Kai Sekimagoroku Kinju St Deba Knife 15Cm

Kai Corporation was established in Seki, Gifu, which is the top city of knife manufacturing. They provide about 10,000 items such as kitchenware, medical products and commercial-grade knives both domestically and internationally.

Key Features:

• The Kinju series offers excellent knives known for their superior grade cutting edge and high durability. Made of reinforced laminated wood, the octagonal shaped handle is highly resilient and resistant to water.
• The elegant and highly resilient handle is made of reinforced laminated wood. The octagonal shaped handle fits your hand comfortably.
• This hygienic knife has no gap between the blade and the bolster. The parts are joined together by the company’s original joining method for high durability.
• Made of high strength stainless steel, the sharp edge of the blade lasts long. It is also easy to maintain this corrosion resistant knife.

Specifications:

• Brand:Seki Magoroku
• Model:AK1101
• Material:Blade: Single layered stainless steel (Blade material: High carbon molybdenum vanadium stainless steel, Blade shape: Single edged), Bolster: Nylon, Handle: Reinforced laminated wood
• Product type: Deba Knife
• Country of origin: Japan

Use & Care:

One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. However, it is also important to be aware of how you are using your knives on a daily basis.

Cutting Technique:

Kai knives are designed to be used in a smooth, slicing motion - never in an up and down “chopping”, piercing or stabbing motion (unless you are using a Kai knife specifically designed for this action e.g. Seki Magoroku Shoso Deba, heel only).

Imagine cutting wood with a handsaw, then slice through your food with a similar motion, intentionally pushing the knife forward and down as you slice, then pulling it back toward your body.

Please do not use Kai knives on hard materials such as bones, joints, frozen foods or very hard vegetables like pumpkin. Use on these or similar items can damage the cutting edge or cause the blade to fracture and break.

Care must be taken, as with all knives, not to subject the blade edge to sideways forces or twisting as this can result in chipping or cracking.

Cutting Surface:

The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.

Cleaning:

As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.

Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.

Storage:

After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

Sharpening:

In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Weekly honing will extend the time between sharpening significantly.