KAI Kiritsuke Knife 12 cm Seki Magoroku Kaname AE-5500

Within the premium Seki Magoroku brand, KAI introduces the new KANAME knife series. Technically constructed as a three layer steel knife, the series belongs to the high quality category, like all Damascus knives by the Japanese cutlery manufacturer. Visually, the knives stand out with the pronounced curvature of both blade and handle, inspired by the aesthetics of the classic samurai sword. All knives in the series feature the Kiritsuke blade shape and are available in blade lengths of 12.0 cm, 15.0 cm, and 19.5 cm. The Seki Magoroku brand combines innovative technology with traditional craftsmanship, delivering top tier quality and exceptional design. In the Kaname series, these qualities are reflected in the blade’s strength transmission and the functional yet striking katana inspired appearance.

Kiritsuke knives have one of the few multipurpose traditional Japanese blades, and can be used as a yanagi (fish slicer) or an usuba (vegetable knife).

Blade

The blade is made from extremely hard VG Xeos steel with a hardness of 60 to 62 plus or minus 1 HRC, clad in two layers of stainless steel. This three layer construction creates a fine edge with long lasting sharpness, ensuring smooth and precise cuts. The elegant blade features a satin finish with a polished cutting edge, combining refined aesthetics with excellent functionality.

Handle

The handle is crafted from Pakkawood, a material engineered for durability under intensive use, offering high resistance to moisture and impact. The high quality resin infused into the wood enhances strength and longevity while providing a comfortable and secure grip. Its octagonal ergonomic shape ensures excellent control and balance, allowing the knife to sit safely and comfortably in the hand.

Features

• Blade length: 12 cm

• Handle length: 13 cm

• Blade material: three layer VG Xeos steel

• Hardness: 60 to 62 plus or minus 1 HRC

• Edge: double bevel

• Handle material: black Pakkawood

• Weight: 78 g

• Made in Japan

Care instructions

Cleaning

Rinse the knife with warm water before first use. After each use, wash it promptly with mild detergent and dry with a soft cloth. Acidic foods should be rinsed off immediately after cutting. For safety, always wipe the knife away from your body and away from the cutting edge. Knives must never be placed in the dishwasher. Always wash by hand to protect the materials and maintain sharpness.

Sharpening and care

Do not leave knives with natural wooden handles in water for long periods. Oil the handle occasionally with neutral vegetable oil or camellia oil. Periodic sharpening is recommended to restore the edge and maintain optimal performance.

Storage

When storing knives, ensure that the blade does not come into contact with other metal objects to avoid damage and staining. The ideal storage options are a knife block, a wooden drawer insert, a wooden magnetic rack, or a blade guard.