Vegetable knife NAKIRI SEKIMAGOROKU COMPOSITE 16,5 cm, KAI

Product detailed description

With the KAI SEKIMAGOROKU COMPOSITE range, there is no need for lengthy explanations to show that it is a modern 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 Nakiri MGC-0428 has a 16.5 cm long blade and is designed primarily for vegetables, where you will appreciate the wide working surface, a flatter edge profile and very good control during fast chopping on a cutting board.
• The tall rectangular blade provides plenty of clearance under the knuckles and is well suited for onion, cabbage, root vegetables, herbs and other ingredients that you want to process with swift, straight cuts.
• A flatter edge profile supports an up-and-down motion instead of a pronounced rocking motion, which corresponds to the typical way of working with a Nakiri when preparing larger quantities of vegetables.
• After chopping, you can also use the wide blade to easily scoop up and transfer the prepared ingredients from the cutting board into a cooking pot or pan.
• 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 seamless 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 rapid vegetable chopping.
• The light pakkawood handle is slim, lightweight and symmetrical, so it fits well for both right- and left-handed users 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 wide Nakiri feel dynamic during work and responsive to repeated straight cuts.
• The weight of 185 g gives the MGC-0428 a pleasant stability when working with a taller blade, without the knife losing the light and agile character typical 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, blade construction, balance and precise processing of individual details are also key.
• The combination of light pakkawood, a subtle copper line and a wide blade gives the Nakiri MGC-0428 a very clean and contemporary look that stands out significantly from conventional all-stainless steel and Damascus knives.
• When preparing vegetables frequently, you will especially appreciate the combination of a wide working surface, a flatter edge and light balance - the knife is built for brisk work where individual cuts are quickly repeated.
• 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 with two separate Steels joined into a single functional unit.

Additional information:

• blade length: 16,5 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 your 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.