Kai Seki Magoroku Paring Knife 10cm#

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 the 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 craftsmanship made with the highest precision.

PRODUCT INFORMATION

Seki Magoroku Redwood is a series of chef's knives with robust stainless steel quality and typically Japanese features. With its highly polished blades, the series includes both single-edged and double-edged blades that share the common denominators of stable and well-balanced functionality as well as sharpness. The design combines a minimalist basic form with traditional Japanese aesthetics. The name comes from the use of red pakka wood, from which the handle is made. The pakka wood handle is particularly resilient and moisture-resistant.

Key Features:

- Blades are made of a carbon 1K6 stainless steel with a hardness of 58 (±1) HRC

- Both the double and single-edged blade shapes boast long-lasting edge retention and excellent sharpness

- The chestnut-shaped handle is made of pakka wood and is resistant to moisture

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.