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Santoku Knife 17 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 17 cm Santoku knife from KAI's Seki Magoroku Red Wood series is a perfect example of Japanese tradition combined with modern craftsmanship. The blade, made of 1K6 carbon steel with a hardness of 57 (±1) HRC, offers long-lasting sharpness and precise, consistent cutting performance over time. The asymmetrical sharpening, typical of Japanese blades, reduces friction between the blade and food, allowing for extremely clean and accurate cuts, ideal for delicate tasks such as sushi preparation. The handle, with its characteristic chestnut shape, is made of pakka wood, a material obtained from a combination of natural wood and precious resins that make it resistant to moisture and wear. Its ergonomic shape, narrow and tapered towards the blade, ensures a comfortable and secure grip during use. The junction between the blade and the handle is reinforced by an elegant collar in shiny synthetic material, which gives the knife a refined appearance and impeccable solidity. The result is a high-quality cutting tool that combines precision, beauty and durability. Blade length: 17 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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