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The KAI Shoso Seki Magoroku 16.5 cm hollow-ground Santoku knife is a hybrid style of knife combining some characteristics of a gyuto and a nakiri.
Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in the place of a gyuto.
Indeed, this pattern is accessible and easy to use for the vast majority of daily cutting requirements.
Hollow-ground indentations on the blade help reduce friction so the blade glides through the food more easily.
The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") is shorter, lighter, thinner, and more hardened (to compensate for thinness) than a traditional Western chef's knife.
The three cutting tasks which the knife performs well are: slicing, dicing, and mincing.
The Shoso Seki Magoroku series is the latest addition of KAI brand.
It consists of western type, symmetrical, full stainless steel design knives, with satin finish and non-slip handle for professional use.
The blade is monosteel, with a hardness of 58±1 HRC. It features a Daido 1K6 High Carbon Stainless steel, polished blade and a convex symmetrical ellipsoidal cutting edge of 24° approximately.
The convex, 3 step grinding technology used on the series, reduces the resistance from the cutting edge resulting in a smoother sharpness.
The ergonomic handle is a continuation of the blade, from 18-8 stainless steel material.
The shape of the knives is symmetrical and the knives are functioning in both hands.
|Brand||K A I|
|Country of origin||Japan|
|Series||Shoso Seki Magoroku|
|Blade length||16.5 cm|
|Alloy||Daido 1K6 High Carbon Stainless steel|
|Finish blade||Satin polished|
|Handle material||18-8 stainless steel|
|Warranty on materials and manufacturing defects||Lifetime|