Kai Seki Usuba Knife 17cm – MGR-0165U Redwood Handle
A Japanes vegetable knife with single sided blade.
Kai Seki Magoruko Knives – with Red Hardwood Handles
Kai Seki Magoruko knives with red hardwood handles come in the traditional Japanese shapes with single sided edges and European shapes with double sided edges. Kai have used the traditional ‘chestnut’ shaped handle in red hardwood for the handles.
Kai Seki Magoroku Knives – top quality materials, traditional design features, precision engineered and beautifully finished. Gift Boxed.
Kai Seki Magoroku Knives – the blade
- Bright polished steel with an HRC hardness of 58 +/- 1.
- Traditional Japanese shapes have a single sided bevel with a hollow ground obverse.
- European shapes have double sided symmetrical bevel.
- Available in the traditional Japanes shapes, Nakiri, Deba and Yanagiba, and Europan shapes.
- To aid sharpening traditional Japanese shapes do not have a bolster.
Kai Seki Magoruko Knives – the handle
- traditional ‘chestnut’ shaped handle in redwood.
Kai Seki Magoroku Knives– use
- always use plastic or wooden chopping boards
- do not chop on to glass, metallic or marble surfaces.
- do not chop on to bones, frozen food or other hard objects
- knives are sharp – please keep them out of the reach of children.
Kai Seki Magoroku Knives – sharpening
- All Kai Seki magoroku Knives should be sharpened regularly for optimum performance. Ideally this should be done every time that you use your knife. SINGLE SIDED BLADES MAY ONLY BE SHARPENED ON A WHETSTONE, .
Kai Seki Magoruko knives – cleaning
- Must be hand washed and dried immediately to prevent corrosion of the blade and damage to the wooden handle. It is important to wash your knives before foodstuffs have had a chance to dry on to the blades!
