Chef's knife SEKIMAGOROKU COMPOSITE 20 cm, KAI

Product detailed description

With the KAI SEKIMAGOROKU COMPOSITE series, there is no need for lengthy explanations that this is a modern take on a japanese knife. Just take a look. The contrasting joint of steels, a copper accent and a clean, light handle create a look that feels almost architectural. And yet, this is no design gimmick, but a working knife that simply dares to look damn good.

Main advantages:

• KAI SEKIMAGOROKU COMPOSITE is a premium handcrafted Japanese series that combines two different Steels into a single distinctive blade - with a hard cutting edge made of VG-10, a spine made of SUS420J2, and a characteristic copper line between them.
• Both parts of the blade are joined by copper, so the wavy line running along the edge is not just an ornament, but a directly visible part of the knife's construction.
• SEKIMAGOROKU COMPOSITE won the Red Dot Design Award 2013 and combines a technically unusual blade with a light pakkawood handle into a very light, modern and easily recognisable whole.
• The Chef's knife MGC-0406 has a 20 cm long blade and is a versatile essential for vegetables, herbs, meat and fish, so it can handle most of the work that takes place on a cutting board during everyday cooking.
• The length of the blade offers plenty of room for larger ingredients and longer cuts, while remaining easy to control even during more precise everyday work.
• The curved profile of the edge supports a smooth rocking motion when chopping herbs and vegetables, while allowing longer cuts to be made comfortably through meat or larger pieces of food.
• The cutting core made of very hard VG-10 Steel has a hardness of 61 ±1 HRC and forms the basis for high sharpness, good edge retention and precise cutting.
• The spine of the blade is made of SUS420J2 stainless steel with a hardness of 56 ±1 HRC, which complements the harder cutting part and creates the characteristic dual-material construction of the entire series.
• The double-bevelled edge is suitable for both right and left hands and combines high cutting performance with good corrosion resistance.
• The rounded spine and smooth metal transition between the blade and the handle make the grip comfortable close to the blade, where you have better control over the knife during more precise cutting.
• The light pakkawood handle is slim, lightweight and symmetrical, so it fits both right- and left-handed users well while underlining the clean, modern look of the entire COMPOSITE range.
• The low weight of the handle shifts the balance more towards the blade, making the knife feel more lively during work and responsive to quick changes of direction.
• The 14 cm long handle provides plenty of room for a secure grip and well complements the versatile character of the chef's knife.
• A weight of 173 g gives the MGC-0406 a pleasant stability when cutting, yet it still retains the lightweight and agile character of the entire COMPOSITE series.
• The knife is handcrafted in Japan and belongs to the premium part of the KAI range, where, in addition to sharpness itself, the blade construction, balance and precise processing of individual details are also addressed.
• The combination of light pakkawood, a subtle copper line and two different Steels gives the MGC-0406 a look that stands out from classic Damascus and solid stainless steel knives at first glance.
• As the main Chef's knife, the MGC-0406 offers a wide working range and versatility, so it can take over most common tasks without the need to constantly reach for a specialised knife.
• KAI has been dedicated to blades since 1908, and with COMPOSITE, it showcases the more technical side of its knife-making know-how - instead of the traditional layered pattern, it works here with two separate Steels joined into a single functional unit.

Additional information:

• blade length: 20 cm
• handle length: 14 cm
• blade material: cutting part made of VG-10 steel, spine of the blade made of SUS420J2 stainless steel, copper
• steel hardness: 61 ±1 HRC / 56 ±1 HRC
• handle material: pakkawood
• award: Red Dot Design Award 2013
• not dishwasher safe

Caring for the KAI SHUN CLASSIC knife:

• Wash the knife by hand in warm water with a mild detergent and dry it immediately after washing.
• Do not put it in the dishwasher. KAI recommends washing its kitchen knives by hand to protect the blade, edge and handle material.
• Ideally, cut on a wooden or plastic chopping board. Glass, stone, ceramics and metal can damage or blunt the edge more quickly.
• Do not use the knife on bones, frozen food or for any other rough treatment of the blade.
• After cutting acidic or salty foods, rinse and dry the knife as soon as possible.
• To restore sharpness, it is best to use a water sharpening stone suitable for Japanese knives.
• Store the knife so that the edge does not touch other metal objects – for example, in a block, on a magnetic strip or with a protective blade cover.
• Do not leave the pakkawood handle wet or submerged in water for a long time; always dry it thoroughly after washing.