Universal knife SEKIMAGOROKU COMPOSITE 15 cm, KAI

Product detailed description

For the KAI SEKIMAGOROKU COMPOSITE range, there is no need for lengthy explanations to show that it 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 range that combines two different steels into a single distinctive blade - with a hard cutting edge made of VG-10, a satin spine made of SUS420J2 and a characteristic copper line between them.
• Both parts of the blade are manufactured separately and subsequently joined with copper, so the resulting wavy line is not just a decoration, but a directly visible element of the knife's construction itself.
• 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 unmistakable whole.
• The MGC-0401 Universal knife with a 15 cm long blade is suitable for fruit, vegetables, smaller cuts of meat and other common ingredients where you want more working space than with a small knife, but do not need a fully-fledged chef's knife.
• The blade length represents a practical compromise between precision and reach - the knife remains highly agile during finer work, but easily handles longer cuts through medium-sized ingredients.
• The cutting edge 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 in everyday work.
• 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 allows natural use by both right- and left-handed users, while combining high cutting performance with good corrosion resistance.
• The satin-finished and rounded spine transitions via a metal bolster into the light handle, so there is no distracting sharp transition between the individual parts of the knife when gripping close to the blade.
• The smooth transition between the blade and the handle is comfortable even with a pinch grip, where you hold the blade between your thumb and index finger just in front of the handle.
• The light pakkawood handle is slim, lightweight and symmetrical, so it fits both right- and left-handers well and visually supports the light, contemporary character of the entire COMPOSITE range.
• The low weight of the handle shifts the balance more towards the blade, making the knife feel more lively and dynamic in the hand than models with a heavy, solid handle.
• Weighing just 77 g, the MGC-0401 has an exceptionally lightweight character that you will appreciate during prolonged work, frequent changes in cutting direction and the precise processing of smaller ingredients.
• The knife is handcrafted in Japan and belongs to the premium part of the KAI range, where, alongside sharpness itself, the blade construction, balance and craftsmanship of every detail are also addressed.
• It is precisely the combination of light pakkawood, a copper line and two different steels that gives the MGC-0401 a look that stands out from classic Damascus and single-piece stainless steel knives at first glance.
• The MGC-0401 is suitable as a lightweight all-rounder for daily food preparation if you want a more precise and agile knife than a classic chef's knife, but do not want to be limited by the short blade of a peeling 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: 15 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

Care 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 hand-washing its kitchen knives 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.