Kai Seki Magoroku Kaname Japanese kiritsuke chef knife 19,5cm

The chef knife is a versatile model that's indispensable in the kitchen! It enables you to cut a wide range of foods: mincing your meat, slicing your vegetables or chopping your herbs with ease. What's more, its kiristuke tip means you can work with greater precision. Be careful not to use it on hard foods such as bones or squash.

Kai Seki Magoroku Kaname knives are must-haves for everyday use in the kitchen. Made from top-quality materials, these Japanese knives ensure precise, efficient cutting!

A high-performance blade for this Kai chef's knife

This kiritsuke chef's knife features a blade developed using the San Maï technique: a hard steel core is enveloped by a layer of softer steel folded in on itself. This method protects the core while maintaining an optimal balance of hardness!

The blade core is made from VG-Xeos steel, an alloy developed by the renowned company Takefu Special Steel. Enriched with carbon, it offers a hardness of 61HRC on the Rockwell scale, guaranteeing excellent edge retention and outstanding cutting performance, so that sharpening sessions can be spaced out. The edge can be easily maintained with a whetstone!

A layer of stainless steel completes the San Maï structure, adding protection and flexibility without compromising rigidity, reducing the risk of breakage during use. The superposition of steels is visible on the edge of the blade, creating a subtle and unique wave of random patterns.

Finally, the blade features a refined satin finish, adding a touch of elegance to your Japanese kitchen knife!

The kiritsuke knife for all your cutting needs

The handle of this Japanese kitchen knife is made of black pakkawood, a material that is both strong and durable. This composite is the result of hot compression of laminated wood and resin, offering the strength of a composite material while retaining the natural look of wood, enhanced by its distinctive grain!

Thanks to its octagonal shape, this handle is suitable for both left- and right-handed users, ensuring an ergonomic and comfortable grip, even during prolonged use in the kitchen.

A stainless steel bolster is placed at the junction between the blade and the handle, improving the balance of this Japanese chef's knife.

To ensure the long life of your Kai Kaname knife, we recommend washing it exclusively by hand with a sponge and mild detergent. After washing, dry immediately with a clean cloth and store in a dry place. Do not put it in the dishwasher, nor leave it to soak in water.

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