Kanetsune Yama Japanese Field Knife

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Quick Overview

Kanetsune Knife Care
Kanetsune field knives are made from Japanese premium high carbon steel called "Blue steel" or " White Steel". Like other high carbon steels these also have to be maintained and Kanetsune recommends that the knife is whipped down after every use and when finished using for the day just dampen a cloth with Camellia oil and wipe the blade.
In the event that your Kanetsune knife goes rusty it may still be cleaned and wipped down with an rust removing clean. Kanetsune recommends one called "Northman rust clean"

Damascus steel is some of the toughest, most rugged steel you can get. The sharpness of the edge is incomparable to stainless steel blades from most companies.

The Kanetsuki Yama like all Japanese names they have a meaning

Still Have your doubt´s? Check out the steel Information

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Please allow from 2 to 5 days for delivery

Kanetsu Yama Japanese Field Knife


Additional Information

Manufacturer Kanetsune
Overall Length 7.28"
Blade Length 3.1"
Handle Material White Steel
Steel White Steel