KAI Seki Magoroku Usuba redwood 17 cm - 1K6 carbon steel with 57 (±1) HRC - shiny polished blade - sequoia pakka wood - handmade in Japan

The Seki Magoroku Redwood series from KAI is a robust range of kitchen knives with typical Japanese features. With highly polished blades, it offers both single and double beveled cutting edges for balanced functionality and extraordinary sharpness. The design of the series combines minimalist shapes with traditional Japanese aesthetics. The knives from the Seki Magoroku Redwood series are made of high quality Carbon 1K6 stainless steel with a hardness of 57 (±1) HRC. The double oblique and single-angled leaf shapes are known for their long cutting edge shelf life and excellent sharpness. The single angled hollow chamfer, traditional in Japanese leaf shapes, reduces friction between cutting material and blade to a minimum, allowing extremely accurate cuts, ideal for tasks such as sushi preparation. The knives have handles in the traditional chestnut shape and are made of robust Pakkaholz wood. The wood is treated with high-quality resins, which makes it particularly resistant to stress and moisture. The tapered handle to the blade provides a comfortable grip. The handle and blade are firmly connected by a shiny black plastic sleeve. With the Seki Magoroku Redwood series, you not only get high-quality sharpness and performance in your kitchen, but also an elegant design with a traditional touch.

• The Usuba KAI Seki Magoroku Redwood knife with a 17 cm single-sided blade made of high-quality 1K6 carbon steel and a Rockwell hardness of 57 (±1) HRC, combines Japanese craftsmanship with innovative technology. The unique combination of traditional shape and modern materials distinguishes this kitchen helper.
• The series combines aesthetic elegance with exceptional functionality. With its traditional Japanese, highly polished sharpness, it offers extraordinary sharpness. The ergonomically shaped pakkawood handle guarantees a comfortable and secure grip, making it the ideal tool for precise and demanding tasks in the kitchen.
• The Usuba knife, known for its single-sided knife, is the traditional Japanese vegetable knife, which is valued for its precision in peeling, slicing and chopping vegetables. It is perfect for making katsuramuki, a technique for peeling fine vegetable leaves and for fine decoration work.
• To maintain the quality and sharpness of the knife, we recommend washing it by hand and storing it in a knife block or case. Regular sharpening with a suitable sharpening stone guarantees long-lasting performance and good focus.
• KAI, As a traditional Japanese manufacturer, represents the embodiment of the fine craftsmanship of forging. Known for combining the centuries-old tradition of samurai with innovative technology, each Seki Magoroku Redwood series knife embodies excellent craftsmanship and uncompromising quality.