Kai Seki Magoroku Kaname Japanese Kiritsuke Knife, 7.6 inches
Redefining Culinary Precision
The Kiritsuke Knife from the Seki Magoroku Kaname series embodies precision and elegance in the kitchen. Designed for both professional chefs and discerning home cooks, this knife merges Japanese tradition with advanced technology to deliver an unparalleled cutting experience. Its VGXeos steel core, known for exceptional hardness (60-62 ±1 HRC), ensures outstanding durability.
The blade is reinforced with two layers of stainless steel, protecting and strengthening the edge. This unique construction results in a fine, lasting edge that reduces resistance, enabling smooth, precise cuts for delicate ingredients.
Ergonomic Design and Innovative Handle
The handle, crafted from black veined pakkawood, reflects extensive research and feedback from culinary professionals. Its octagonal shape provides optimal control during use, while the seamless transition between the handle and bolster, achieved through meticulous hand-finishing, enhances both comfort and precision.
Infused with high-quality resins, the pakkawood handle is highly durable and resistant to moisture, a crucial feature for demanding kitchen environments. This robust design ensures that the Kiritsuke Knife remains both beautiful and high-performing over time.
Redefining Culinary Precision
The Kiritsuke Knife from the Seki Magoroku Kaname series embodies precision and elegance in the kitchen. Designed for both professional chefs and discerning home cooks, this knife merges Japanese tradition with advanced technology to deliver an unparalleled cutting experience. Its VGXeos steel core, known for exceptional hardness (60-62 ±1 HRC), ensures outstanding durability.
The blade is reinforced with two layers of stainless steel, protecting and strengthening the edge. This unique construction results in a fine, lasting edge that reduces resistance, enabling smooth, precise cuts for delicate ingredients.
Ergonomic Design and Innovative Handle
The handle, crafted from black veined pakkawood, reflects extensive research and feedback from culinary professionals. Its octagonal shape provides optimal control during use, while the seamless transition between the handle and bolster, achieved through meticulous hand-finishing, enhances both comfort and precision.
Infused with high-quality resins, the pakkawood handle is highly durable and resistant to moisture, a crucial feature for demanding kitchen environments. This robust design ensures that the Kiritsuke Knife remains both beautiful and high-performing over time.
- In stock, ready to ship
- Backordered, shipping soon
Redefining Culinary Precision
The Kiritsuke Knife from the Seki Magoroku Kaname series embodies precision and elegance in the kitchen. Designed for both professional chefs and discerning home cooks, this knife merges Japanese tradition with advanced technology to deliver an unparalleled cutting experience. Its VGXeos steel core, known for exceptional hardness (60-62 ±1 HRC), ensures outstanding durability.
The blade is reinforced with two layers of stainless steel, protecting and strengthening the edge. This unique construction results in a fine, lasting edge that reduces resistance, enabling smooth, precise cuts for delicate ingredients.
Ergonomic Design and Innovative Handle
The handle, crafted from black veined pakkawood, reflects extensive research and feedback from culinary professionals. Its octagonal shape provides optimal control during use, while the seamless transition between the handle and bolster, achieved through meticulous hand-finishing, enhances both comfort and precision.
Infused with high-quality resins, the pakkawood handle is highly durable and resistant to moisture, a crucial feature for demanding kitchen environments. This robust design ensures that the Kiritsuke Knife remains both beautiful and high-performing over time.
- Blade Length: 7.6 in. (19.5 cm)
- Handle: 5.1 in. (13 cm), black veined pakkawood
- Weight: 0.35 lbs (160 g)
- Craftsmanship: Hand-finished
- Rockwell Hardness: 60-62 (±1) HRC
- Blade Material: VGXeos core with two layers of stainless steel
- Ambidextrous: Suitable for both left- and right-handed use
- Tang: Full-tang for stability and balance
To ensure the durability, sharpness, and elegant appearance of your Kiritsuke knife, please follow these care guidelines:
- Hand wash the knife immediately after use with lukewarm water and mild dish soap.
- Avoid using abrasive sponges or steel wool, as they can scratch the blade and handle.
- Dry thoroughly with a soft cloth right after washing to prevent moisture damage or stains.
- Do not place the knife in the dishwasher. High heat and strong detergents can damage the blade and the pakkawood handle.
- Hone the blade regularly using a ceramic or fine steel honing rod to maintain its edge.
- When sharpening is necessary, use a whetstone or seek a professional sharpening service.
- Store the knife in a knife block, sheath, or on a magnetic strip to protect the blade and ensure safety.
- Avoid storing the knife loosely in a drawer where it may get damaged or dull.
- Although the pakkawood handle is moisture-resistant, do not leave it in water for extended periods.
- Wipe the handle dry after each wash to maintain its integrity and finish.
What is the Kiritsuke knife best used for?
- The Kiritsuke knife is a versatile tool ideal for slicing, dicing, and precision cuts, especially for vegetables, fish, and boneless meats. It is favored by professionals for its ability to perform both delicate and demanding kitchen tasks.
What type of steel is used in the blade?
- The blade features a VGXeos steel core, renowned for its superior hardness (60-62 ±1 HRC), durability, and edge retention. It is further reinforced with two layers of stainless steel for added strength and corrosion resistance.
Is the handle water-resistant?
- Yes, the handle is made from pakkawood infused with high-quality resins. This makes it highly resistant to moisture and ideal for use in busy kitchen environments.
Can this knife be sharpened with a regular sharpener?
- It is recommended to use a whetstone or have the knife professionally sharpened to preserve the blade's edge and structure. Regular honing with a ceramic rod can help maintain sharpness between sharpenings.
Is this knife suitable for beginners?
- While designed with professional chefs in mind, the ergonomic octagonal handle and balanced weight make it accessible to skilled home cooks who value precision and quality.
Can the knife go in the dishwasher?
- No, this knife should always be hand-washed to maintain its edge and protect the handle. Dishwashers can damage the blade and cause the pakkawood to deteriorate over time.
Does it come with protective storage?
- The knife typically comes in premium packaging, but it's best to store it in a knife block, sheath, or on a magnetic strip to preserve its edge and ensure safety.
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