KAI Usuba Knife 16.5 Seki Magoroku Redwood MGR-0165U

The Usuba knife from the Seki Magoroku Red Wood series by KAI is designed for cutting precision and top level performance in the preparation of vegetables and fish. Its wide, exceptionally sharp blade allows clean and even cuts with excellent control, while the balanced ergonomic design provides comfort and stability. Made from durable, high quality materials, it ensures long lasting reliability in daily use and is an ideal choice for professional kitchens.

The Seki Magoroku Red Wood series is defined by robust stainless steel quality and classic Japanese elements. It includes both single bevel and double bevel knives that share stability, balanced functionality, and outstanding sharpness. The design combines a minimalist base form with traditional Japanese aesthetics.

Blade

The blade is made from high carbon stainless steel 1K6 with a hardness of 57 plus or minus 1 HRC. Thanks to its high chromium content, this steel offers excellent corrosion resistance. It is a classic stainless steel type, while the high carbon level ensures strong edge retention. Both single bevel and double bevel knives in the series deliver long lasting sharpness and excellent cutting performance.

Handle

The handle features the traditional chestnut shape and is made from Pakkawood. The high quality resin infused into the wood enhances durability and moisture resistance while providing a comfortable grip. The handle and blade are fitted together securely and joined by a black ring.

Features

• Blade length: 16.5 cm

• Handle length: 13.5 cm

• Blade material: stainless steel 1K6

• Hardness: 57 plus or minus 1 HRC

• Edge: single bevel

• Handle material: red brown Pakkawood

• Weight: 196 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.