KAI Shun Seki Magoroku Pakka Wood Santoku Slicing Knife, 17cm

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Product Code: MGR-0170S

x R1,849.00

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Product Info

The Santoku is the Japanese counterpart of the European chef's knife. Translated, Santoku means "three virtues" and can be used to prepare fish, meat and vegetables. Visually, the Santoku is reminiscent of a cleaver, but it is not suitable for hacking. Its high, squat blade is sanded on both sides and is ideal for bulky clippings, such as vegetables. The wide blade also makes it easy to move the clippings into the pot or bowl. The KAI Seki Magoroku Pakka Wood Series includes 12 different blade shapes. The high-quality steel with a hardness of 58 HRC and the finely polished blade edge give the knives a high cutting performance. The handle is made of Pakka wood, - a dark hardwood, which is very oily and water resistant. It has a traditional chestnut shape. A polished black polypropylene ferrule complements the modern look of the wood.

  • Japanese Santoku knife for general preparation of vegetables and boneless meats and fish
  • Blade made of a carbon 1K6 stainless steel with a hardness of 58 (±1) HRC with long lasting edge retention and excellent sharpness
  • Handle with a traditional chestnut shape made of Pakka wood
  • High quality resins 
added to the wood make it exceptionally hardy and moisture resistant
  • Handle and blade 
are inserted into each other and firmly connected by a shiny black plastic ferrule

KAI is one of the world leaders in the manufacture of premium level chef's knives, used by top-class professionals and ambitious hobby cooks. For over 100 years, KAI has pushed the boundaries of aesthetic design, technical innovation and outstanding quality, enjoying cult status in Japan. These amazing razor-sharp knives are created in Seki City, Japan’s 700-year-old centre for Samurai swords.


  • Blade: 17cm
  • Handle: 13.4cm

Care Instructions

  • Always wash the knives by hand in order to protect them and maintain long lasting sharpness
  • Never place the blades in the dishwasher
  • Use only wooden or plastic boards with medium resistance
  • Keep the knives in a blade protector, either in a knife block, on a wall magnetic board
  • Blades are absolutely not suitable for cutting bones (including of fish) or frozen foods

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