This KAI Seki Magoroku Shoso chef's knife 21 cm is perfect when cutting vegetables, meat and fish. It is a true all-rounder. Because the Japanese knife is completely made from stainless steel and doesn't have any openings bacteria don't stand a chance. In addition to the hygienic aspect, this knife distinguishes itself because of its excellent ergonomics and unparalleled sharpness thanks to the innovative sharpening technology.
Sustainable convex edge
The blade of this Shoso utility blade is made from Japanese 1K6-stainless steel with a hardness of 58 HRC. As such the knife is hard enough to sharpen and it will retain its sharpness well.
This is also because of the convex-way the knife is sharpened. A characteristic for this grind is that the secondary edge is missing. The grind is applied in one straight line directly towards the cutting edge. This means that the knife gradually becomes thicker 'behind the edge' than when the edge has an absolute V-shape. As a result you will be able to use the knife a lot longer, without having to sharpen it.
This doesn't, however, mean that you have to wait until the knife is blunt to sharpen it. After all, sharpening will extend the life of your knives!
In addition to sharpness a lot of attention was paid to user-friendliness. The matt handle made from 18-8 stainless steel is robust and feels great in hand thanks to the symmetric elliptical shape. In addition, the integrated diamond pattern with dents offers you optimal grip during use. Safety first!