Having received the Red Dot Design Award in 2013, the Seki Magoroku Composite Series is the symbol of contemporary design expertise from Kai. The series combines dynamism and lightness with a composite blade of two steel grades, laminated and bonded using copper solder.
This results in a stunning flash of copper running along the blade length that turns the blade into a highlight of high-tech engineering. In combination with the pale wooden handle, the knives are futuristic, light, and sophisticated. And most importantly, the knives ensure ultimate sharpness and extraordinary overall performance.
- Japanese Santoku chef's knife for use with fish, meat and vegetables
- Blade combines different textures and grades of steel
- A chamfered, polished bolster merges into the rounded blade back made of SUS420J2 steel
- Made of especially hard VG-MAX steel, the cutting edge has high edge retention and corrosion resistance
- A fair, cross-grained Pakkawood handle is seamlessly attached to the integrated tang, which is suitable for both left- and right-handed users due to its symmetrical shape
- The handle is slim and light, giving it top-heavy and dynamic handling characteristics
- The seamless transition from handle to polished bolster enables the comfortable and easy holding of the blade between thumb and forefinger in a pinch grip
KAI Japan is recognized as one of the world leaders in the manufacture of premium level chefs knives, highly appreciated by top-class professionals as well as ambitious hobby chefs. For over 100 years, KAI Japan has been driven by a constant drive for 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 length: 16.5cm
- Handle: 12cm
- Always wash the knife by hand in order to protect the material and maintain long lasting sharpness
- Immediately after each use, clean the blade under running water and dry with a soft cloth
- Never place the knife in the dishwasher
- Use only wooden or plastic boards with medium resistance
- Keep the knife in a blade protector, either in a knife block, on a wall magnetic board
- Blade is absolutely not suitable for cutting bones (including of fish) or frozen foods