KAI Seki Magoroku 10000CC Carbon-Core Santoku Knife 165 mm (AE5161)

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KAI Seki Magoroku 10000CC Carbon-Core Santoku Knife 165 mm (AE5161)

Name: KAI Seki Magoroku 10000CC Carbon-Core Santoku Knife 165 mm (AE5161)
Brand: KAI
SKU: JPRIME-HOME-KAI-10000CC-AE5161
Price: 69.27 USD
Availability: InStock
Rating: 4.5 (184 reviews)

Brand KAI

$69.27

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Brand Attributes

KAI

Founded 1908Seki city cutlery heritageJapan's first disposable razorAbout 10,000 product items

Knife: Santoku 165 mm (AE5161)

Santoku 165 mm (AE5161)

Our 10000CC santoku has a high-hardness carbon core clad in stainless and a laminated-wood handle, made in Japan. A worn blade that no longer bites makes every cut a struggle. The edge is finished on wet stones. Cutting feels keen.

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100% authentic
Made in Japan
Crafted in Japan

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Estimated delivery:Oct 17 - Oct 21

KAI Seki Magoroku 10000CC Carbon-Core Santoku Knife 165 mm (AE5161)

$69.27

Brand	KAI
Type	Seki Magoroku 10000CC carbon-core santoku knife AE5161
Dimensions	About 292 x 48 x 17 mm, blade about 165 mm
Material	Carbon steel core with stainless cladding; laminated reinforced-wood handle
Made In	Japan
Key Features	Wet whetstone finishing, carbon core rusts if left wet, right- and left-handed use

A carbon core clad in stainless
We make the blade with a high-hardness carbon knife steel core for a very keen edge, clad in stainless steel that is easy to sharpen. One owner calls it the best of both worlds, and another says it cuts very well.
An edge finished on wet whetstones
We finish the edge on wet whetstones, which gives a very fine, delicate cutting edge. Owners say the knife cuts well even straight from the box, and one who uses knives for work says it was exactly the carbon steel specification they were looking for.
A laminated reinforced-wood handle with strength
The handle is laminated reinforced wood with a high-quality feel and good strength, held by three rivets. Owners say the weight is just right and the knife is not heavy and is easy to use, and it suits right- and left-handed cooks equally.
Care for a carbon core is simple
The carbon steel core can rust if dirt or water is left on it, so wipe it dry after each use. One owner who has the habit of wiping it before putting it away has seen no rust at all, which shows the care is simple once it becomes routine.
A versatile size with one limit
The knife is about 292 mm overall with a 165 mm blade, a size for vegetables, meat and fish. One owner finds the blade thick for drawing sashimi, so choose a thinner knife if very fine raw fish slicing is your main use.
More than 110 years of Seki craft
We began in 1908 in Seki City, Gifu, a town famous for blades, and the Seki Magoroku name carries the pride of its sword-smiths. More than 110 years of blade-making experience stand behind this knife, made in Japan.

STORAGE

Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

SHELF LIFE

Durable kitchen tool with no expiry date.

PREPARATION

No preparation required — ready to use as packaged.

IMPORTANT

The blade is very sharp. Keep out of reach of children. The carbon steel core can rust, so wipe off dirt and water after each use and dry the knife at once.

Specifications

Brand: KAI
Type: Seki Magoroku 10000CC carbon-core santoku knife AE5161
Dimensions: About 292 x 48 x 17 mm, blade about 165 mm
Material: Carbon steel core with stainless cladding; laminated reinforced-wood handle
Made In: Japan
Key Features: Wet whetstone finishing, carbon core rusts if left wet, right- and left-handed use

Features

About 292 mm Overall, 165 mm Blade: A versatile santoku size.

High-Hardness Carbon Steel Core: A very keen edge.

Stainless Cladding: Easy to sharpen, simpler care.

Wet Whetstone Finishing: A very fine edge.

Laminated Reinforced-Wood Handle: A strong, warm grip.

Right- And Left-Handed Use: A symmetrical edge.

Benefits

A carbon core clad in stainless: We make the blade with a high-hardness carbon knife steel core for a very keen edge, clad in stainless steel that is easy to sharpen. One owner calls it the best of both worlds, and another says it cuts very well.

An edge finished on wet whetstones: We finish the edge on wet whetstones, which gives a very fine, delicate cutting edge. Owners say the knife cuts well even straight from the box, and one who uses knives for work says it was exactly the carbon steel specification they were looking for.

A laminated reinforced-wood handle with strength: The handle is laminated reinforced wood with a high-quality feel and good strength, held by three rivets. Owners say the weight is just right and the knife is not heavy and is easy to use, and it suits right- and left-handed cooks equally.

Care for a carbon core is simple: The carbon steel core can rust if dirt or water is left on it, so wipe it dry after each use. One owner who has the habit of wiping it before putting it away has seen no rust at all, which shows the care is simple once it becomes routine.

A versatile size with one limit: The knife is about 292 mm overall with a 165 mm blade, a size for vegetables, meat and fish. One owner finds the blade thick for drawing sashimi, so choose a thinner knife if very fine raw fish slicing is your main use.

More than 110 years of Seki craft: We began in 1908 in Seki City, Gifu, a town famous for blades, and the Seki Magoroku name carries the pride of its sword-smiths. More than 110 years of blade-making experience stand behind this knife, made in Japan.

How to Use

Cut on a wood or soft plastic board

Wash by hand

Wipe the knife dry at once

Sharpen when the cut softens

Who Is This For

The Careful-Keeper Home Cook: You want a knife with a truly keen edge. A tired old blade that has worn narrow and no longer bites makes every cut a small struggle, and a stainless knife that never gets quite sharp enough is a disappointment, which is the tool's fault, not yours. Our 10000CC santoku gives you a high-hardness carbon steel core clad in easy-to-sharpen stainless, an edge finished on wet whetstones and a laminated reinforced-wood handle. It suits right- and left-handed cooks and is made in Japan, so one keen santoku you wipe dry can serve your kitchen.

Product Story

We began in 1908 in Seki City, Gifu Prefecture, making pocket knives in a town known for blades. Over more than 110 years we grew into a maker of kitchen knives, razors and beauty tools, with about 10,000 items today. Our Seki Magoroku 10000CC line brings the sword-smiths' pride to the home kitchen. We chose a carbon steel core clad in stainless, a wet-stone edge and a laminated-wood handle, and we make it in Japan.

What's Inside

KAI Seki Magoroku 10000CC Santoku Knife 165 mm AE5161

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children. The carbon steel core can rust, so wipe off dirt and water after each use and dry the knife at once.

Ingredients and Materials

Carbon knife steel core with stainless cladding: Blade material

Laminated reinforced wood: Handle material

Comparison

Quick Answer

Our 10000CC santoku has a 165 mm blade with a high-hardness carbon core clad in stainless steel and a laminated reinforced-wood handle. Its edge is finished on wet whetstones, it suits left- and right-handed cooks and it is made in Japan, but must be wiped dry after use.

The Old-Steel-Knife Replacer

Your old steel knife has worn narrow. One owner who used steel knives for twenty years found this one cut well from the box, which impressed them.

The Knife-Trade Cook

You care about the steel. An owner whose work involves knives chose a carbon steel specification and calls it the right choice for the work.

The Wipe-It-Dry Cook

You look after good tools. The carbon core can rust if left wet, so an owner who wipes it dry reports no rust at all.

The All-Rounder Cook

You want one knife for most jobs. The 165 mm blade suits vegetables, meat and fish, and owners call the weight just right for them.

Frequently Asked Questions

Where is this knife made?

Our 10000CC santoku is made in Japan. Seki City in Gifu Prefecture is where our knife-making began in 1908, and it is one of the world's leading cutlery centers. We ship every knife directly from Japan, and the origin is also listed in the specifications, so you know exactly where your knife comes from before you order it.

What is the blade made of?

The blade has a high-hardness carbon knife steel core clad with easy-to-sharpen stainless steel, and the handle is laminated reinforced wood. The knife is about 292 x 48 x 17 mm, with a blade of about 165 mm. The listing does not state the weight, so we estimate about 175 g, and we disclose that it is an estimate.

Will it rust?

The carbon steel core can rust if dirt or water is left on it, so wipe the knife dry after each use. One owner who wipes it before putting it away reports no rust at all, while the stainless cladding makes it easier to keep than plain carbon steel. Wash it by hand, dry it at once and store it somewhere dry.

How sharp is it?

Owners say it cuts well even straight from the box, and one who uses knives professionally calls the carbon steel choice the right one. Another finds the blade thick for drawing sashimi. A whetstone brings back the very fine edge, and the stainless cladding makes sharpening easier than on plain carbon steel, which suits home cooks.

Is it left-handed friendly?

Yes. The listing says the knife can be used by right-handed and left-handed cooks alike, because the edge is symmetrical. The three-rivet wooden handle sits securely in either hand, so everybody in the household can use the same knife without any fuss, and its moderate weight makes it comfortable in the hand during long preparation sessions.

How is this knife shipped and when will it arrive?

We ship directly from Japan, and delivery takes 7-14 business days. Any item with a shelf life ships with a minimum of 6 months remaining. Tracking is provided so you can follow your parcel from our shipping point to your door. Your knife is packed carefully so the blade arrives safely and ready for your kitchen.