Kai Seki Magoroku Composite Santoku Knife 16.5cm - MGC-0402

Handle Length: 12cm

Blade Length: 16.5cm

Kai Seki Magoroku Composite blades are the epitome of Japanese elegance. What stands out is the distinctive copper-coloured line on the blade. This indicates the separation of the two steel types being used in these blades. The name "composite" refers to the use of the two steel types.

About the Range:

Blade

When Kai laminates the two different types of steel they exploit its best features. The VGMAX-steel core (resembling VG10) is very hard and sharp. To compensate for this is the core is laminated between two layers of SUS420J-steel. This gives the blade a little flexibility and makes it stronger. The result is a very thin carved blade for optimum cutting properties. Razor-sharp as you have come to expect of Japanese kitchen knives.

Handle

The handles of the Kai Seki Magoroku knives are made of light Pakkawood. The handle shows a composite structure of different kinds of wood, just like the blade. The result is a strong and stabilized handle that, even though it is man-made, looks very natural. The shape of the handle looks like a kind of fusion between the well-known European forged bolster and the traditional Japanese D-grip. The handle and blade are symmetrical so they can be used by both left-handed and right-handed users. Immense cutting pleasure for everyone!

Use

• always use plastic or wooden chopping boards
• do not chop on to glass, metallic or marble surfaces.
• do not chop on to bones, frozen food or other hard objects
• knives are sharp - please keep them out of the reach of children.

Sharpening

• All Kai Shun Knives (except those with serrated blades) should be sharpened regularly for optimum performance. Ideally this should be done every time that you use your knife. Fine bladed Damascus steel blades are best sharpened on a whetstone.

Cleaning

• We recommend that you hand wash you Kai Shun Knives in warm soapy water with a mild detergent. We also recommend that you dry your knives immediately with a soft cloth. It is important to wash your knives before foodstuffs have had a chance to dry on to the blades!