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Chef's Carving Knife 20 cm Series Seki Magoroku Red Wood by KAI

€103.50 €84.84
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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The 20 cm chef's carving knife from the Seki Magoroku Red Wood series by KAI represents the perfect balance between Japanese tradition and contemporary craftsmanship. Its blade, forged from 1K6 carbon steel with a hardness of 57 (±1) HRC, guarantees high strength and a cutting edge that stays sharp for a long time. The precise and meticulous sharpening ensures clean, smooth cuts, minimizing friction with food and allowing for great control and precision, even in the most demanding preparations. The handle, with its traditional chestnut shape, is made of pakka wood, a material obtained from a combination of natural wood and high-quality resins, making it particularly resistant to moisture and wear. Its ergonomic line, narrow and tapered towards the blade, offers a comfortable and secure grip, promoting perfect balance when cutting. The blade and handle are joined by an elegant, glossy synthetic collar, which gives the knife a refined look and reinforces its structure. This carving knife is a versatile and reliable tool, ideal for any type of cutting in the kitchen, combining precision, elegance, and durability. Blade length: 20 cm Shipping time: 5-7 days
FAQs
What are the main features of the Kai Seki Magoroku Red Wood series?
The Kai Seki Magoroku Red Wood series features blades made from 1K6 stainless steel with a hardness of 56–58 HRC, offering a good balance between edge retention and ease of sharpening. The traditional Japanese sharpening allows precise and controlled cuts, ideal for fish, meat, and vegetables. The red-tinted natural wood handle, with a traditional Japanese chestnut shape, ensures an ergonomic and stable grip. The black polypropylene ferrule, resistant to moisture, contributes to the knife’s durability and balance.
Who is this series recommended for?
The Kai Seki Magoroku Red Wood series is recommended for chefs, culinary professionals, and advanced cooking enthusiasts looking for reliable knives with precise cutting performance and quality construction, inspired by Japanese tradition.
What type of use is ideal?
It is ideal for daily food preparation and precise cutting tasks on fish, meat, and vegetables, taking advantage of the blade geometry and traditional Japanese sharpening for clean and controlled cuts.
How should it be properly maintained?
To maintain performance over time, it is recommended to sharpen regularly on a whetstone, use wooden or synthetic cutting boards, and wash by hand with immediate drying. This helps preserve the edge, wooden handle, and overall blade durability.
What characterises the KAI series?
The KAI series stands out for the combination of Japanese tradition and modern manufacturing, providing reliable knives for conscious and precise kitchen use.
Who is this series recommended for?
It is suitable for professionals and advanced enthusiasts seeking consistent performance and quality.
What type of use is it ideal for?
It is ideal for everyday preparation and precise cutting tasks.
How should it be maintained?
Regular whetstone sharpening and proper cutting boards help preserve performance.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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