Kanetsune Takumi Models?

B

BugsBunny

Joined
Jun 14, 2009
Messages
139
Hello, this is my first post and I was just wondering if anyone here has purchased, seen, or knows anything about these models. I was thinking of ordering one, but Im not sure. If anyone has one could you post pictures and tell me about them. Any help is greatly appreciated. Thanks.
 
If i purchase one of the models I use it while hiking/backpacking, wont use it for food prep, fire making, etc. Will just be a light use blade.
 
I always assumed the KT blades were more about fashion than function. I'm not positive though...but all of the models I've seen looked like they belonged in some groovy kung fu flick. In any event I imagine you'd be paying more for their sweet bamboo looks than their quality...doesn't mean they're not good...but the ones I've seen were in the $100 range and looked like they had a lot of "flare". They are seriously cool looking though.
 
I can't speak directly to the Takumi but I do have a Kanetsune Katana, Ten, and Shinobi, they are collectors for me.

As for quality I would say they are very good, but remember I haven't put mine to the test in real world use.

The Katana and Ten wouldn't be suitable for everyday use simply because of design, but I wouldn't hesitate to consider the blade on my Shinobi as a capable all round camp and hiking knife, only thing is the handle on the Shinobi is a bit fancy for "gettin' grubby" chores.

I would suggest the Takumi would perform fine for your intended use. I'm not a fan of knifes with no scales on the handles, just because I percieve then to be uncomfortable, but it should be very durable.

Keep in mind Blue Steel is high carbon steel, not stainless, so it will be susceptible to rust and patina, which shouldn't be a problem with a little bit of care and maintenance.

Kevin
 
That knife would serve you very well as a backpacking knife and you can even use it for food prep as long as you don't let it rust. The steel sandwiched in the middle is the same steel often used for high-end Japanese kitchen knives.

If it were me, I would make my own grip using either cord wrap or wood scales.
 
Remember that is is prone to rust, so moisture under the scales is a problem.
You may want to lacquer the tang before wrapping it.
 
Welcome, I own several Kanetsune knives in the Kitchen and Outdoor lines but I don't know the one you're speaking of so I will offer this;

I think Kanetsune makes a very good quality knife, they represent the top of the Production side of the semi-traditional Japanese blade styles IMO. Depending on the Model you're speaking of and depending on the Price you will pay it may or may not be the best knife for you and your application (did that confuse you enough)? :D

I'd say, post a pic for us and give us a price range that you intend to pay and they might elicit more responses.
 
Thank you all for your help and advice. I plan on wrapping the handle in 550 paracord, although i dont know what color i would use, i was thinking either white or navy blue(im not a fan of OD green), but im not really sure, any suggestions on color?

Image - http://www.knifecenter.com/kc_new/store_detail.html?s=KTKB217
however they don't have it in stock, so I'd buy it somewhere else.

Price is really not a big deal.
 
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