Chef's knife SEKIMAGOROKU SHOSO 21 cm, KAI

Product detailed description

The KAI SEKIMAGOROKU SHOSO looks as if someone took a professional kitchen knife and sent it to an industrial design course. The all-stainless steel construction, sleek lines and diamond pattern on the handle look modern and clean, yet you can still feel that it is not just a decoration for a knife block. This is elegance that is certainly not afraid of everyday work.

Main advantages:

• The KAI SEKIMAGOROKU SHOSO is an all-stainless steel Japanese range for those who want a durable work knife without classic handle scales and unnecessary joints – the forged blade, metal handle and seamless construction create a unit ready for intensive daily use.
• SHOSO is made in Seki, Japan, and belongs to the professionally oriented part of the KAI range, where the emphasis is placed mainly on durability, hygiene, a secure grip and practical functionality.
• The Chef's knife AB-5159 with a 21 cm blade is a versatile workhorse for vegetables, meat, fish, herbs and other common ingredients, so it can easily take on the role of the main knife for most chopping board tasks.
• The 21 cm length gives you plenty of working range for larger ingredients and longer cuts, while the knife remains easy to control during regular everyday cooking.
• The curved profile of the chef's knife supports a natural rocking motion when chopping herbs and vegetables, while also allowing you to comfortably make longer cuts through meat or bulkier ingredients.
• The blade is forged from 5Cr15MoV stainless steel with a hardness of 56 ±1 HRC, which in the SHOSO series is focused on stable cutting properties, durability and trouble-free regular use.
• The convex grind creates a stable cutting edge for clean and precise knife guidance, so SHOSO does not just rely on an all-metal look, but also on the functional geometry of the edge.
• The double-bevelled edge allows for natural use without the need to adapt your technique to the traditional single-sided Japanese grind.
• The blade transitions seamlessly into the handle without classic scales and prominent joints, making cleaning easier and reducing areas where dirt could accumulate during daily use.
• The 18/8 stainless steel handle is robust, moisture-resistant, and thanks to the all-metal construction, you do not have to worry about swelling, shrinking or other characteristics typical of natural materials.
• The integrated diamond pattern on the handle is not just a visual detail – it helps create a more secure and comfortable grip when cutting, especially when working more quickly or for longer periods.
• The symmetrical elliptical profile of the handle supports comfortable handling and, thanks to its geometry, the design does not feel one-sided.
• The 13 cm long handle provides plenty of space for a firm grip and complements the blade well, so the whole does not feel unnecessarily elongated or unbalanced.
• A weight of 149 g keeps the AB-5159 surprisingly light and agile for its length, which you will appreciate especially during longer cutting sessions and frequent changes in direction.
• The satin-finish blade and all-metal handle give the knife a clean, technical look that feels modern and professional without unnecessary ostentation.
• It is with the chef's knife that the benefits of the SHOSO range are fully revealed – a single versatile tool gets a durable, hygienic construction, a secure grip and a format suitable for most everyday cooking.
• KAI has been dedicated to blades since 1908, and with SHOSO, they translate this know-how into a more practical, professionally oriented form where everything has its functional purpose.

Additional information:

• blade length: 21 cm
• handle length: 13 cm
• blade material: stainless steel 5Cr15MoV
• steel hardness: 56 ±1 HRC
• handle material: stainless steel 18/8
• not dishwasher safe

Caring for the KAI SEKIMAGOROKU SHOSO 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 all of its kitchen knives exclusively by hand to protect the material and the long-term sharpness of the blade.
• Ideally, cut on a wooden or plastic chopping board. Glass, stone and granite can permanently damage the delicate edge.
• Do not use the knife on bones, fish bones or frozen food.
• After cutting acidic foods, rinse and dry the knife as soon as possible.
• To restore sharpness, use a suitable sharpening stone or another system designed for KAI knives. KAI does not recommend a classic honing rod.
• Store the knife so that the blade does not touch other metal objects - ideally in a block, a wooden drawer insert, on a magnetic holder or with a protective blade cover.
• The all-stainless steel handle does not require oiling or any other special care; simply dry it thoroughly after washing.