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Description
Product Information
- Brand:Seki Magoroku
- Model:AE5147(145mm) / AE5146(165mm)
- Material:Blade: Stainless steel composite material (Blade material: Carbon steel, Cladding metal: Stainless steel, Blade shape: Double edged), Handle: Reinforced laminated wood
- Product type:Santoku Knife
- Country of origin:Japan
- 145mm:Dimensions (approx): Overall length: 270 mm x Blade width: 42 mm x Handle thickness: 18 mm, Blade length: 145 mm, Item weight (approx): 160 g, Shipping weight (approx): 290 g
- 165mm:Dimensions (approx): Overall length: 294 mm x Blade width: 46 mm x Handle thickness: 18 mm, Blade length: 165 mm, Item weight (approx): 180 g, Shipping weight (approx): 320 g
Key Features
- The Momoyama series offers authentic Japanese knives with razor sharp edges that are easy to sharpen.
- The elegant and highly durable handle is made of reinforced laminated wood. The round-shaped handle fits your hand comfortably. With this well-balanced knife, your hand won't feel tired after cutting with it for a long period of time.
- The core of the knife is made of high strength steel, combined with rust-resistant and easy-to-sharpen stainless steel on the side. The three-layered steel construction allows you to maintain the razor sharp edge with ease.
- For both right-handed and left-handed. Compatible with left-handed users.
Use & Care
- Remove the food from the blade with PH neutral dish soap and a sponge after each use. Rinse it well. Remove the moisture with a dry cloth and store it in a dry place.
- Even a high grade knife may deteriorate without proper care at the right time. When the knife can't cut through tomatoes or pieces of chicken smoothly, it is time to sharpen it.
- The sharp blade made of steel may rust. Remove the moisture completely after each use and before storing.
Background
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.
