Kai Slicing knife with 23 cm blade innovative series Seki Magoroku Composite. The blade is splendidly finished and was born from the union between two types of steel creating a fascinating contrast. The central part of the blade is polished and in VG-10 steel with hardness 61±1 HRC and the outer part is satinated and in SUS420J2 steel. The production process of ''Composite'' blades is based on a new technology used for aeronautic constructions and guarantees a high resistance and a high grade precision. The two types of steel are united through a particular soldering copper process. The thin copper line visible between the two types of steel adds a touch of elegance to the design. The slender handle is in a clear tonality of ''Pakka''. The shape and the diagonal motif provide these masperpieces with lightness and movement. Delivery time : 15 days
FAQs
What characterises the SEKI MAGOROKU COMPOSITE series?
The SEKI MAGOROKU COMPOSITE series stands out for its laminated construction, combining a VG-MAX steel core (61±1 HRC) with an outer layer in SUS420J2, bonded together using copper-welding technology — which leaves a fine visible line on the blade, the series' distinctive aesthetic signature. The PakkaWood handle and 14° per side edge angle complete a precise and well-balanced knife, made in Seki, Japan.
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 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.