Universal knife SEKIMAGOROKU SHOSO 12 cm, KAI

Product detailed description

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:

• KAI SEKIMAGOROKU SHOSO is an all-stainless steel Japanese range for those who want a durable work knife without traditional handle scales and unnecessary joints - the forged blade, metal handle and seamless construction create a package ready for intensive daily use.
• SHOSO is made in Seki, Japan, and KAI places it in its Professional Series, where the emphasis is mainly on durability, hygiene, a secure grip and straightforward functionality.
• Universal knife AB-5163 with a 12 cm blade fills the gap between a small peeling knife and a larger multi-purpose chef's knife - it is compact, precise and ready for a variety of smaller kitchen tasks.
• The 12 cm blade gives you a larger working range than a classic short knife, while remaining agile enough for precise cutting, trimming and working with smaller ingredients.
• The slender profile and distinct tip are useful where you need to keep the cut well under control and the large, wide blade of a chef's knife would be more of a hindrance.
• 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 guidance of the knife, so SHOSO does not rely only on its all-metal look, but also on the sophisticated geometry of the blade.
• 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 distinctive design feature - it helps to create a more secure and comfortable grip for precise guidance of the short blade.
• The symmetrical elliptical profile of the handle is designed for professionally secure control and, thanks to its geometry, the construction does not feel one-sided.
• The 10.5 cm long handle corresponds well to the compact character of the knife and, with the 12 cm blade, creates a short, easily controllable working tool.
• A weight of just 66 g gives the AB-5163 an exceptionally light and agile character, which you will appreciate especially during delicate work and frequent changes in cutting direction.
• The satin-finish matt blade, seamlessly flowing into the textured stainless steel handle, gives the knife a clean, modern look that is striking even without decorative materials or complex construction details.
• The AB-5163 makes sense as a knife to have close at hand - it is larger and more versatile than a small peeling knife, but still significantly more agile than a full-sized chef's knife.
• KAI combines Japanese knife-making know-how with industrial production and a practical all-stainless steel construction in the SHOSO, so the result is not a collector's item, but a tool designed for regular work.

Additional information:

• blade length: 12 cm
• handle length: 10,5 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 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 classic honing rods.
• 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.