Vegetable knife SEKIMAGOROKU COMPOSITE 9 cm, KAI

Product detailed description

With the KAI SEKIMAGOROKU COMPOSITE range, there is no need for long explanations that this is a modern concept of 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 Peeling knife MGC-0400 has a 9 cm long blade and is designed for peeling, cleaning, coring and other precise tasks where you need to have the tip and the edge under constant control.
• The short blade is well suited for fruit, smaller vegetables, garlic and other small ingredients where a longer utility or chef's knife would be unnecessarily cumbersome.
• 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 it more comfortable to hold the knife close to the blade, giving you better control over every movement during delicate work.
• The light pakkawood handle is slim, lightweight and symmetrical, so it fits both right- and left-handed users well and visually supports the light, contemporary character of the entire COMPOSITE range.
• The smooth transition between the handle and the metal part of the knife does not create an uncomfortable step when gripped, which is especially important for a small knife designed for precise and detailed blade control.
• The low weight of the handle shifts the balance more towards the blade, making the knife feel lively and responsive in the hand, even during quick changes of direction.
• The 11 cm long handle provides plenty of space for a secure grip on such a compact knife and complements the short working part of the blade well.
• Weighing just 62 g, the MGC-0400 has an exceptionally lightweight character, which you will appreciate especially during prolonged peeling, coring and other delicate tasks.
• 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 craftsmanship of individual details are also key.
• The combination of light pakkawood, a copper line and two different steels gives the MGC-0400 a look that stands out from classic Damascus and single-piece stainless steel knives at first glance.
• Alongside a larger chef's knife, the MGC-0400 works as a precise specialist for small tasks - when peeling, coring and trimming, the short blade offers you significantly finer control than a large utility 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 with two separate steels joined into a single functional unit.

Additional information:

• blade length: 9 cm
• handle length: 11 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, the edge and the 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.