KAI Santoku Knife 14 cm Seki Magoroku Shoso AB-5162

With their sleek and elegant stainless steel design, the knives of the Seki Magoroku Shoso series are true jewels in the kitchen. Made entirely from stainless steel, these knives are sharpened with exceptional technical precision, resulting in blades that offer outstanding sharpness, strength, and durability — perfect for everyday culinary tasks.

To minimise resistance along the cutting edge, the blades are ground at a slow sharpening speed and then refined using advanced technological processes. This gives every Shoso knife exceptional sharpness and reduces friction between the blade and the food.

The ergonomic handle, crafted from 18-8 stainless steel and featuring a distinctive diamond pattern, flows seamlessly into the beautifully shaped stainless steel blade with its matt finish. Constructed entirely from stainless steel, these knives ensure easy and safe handling as well as optimal hygiene.

The Santoku knife is a utility knife that in Japanese means "three virtues", since it can be used for meat, fish, and vegetables. Its tip is sharper than the chef's knife, and its blade length is ideal for chopping even on the kitchen counter, where space is usually narrower. Its light weight makes it comfortable and relaxing even after long hours of use.

Blade:

• Length: 5.5 in (14 cm)

• Material: High carbon stainless steel 1K6

• Hardness: 58 HRC +/- 1

• Finish: Satin

Handle:

• Length: 13 cm

• Material: 18-8 stainless steel

Packaging: 39,4 x 7,1 x 2,5 cm

Care instructions:

Cleaning

• Rinse knives in warm water before first use

• After each use wash promptly with mild detergent and dry with a soft cloth

• Acidic foods should be rinsed off immediately

• Always wipe the knife away from your body and away from the cutting edge

• Never place knives in the dishwasher

• Always wash by hand to protect the material and maintain long lasting sharpness

Sharpening & Care

• Do not leave wooden handles soaking in water for long periods

• Oil the handle occasionally with neutral vegetable oil or camellia oil

• Sharpen periodically to restore edge wear and maintain sharpness

Storing

• Ensure the blade does not come into contact with other metal objects during storage to prevent damage and staining

• Ideal storage options include a knife block, wooden drawer insert, wooden magnetic rack, or a protective blade guard