The charm of "Seki Kotetsu" knife - Enjoy cooking with stress-free sharpness of Seki City's cutlery brand.

Knives are indispensable for everyday cooking. For those who are thinking about getting into knives, we recommend Seki City's cutlery brand Seki Kotetsu.

It is said "cost-effective and easy to use," "non-stress cutting," and "handle is easy to hold and fits well in small hands," and overwhelmingly popular, both for home and professional use!

The company that created Seki Kotetsu is Yasuda Hamono, located in Seki City, Gifu Prefecture, which is known as the "City of Cutlery''. It is a knife manufacturer founded in 1957.

This time, we would like to fully report on Yasuda Hamono's commitment to making knives, as well as the process of making knives.

Photo right) Sekiko Toru V Gold No. 10 Santoku knife 7,920 yen (tax included) Photo left) Seki Kotetsu all stainless steel Santoku knife 13,200 yen (tax included

Founded in 1957. Yasuda Hamono, a kitchen knife manufacture born in Seki City, the city of cutlery.
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Yasuda Hamono Yusuke Yasuda

First, we spoke to Yusuke Yasuda, the third generation owner of Yasuda Hamono, about the history of Yasuda Hamono and the commitment to making knives.

Yasuda: "Yasuda Hamono was founded in 1957 by my grandfather, Kazuo Yasuda. My grandfather's brother used to make scissors, so he applied his knife-making skills to the production of fruit knives. Our desire for our customers to feel the 'crisp' feel of cutting and pleasant sharpness of our knives has not changed since the company's founding."

Fruit knife at the time of its founding

The brand “Sakusaku” is the longest-selling brand.

Yasuda Hamono has been making knives for over 60 years since its establishment in 1957. We also asked him about his commitment to making knives.

Yasuda: "What we are most particular about is that most of the processes are done by hand, not mass-produced by machines. Fine adjustments are made by hand to produce high quality products that cannot be produced by machines. To be honest, when I was involved in the production of kitchen knives for the first time, I was surprised at the amount of time and effort that goes into the process. However, when I actually tried it, I realized that every process is indispensable in order to produce satisfactory quality."

Yasuda: "At Yasuda Hamono, we are especially particular about four processes: heat treatment, sharpening and polishing, handle polishing, and main blade attachment. These four processes are very important to bring out the best of the blade steel.

"Knife steel" is a high-quality steel material used for knives, and the sharpness and hardness of the knife will change depending on how it is processed. In Seki City, there are many specialized craftsmen who specialize in each process, so by collaborating with these craftsmen, we are able to manufacture high-quality knives. ”

A carefully selected knife packed with Yasuda knife technology.
"Seki Koteru V Gold No. 10 Santoku 180mm"

Seki Toru V Gold No. 10 Santoku 180mm ￥8,360

The "Seki Kotetsu V Gold No. 10 Santoku 180mm'' that we are introducing this time is a carefully selected knife that is packed with Yasuda Hamono's technology and history. This versatile knife is designed with a focus on shape and ease of grip, making it easy for anyone to use. This single knife can be used for a variety of dishes!

Specialty #1: Smooth sharpness

The charm of Seki Koetsu is, above all, its smooth sharpness! You can cut vegetables, meat, and fish with ease. Even tomatoes that tend to get messy can be easily and neatly cut.

The shape of the blade that cuts food is sharper than a typical Santoku knife, making it easier to use when cooking. Furthermore, it has a moderate weight, so you can cut it easily without using extra force.

Specialty #2 Knife steel “V-gold No. 10” that maintains its sharpness for a long time

The blade edge is made of V-gold No. 10, a knife steel that maintains its sharpness for a long time. V-gold No. 10 is made of hard steel, and the cutting edge is resistant to wear even after long periods of use.

However, no matter how good the steel is, in order to maximize its sharpness, it must be heat treated in a way that is appropriate for the steel. In the case of Seki Kotetsu, they use a method called "salt quenching'' to maximize durability and sharpness by painstakingly controlling each piece at the appropriate temperature and time.

Specialty #3 Wooden handle that is easy to use even for women

It is also important that a knife is easy to hold.

The handle is rounded, making it easy for women to grip and use.

The material is high-strength laminated reinforced wood that is fixed using a method called "kashime" (caulking). This method has remained unchanged since its founding. The technology and experience cultivated over many years is utilized in every detail. Then, it is polished by hand to create a finish that feels comfortable in the hand. There are 15 steps involved in polishing the handle alone.

Commitment #4 Outstanding cost performance unique to a long-established knife manufacturer

Reused polishing sheets (photo left): Generally, the edges of the sheets are not used, but at Yasuda Hamono they reuse tools as much as possible, such as for fine polishing or polishing other parts.

Despite the high-quality materials, use, and time and effort required, Sekiko Toru has high cost performance at 8,360 yen per bottle. This was due to the corporate efforts of a long-established knife manufacturer.

At Yasuda Hamono, they strive to reduce costs by reusing tools. For example, abrasive paper whose sharpness has changed due to sharpening of metal parts can be processed and used in other processes. This idea comes from the fact that many products are manufactured by hand.

Behind these efforts is the idea of "bringing the joy of smooth cutting closer to you. The crispy sound of happiness echoing in your daily life." This is the desire of Yasuda Hamono.

Also recommended!

In addition to the Santoku knife, Seki Kotetsu also has the "Gyuto 200mm'', "Nakiri 165mm'', and "Petti Knife 135mm''. Some people who prefer small knives mainly use petty knives.

・Gyuto 200mm
The cutting edge is sharp and suitable for cutting large pieces of meat and fish. Also great for thinly slicing ham and tomatoes.
https://yasudahamono.shop-pro.jp/?pid=149415511

・Nakiri 165mm
This knife is suitable for cutting vegetables into strips and rings.
https://yasudahamono.shop-pro.jp/?pid=149415565

・Petti knife 135mm
A small knife that is useful for things like peeling fruits.
https://yasudahamono.shop-pro.jp/?pid=149416645

Hygienic and easy-to-use all-stainless steel knife

A new hygienic and easy-to-use all-stainless steel knife has been released from the Sekiko Tetsu series. It is made of metal from the handle to the tip, so it is dishwasher safe. The blade has a beautiful mirror finish, so just looking at it will give you excitement when it comes to cooking, and it's recommended as a gift for someone special.

https://yasudahamono.com/item/kotetsu/

``Minamoto Kotetsu'' with a special blade

The sharpness of a knife is determined by a combination of various factors such as the steel material and the blade. The Minako Toru Swedish Steel Series is a long-selling product that Yasuda Hamono is proud to bring to you. We have been manufacturing for many years while researching manufacturing processes that take advantage of the characteristics of Swedish steel, which is famous as a high-quality cutlery steel.
https://yasudahamono.com/item/minamotonokotetsu/