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Suspended: magnetic bar complete with 6 knives Seki Magoroku Shoso Series by Kai

was €659.50 Special Price €593.55 €486.52
Availability: In stock
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Elegant and functional the Seki Magoroku Shoso Series knives are "suspended" in your kitchen, thanks to Kai's magnetic bar in walnut. On the surface of the magnetic bar, the blades are attached thanks to a system of powerful magnets positioned over the entire surface. The magnetic bar is easy to fix with two screws on the wall. In detail, together with the magnetic bar you will find the following Japanese knives from the Seki Magoroku series by Kai: - Paring knife cm. 12 - Universal knife cm. 15 - Small Santoku cm. 14.5 - Hollow-edge Santoku cm. 16.5 - Kitchen knife cm. 18 - Cook's knife cm. 21 The Seki Magoroku Shoso Series knives from Kai have forged 1K6 stainless steel blades with a hardness of 58 (± 1) HRC, which guarantees a high and uniform hardness and a long conservation of the wire. 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 robust and, thanks to its symmetrical elliptical shape, guarantees professional dexterity. 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. Magnetic bar dimensions: (L x W x H) in cm: 39.0 x 6.5 x 3.0 Shipping time: 5 working days
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
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What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
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Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
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Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
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What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
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Who should use a knife case?
A knife case is ideal for professional chefs, culinary students, or anyone who enjoys cooking outside the home. It keeps your knives organized, protected, and always ready for use.
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How do I choose the right knife block?
It depends on your kitchen space, how many knives you own, and your style. You can choose from vertical blocks, horizontal blocks, or magnetic ones. On AFcoltellerie, you’ll find a full range to compare.
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How many knives do I really need in a set?
That depends on your needs. Basic sets typically include 3–5 essential knives (chef’s knife, paring knife, bread knife, carving knife). Professional sets may contain 10 or more tools, such as sharpeners, kitchen scissors, and carving forks.
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Is it better to buy a full set or individual knives?
If you’re just starting out or want a complete setup in one go, a set is a practical and cost-effective choice. If you’re experienced, building your own collection piece by piece might suit you better.
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Do blocks and cases include knives?
It depends on the product. Some come pre-filled with knives, while others are empty and compatible with most standard knives. Always check the product description to know what’s included.
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How do you clean knife blocks and cases?
Wooden blocks should be cleaned with a dry or slightly damp cloth. Knife cases can be wiped down with a mild detergent. Avoid dishwashers or soaking in water.
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Can I create a custom set if I don’t find what I’m looking for?
Yes! If the combination of knives, block, or case you’re looking for isn’t listed, feel free to contact us. We’ll help you put together a custom set tailored to your needs and cooking style.
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What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
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What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
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European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
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What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
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What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
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Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
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A set or individual knives: which makes more sense?
A set makes sense when it contains knives you will actually use. The advantage is having blades from the same series, with the same steel, the same handle and the same care routine. If you need one or two specific models, it's better to buy them individually and build up your collection over time: a knife that stays in the drawer isn't a saving.
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.
What characterises the COMPLETE KNIFE CASES AND BLOCKS from Kai?
The complete knife cases and blocks from Kai provide organised and professional kitchen solutions designed to keep essential tools always within reach. The knife blocks are made from high-quality materials such as selected wood or specially designed structures that help protect the blades, ensuring stability, safety and proper storage. These sets include a versatile selection of knives and useful accessories, such as chef’s knives, santoku knives, paring knives, kitchen scissors or honing steels, providing a complete toolkit for a wide range of kitchen tasks.
Which knives do I need to start with?
Three knives cover most of the work: a chef's knife of about 20 cm, or a santoku, for slicing and chopping; a paring knife for precision work; and a serrated knife for bread and foods with a hard crust or skin. From there you add specific blades, such as boning, filleting or slicing knives, depending on what you prepare most often.
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.
Who is this series recommended for?
It is recommended for professional chefs, kitchen professionals and demanding enthusiasts looking for a complete and well-organised set of high-quality knives and accessories.
What are specialist sets?
They are sets built around a trade or a task: butchery, fishmongery, pastry, sushi, vegetables. They bring together the blades that job requires, sometimes with dedicated accessories such as a honing steel, fish bone tweezers or a sharpening stone. They are designed for people already working in a specific field or training in that specialisation.
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.
What type of use is it ideal for?
It is ideal for daily kitchen organisation, offering different tools for preparing meat, fish and vegetables, with knives always easily accessible.
What are HACCP sets with coloured handles for?
In professional kitchens, colours help keep tools separate by type of food and reduce the risk of cross-contamination: for example red for meat, blue for fish, green for vegetables and yellow for poultry. The rules require cross-contamination to be prevented, but they don't set a single colour code: the colours should be defined in your business's food safety plan and used consistently, together with chopping boards in matching colours.
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.
How should it be maintained?
To preserve performance and durability, it is recommended to sharpen knives regularly on whetstones or honing steels, wash them by hand and dry them immediately, and store them completely dry in the block or case.
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