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Santoku knife cm. 16.5 Seki Magoroku Shoso series by Kai

€79.00 €64.75
Availability: In stock
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Santoku knife cm. 16.5 Seki Magoroku Shoso series by Kai. Knife forged from stainless steel, sharpened and polished by applying a very complex technique. The result is a blade of excellent sharpness, strength and cutting stability, suitable for everyday use in the kitchen. The Shoso blade is forged from 1K6 stainless steel with a hardness of 58 (± 1) HRC, which ensures a high and uniform hardness and long edge retention. The convex sharpening gives the knives a stable cutting angle, ideal for a clean and precise cut. The matte finish underlines the essential elegance of the knife. The matt 18-8 stainless steel handle is particularly sturdy and guarantees professional dexterity thanks to the symmetrical elliptical shape. The built-in diamond pattern allows for a secure and comfortable grip when cutting. The seamless transition from handle to blade emphasizes the clear lines of the knives. Blade length: cm. 16.5
FAQs
What characterises the Kai Seki Magoroku Shoso series?
The Kai Seki Magoroku Shoso series stands out for its modern one-piece stainless steel construction, where blade and handle are formed from a single piece, ensuring hygiene, durability, and long-term strength. The blades are made from 1K6 stainless steel with a hardness of about 56–58 HRC, offering a balanced combination of edge retention, corrosion resistance, and easy sharpening. The blades feature a double-bevel edge, suitable for both right- and left-handed users, while the satin blade finish improves cutting smoothness. The ergonomic stainless steel handle includes a diamond-pattern anti-slip texture for improved grip and control.
Who is this series recommended for?
The Seki Magoroku Shoso series is suitable for chefs, culinary professionals, and passionate home cooks looking for durable, hygienic, and easy-to-maintain knives with a modern design.
What type of use is it ideal for?
It is ideal for daily food preparation and precise cutting tasks on meat, fish, and vegetables. The one-piece construction and balanced design make it well suited for intensive kitchen use.
How should it be maintained?
To maintain performance over time, it is recommended to sharpen regularly on a whetstone or suitable sharpening systems, use wooden or synthetic cutting boards, and wash by hand with immediate drying.
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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