one knife that can handle nearly every kitchen task with balance, sharpness, and control, Gyuto is the ideal choice.

VG10 is a high-carbon stainless steel developed in Japan and widely used in premium kitchen knives. It contains added cobalt, molybdenum, and vanadium to enhance hardness, corrosion resistance, and edge retention. VG10 offers a refined grain structure and a balanced combination of sharpness, durability, and maintenance ease.

  • Shipping origin: Japan
  • Handling time: 1–5 business days (excluding weekends & Japanese public holidays)
  • Shipping methods: Japan Post EMS or DHL Express (tracked)
  • Estimated delivery: approx. 2–10 business days after dispatch (varies by destination & customs)
  • Duties & taxes: Import duties, VAT/sales tax, and carrier fees (if applicable) are the customer’s responsibility

For full shipping details, delivery conditions, country-specific requirements, and customs information, please see our Shipping & Delivery Policy.

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