6" Japanese Utility Knife

Story

If calling it a utility knife feels vague, that's only because there's no limit to what it can accomplish. This small, Japanese-style chef's knife is commonly used in coastal areas of Japan to fillet and butterfly small saltwater fish. But you can use it for just about everything. The rust-resistant, high-carbon construction ensures a durable, long-lasting blade, while the stylish handle provides a comfortable grip, no matter how long it takes for you to prepare the meal.

Blade (L): 6"
Total (L): 10.5"
Stainless steel
Single bevel edge
Anodized aluminum handle
Made in Japan

About Kanetsugu Knives

With roots going as far back as 1345, Kanetsugu began as an operation crafting katana swords for samurai. In the centuries since, they've transferred their blade-making expertise into the kitchen, now combining the latest technology with master craftsmanship to create long-lasting knives that are easy to maintain and pay homage to their Japanese heritage.

Story
If calling it a utility knife feels vague, that's only because there's no limit to what it can accomplish. This small, Japanese-style chef's knife is commonly used in coastal areas of Japan to fillet and butterfly small saltwater fish. But you can use it for just about everything. The rust-resistant, high-carbon construction ensures a durable, long-lasting blade, while the stylish handle provides a comfortable grip, no matter how long it takes for you to prepare the meal.
Blade (L): 6"

Total (L): 10.5"

Stainless steel

Single bevel edge

Anodized aluminum handle

Made in Japan
About Kanetsugu Knives
With roots going as far back as 1345, Kanetsugu began as an operation crafting katana swords for samurai. In the centuries since, they've transferred their blade-making expertise into the kitchen, now combining the latest technology with master craftsmanship to create long-lasting knives that are easy to maintain and pay homage to their Japanese heritage.