BRAND
For over 115 years, the KAI company has been producing cutlery in the traditional of legendary samurai of ancient Japan. The desire to preserve ancient traditions and combine them with innovative techniques is not a contradiction but forms the basis for new products that honour the Japanese art of forging while meeting modern demands. With highest quality standards, KAI has made it its mission to produce special knives for everyday use. Made from natural resources, shaped, and designed according to the expertise of the ancient Samurai blacksmithing art, KAI products are a symbol of Japanese craftmanship made with the highest precision.
PRODUCT INFORMATION
The Seki Magoroku Composite Series is the symbol of contemporary design expertise stemming from the house of kai. The series combines dynamism and lightness: the composite blade comprises two different steel grades, laminated and bonded using copper solder. This results in a stunning flash of copper running along its length. The resulting appearance is impressive and turns the blade into a highlight of high-tech engineering. In combination with the pale wooden handle, the series appears futuristic, light, and sophisticated. Beyond that, the knives ensure ultimate sharpness and an extraordinary overall performance.
Key Features:
- 15cm Chefs Knife with composite double-sided blades which is made up of 2 different steel grades
- The satined outer material is made from SUS420J2 steel and the mirror-polished core of the blade from VG MAX steel with a hardness of 61 HRC
- The handle is suitable for both left and right-handed users due to its symmetrical shape
- The handle is made of light Pakkawood
Cleaning
- Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergent) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.
- For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel.
- Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand to protect the material and maintain long-lasting sharpness.
Sharpening & Care
- Ensure that all knives with natural wooden handles do not remain in the water for too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.
- It is also advisable to have the knives professionally resharpened from time to time to repair signs of wear on the cutting edge and to ensure lasting sharpness.
- Due to the high degree of hardness of our knives, sharpening steels are completely unsuitable. From the traditional whetstone to a complete electric system, our range offers the right tool for each of our knives.
Storing
- When storing the knives, make sure that the blade does not come into contact with other metallic objects. This way, common causes of damage and staining can be avoided.
- The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard or sheath.
