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.
* Blade length: 20.0 cm
* Handle length: 13.4 cm
* Blade Material: Polished High Quality Steel
* Cut: both sides
* Handle material: Red wood with polypropylene ferrule
* Blade hardness: 581 HRC
KAI CHEF'S KNIFE 20 CM, SEKI MAGOROKU
For preparing vegetables and meats of all kinds. The traditional chef's knife was specially designed for cutting decorative ornaments from vegetables.
Seki Magoroku, the traditional Japanese knives, have been produced in a similar form for centuries. For this purpose, some European blade shapes have also been added. This series impresses with its brightly polished blade made of high-quality steel with a hardness of 581 HRC and the finely polished grind, which gives the series a high cutting performance. RED WOOD: The handle in the traditional chestnut shape is made of red wood. This hardwood is naturally very oily and therefore water-resistant. The polished polypropylene ferrule harmoniously complements the modern colour of the wood. MAGNOLIA: This series impresses with the magnolia wooden handle with the black polypropylene ferrule, which is worked in the traditional chestnut shape.
KAI CHEF'S KNIFE 20 CM, SEKI MAGOROKU - CARE
The Kai Seki Magoroku knife should be rinsed and dried directly under running water after each use. A soft cotton cloth can be used for this. Dishwashers and aggressive detergents should be avoided. These lead to damage and loss of sharpness if used permanently. For knives with natural wood handles, care is rounded off by occasional greasing with vegetable oil.
