Kanetsune Yama

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Brutus013

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Anyone have one and care to share some opinions? I was looking into buying one recently, and am interested in how the steel has performed for you and also how the out of the box sharpness is. If possible, does anyone know what kind of grind and what angle grind they come with?
 
I've often wondered about Kanetsune knives. There are some great designs. They are trying to get a good market here in the U.S. but so far I don't think it has happened.

I've been tempted to purchase a few of their models but so far haven't done it. I'm sure I will buy one before it is all over.

I think there are a few Bladeforums members that own them. Maybe they will surface on this thread soon with some feedback.
 
I have owned and sold several and have kept my favorites from those I have handled.

I kept a Petty for the Kitchen (gorgeous Stainless Damscus pattern, thin but definately not fragile, amazingly sharp and fairly easy to resharpen) and I kept a Hunter - can't recall the name. The Hunter was "out of the Box" the sharpest factory knife I have ever received.

With Kanetsune's Outdoor knives I appreciate the traditional style, I think that is part of the enjoyment one must seek when viewing these knives. I appreciate the way the Hunting line is forged and the forging scale left on the upper spine area of the knife, the Hamon visible on every blade, the hand sharpening before completion.

Wonderful attention to detail on every knife, extremely sharp, tight - just so well done in every aspect. These are very inexpensive for the Quality that you receive, I do not think you would be disappointed in any way if you bought one.
 
That's good to hear. The Kanetsune is quite small, although big enough to be useful for around the house, but the blade should still be of the same quality, so it'll be a good knife to start on. Some of their more expensive knives do look very nice, so I may have to get one or two more later.
 
Hillbillenigma said:
I have owned and sold several and have kept my favorites from those I have handled.

I kept a Petty for the Kitchen (gorgeous Stainless Damscus pattern, thin but definately not fragile, amazingly sharp and fairly easy to resharpen) and I kept a Hunter - can't recall the name. The Hunter was "out of the Box" the sharpest factory knife I have ever received.

With Kanetsune's Outdoor knives I appreciate the traditional style, I think that is part of the enjoyment one must seek when viewing these knives. I appreciate the way the Hunting line is forged and the forging scale left on the upper spine area of the knife, the Hamon visible on every blade, the hand sharpening before completion.

Wonderful attention to detail on every knife, extremely sharp, tight - just so well done in every aspect. These are very inexpensive for the Quality that you receive, I do not think you would be disappointed in any way if you bought one.
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What he said. On another note, their chef knives are an extreme bargain also
 
I've used their damascus-layered aogami blade. What can I say? It's hard (easy to scratch a glass) and pretty brittle - do not resharpen them for lesser angles. But as for Kanetsune production as a whole - it server more decorative, rather than working purpose.
 
i have 3 Kanetsunes, small Kiwami [8.5 inch blade ouch!], Sazanami [4.8"] and Ryou which is actually an 8 inch blade, [contrary to its much listed 8.3"]. 15 layer damascus has alot to be said for it, and the convex grind is great for slicing [the Kiwami went through industrial electrical wiring like nothing] they are gorilla strong, the 2 bigger ones at .200" thick. The blue steel made by Hitachi is excellent but will corrode, just keep some metal polish on hand. I have alot of knives and i use them but the Kanetsunes outclass most all of them. The Sazanami did get a chip taken out of the blade but i was hammering on it and what would one expect out of that. The only possible shortcoming is they are not full tanged.
 
and they were all very sharp OTB, the Ryou especially had a wicked edge.... overall edge retention has been great.
 
This is traditional Japanese knives. They are very sharp out of the box, has convex edge. Steel (shirogamy or aogamy - high carbon steel) is heat treated harder then in western traditions. Those knives are pretty cheap for Japanese/ Traditionally they do not pay too much attention to handles and sheath. But in terms of cutting they just great. It will require fair attention to keep it not rusted.

To try those steels you may buy cheap Higonokami folder ($15?), however Higonokami sometimes get overhardened.

Thanks, Vassili.
 
Vassili you are right, the sheaths are a problem sometimes ... traditional wood [outdated] is more for a museum or a film. Ryou has a contemporary leather sheath, i think they got the message. And yes keep them oiled, better than needing the polish. How did you know so much about the heat treating? ....And "cheap for Japanese"? tell us more about that. thank you.
 
Ryou said:
Vassili you are right, the sheaths are a problem sometimes ... traditional wood [outdated] is more for a museum or a film. Ryou has a contemporary leather sheath, i think they got the message. And yes keep them oiled, better than needing the polish. How did you know so much about the heat treating? ....And "cheap for Japanese"? tell us more about that. thank you.
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Usually Japanese traditional knives cost way more then similar blades here in US at least in retail. In Japan for sure. This is what I found first looking for knives in Yokohama.

Kikuhide-09.jpg


I probably use wrong word - not cheap but affordable or cost less then usual.

Heat treatment in Japan is traditionally make steel bit more harder then in the West. However it may be not HT but steel used or both because nobody in the West use SHirogamy as well as Japanese does not use like 1095 on traditional knives. So probably fair is to say that blades are harder on Traditional Japanese knives then on similar Western knives. I am talking about Kanetsune vs KaBar or Busse or Ranger knives...

I have one Higonokami from Yokohama over-hardened it chips very easy and impossible to sharpen on ceramic because of this.

Thanks, Vassili.
 
Hm, I've never sharpened convex before considering I only have a sharpmaker. I'll have to buy a mousepad and some fine sandpaper, I guess.
 
Thanks for the information. You probably meant " pretty cheap for THE japanese" or you could have said "cheapER for THE Japanese"....For some reason my Sazanami is harder to sharpen that the Kiwami i'm using diamond grit. Well this is just one more reason to get a hardness comparator! also interesting is they are all blue steel and damascus [i believe] yet each looks different from the others, the Ryou is very polished and i cant even see the layering on one side yet i can on the other. FYI Kiwami is semi-tanto, a formidable unit. I'm thinking about getting the bigger Kiwami, rehandling it and going full tang.
 
Also, good idea on the Higonokami. I think I'll have to buy one to see how I like the steel, it seems like it'll make a good whittling knife.
 
Ryou said:
Hi Brutus, so you got the Yama? Looked like a flat grind.
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No, I'm referring to another post saying it is convex. I'm still deciding between a large number of knives, you know how it goes. The yama is on the short list, though.
 
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