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FAQ
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FAQs
What characterises the SEKI MAGOROKU KINJU & HEKIJU series?
The SEKI MAGOROKU KINJU & HEKIJU series offers traditional Japanese single-edged knives, ground on one side only for a clean, precise cut with minimal resistance. The high-carbon stainless steel blades are available in Deba and Yanagiba shapes, ideal respectively for fish preparation and ultra-thin slicing for sushi and sashimi. The series is divided into KINJU for right-handed users, with a hexagonal PakkaWood handle, and HEKIJU, dedicated to left-handed users, with a rounded resin handle.
Who is this series recommended for?
It is designed for professionals and enthusiasts of Japanese cuisine seeking authentic, precise and lightweight traditional tools for working with raw fish and meat.
What is the ideal use?
The Deba is ideal for cleaning, filleting and breaking down fish; the Yanagiba for slicing paper-thin, even cuts of raw fish or meat, as required for sushi and sashimi preparation.
How should it be properly maintained?
Hand wash only. The single-edged blade requires sharpening on a whetstone specifically suited to single-bevel knives, respecting the ground side. Store on a magnetic knife holder or in a protective sheath.
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