Santoku knife SEKIMAGOROKU SHOSO 14 cm, KAI

Product detailed description

The KAI SEKIMAGOROKU SHOSO looks as if someone took a professional kitchen knife and sent it on 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 scales and unnecessary joints – the forged blade, metal handle and seamless construction create a unit ready for intensive daily use.
• SHOSO is manufactured 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 Santoku AB-5162 with a 14 cm blade is a compact Japanese all-rounder for vegetables, meat and fish, offering a wide blade while maintaining excellent handling during daily work.
• The shorter 14 cm format gives the knife greater agility than a classic Santoku of around 16–18 cm, making it well-suited for a smaller cutting board, finer ingredients, or anyone who simply does not get along with long knives.
• The wide blade provides plenty of clearance under the knuckles, and after slicing, you can also use it to easily transfer vegetables or herbs from the cutting board into a cooking pot or pan.
• The Santoku profile handles both straight and slightly rocking cuts well, allowing you to transition smoothly from vegetables and herbs to meat or fish without constantly switching knives.
• 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 helps to create a more secure and comfortable grip, which you will especially appreciate during fast slicing and prolonged work on a cutting board.
• 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 a surprisingly generous grip area for a compact blade, so the knife does not feel like a scaled-down compromise.
• A weight of 130 g keeps the AB-5162 very light and agile, which supports its compact character and facilitates quick changes of direction during finer cutting.
• The satin-finish blade and all-metal handle give the knife a clean, technical look that feels modern and professional without unnecessary ostentation.
• The AB-5162 is an interesting choice especially if you want the versatility of a Santoku, but classic longer models are too bulky for you – here you get the same working principle in a much more compact package.
• 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: 14 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.