English (AU)
Français (BE)
Português (BR)
Top Rated
Kanekoma Seki — Blue Paper Steel Japanese EDC Knife San-Mai Iron Clad Handle
USD $93.99
Hand-forged Seki City EDC knife with Blue Paper #2 steel core and traditional iron cladding.
Enjoy Free Shipping on Orders Over USD $149.99
Expected delivery before
Authentic Craftsmanship
Secure Blade Packaging
100% Satisfaction Guaranteed
Specifications
- Blade Material
- Blue Paper #2 Steel / Iron Clad
- Handle Material
- Iron
- Blade Length
- 8cm
- Total Length
- 18cm
- Weight
- 55g
- Steel Hardness
- 63-64 HRC
Description
The Kanekoma Seki EDC knife is a hand-forged masterpiece from one of Seki City's oldest bladesmiths. The Blue Paper #2 steel core is wrapped in soft iron cladding, creating a traditional san-mai construction. The 8cm blade takes an incredibly keen edge that experienced users sharpen to razor perfection.
**The Essential Blade**
There is a Japanese concept — mono no aware — an appreciation for the beauty in simplicity. This knife embodies it. Unfolded, it handles every daily cutting task with an edge so keen it seems to anticipate the cut before contact.
There is a Japanese concept — mono no aware — an appreciation for the beauty in simplicity. This knife embodies it. Unfolded, it handles every daily cutting task with an edge so keen it seems to anticipate the cut before contact.
**San-Mai: Three Layers of Tradition**
The heart of this blade is Blue Paper #2 — Hitachi's legendary carbon steel prized by Japanese craftsmen. Wrapped in protective iron cladding, the san-mai construction shields the hard core while allowing the cutting edge to achieve extreme sharpness.
The heart of this blade is Blue Paper #2 — Hitachi's legendary carbon steel prized by Japanese craftsmen. Wrapped in protective iron cladding, the san-mai construction shields the hard core while allowing the cutting edge to achieve extreme sharpness.
Knife Care & Maintenance
Keep your blade performing at its best. Rinse and dry after each use to prevent corrosion. Apply a thin coat of mineral oil to the blade periodically. Sharpen with a whetstone or honing rod at a consistent angle. Store in a sheath, knife roll, or magnetic strip — never loose in a drawer. For carbon and Damascus steel, wipe after contact with acidic foods. For folding knives, clean the pivot area and apply a drop of lubricant to ensure smooth deployment.
