KAI Seki Magoroku 10000CL Santoku Knife 165 mm (AE5254)

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KAI Seki Magoroku 10000CL Santoku Knife 165 mm (AE5254)

Name: KAI Seki Magoroku 10000CL Santoku Knife 165 mm (AE5254)
Brand: KAI
SKU: JPRIME-HOME-KAI-10000CL-AE5254
Price: 65.27 USD
Availability: InStock
Rating: 4.3 (287 reviews)

Brand KAI

$65.27

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Brand Attributes

KAI

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

Knife: Santoku 165 mm (AE5254)

Santoku 165 mm (AE5254)

Our 10000CL santoku has a clad stainless blade and a pale laminated-wood handle, made in Japan. A dull supermarket knife turns every cut into a struggle. We join the bolster by precision brazing. Cooking feels better with a keen, handsome knife.

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Made in Japan
Crafted in Japan

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Estimated delivery:Oct 17 - Oct 21

KAI Seki Magoroku 10000CL Santoku Knife 165 mm (AE5254)

$65.27

Brand	KAI
Type	Seki Magoroku 10000CL santoku knife AE5254
Dimensions	About 295 x 45 x 23 mm, blade about 165 mm
Weight	160 g
Material	Stainless clad composite blade; stainless bolster; laminated reinforced-wood handle
Made In	Japan
Key Features	Precision-brazed bolster, ripple-like blade contrast, pale wood handle

A clad blade that cuts cleanly
We make the blade from a stainless clad composite and finish it thin and keen. Owners say the sharpness is better than they have experienced, and a US owner praises the tapered thin blade that cuts food effortlessly with good balance and a comfortable feel.
A precision-brazed bolster with a clean joint
We join the stainless bolster to the blade by a special precision brazing technique, which gives a strong, clean joint and a stylish look. A ripple-like contrast between the back and the edge side of the blade adds to the knife's refined appearance.
A pale wood handle and a light 160 g weight
The handle is laminated reinforced wood in a pale colour, and the knife weighs just 160 g overall at about 295 mm. One owner found the grip shape a problem after three years of main use, so you may wish to check that it suits your hand.
Sharpening and care for a thin edge
A thin blade needs care. One owner says it must be sharpened to keep cutting, and a US owner advises that the tip and edge can chip if you pry frozen food or chop bones. Cut on a soft board, dry it and sharpen it on a whetstone.
An all-round santoku size and shape
The blade is about 165 mm and the knife about 295 mm overall, an all-round size for vegetables, meat and fish. Owners say it is easy to use at home and easier to use than a supermarket knife, so it suits everyday cooking.
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. Do not pry frozen food or chop bones, which can chip the thin edge. Dry the knife after washing to prevent rust or discoloration.

Specifications

Brand: KAI
Type: Seki Magoroku 10000CL santoku knife AE5254
Dimensions: About 295 x 45 x 23 mm, blade about 165 mm
Weight: 160 g
Material: Stainless clad composite blade; stainless bolster; laminated reinforced-wood handle
Made In: Japan
Key Features: Precision-brazed bolster, ripple-like blade contrast, pale wood handle

Features

160 g, 295 mm Overall: A light, balanced santoku.

165 mm Blade: A size for meat, fish and vegetables.

Stainless Clad Composite Blade: A thin, keen edge.

Precision-Brazed Stainless Bolster: A strong, clean joint.

Pale Laminated-Wood Handle: A light, warm grip.

Ripple-Like Blade Contrast: A refined look.

Benefits

A clad blade that cuts cleanly: We make the blade from a stainless clad composite and finish it thin and keen. Owners say the sharpness is better than they have experienced, and a US owner praises the tapered thin blade that cuts food effortlessly with good balance and a comfortable feel.

A precision-brazed bolster with a clean joint: We join the stainless bolster to the blade by a special precision brazing technique, which gives a strong, clean joint and a stylish look. A ripple-like contrast between the back and the edge side of the blade adds to the knife's refined appearance.

A pale wood handle and a light 160 g weight: The handle is laminated reinforced wood in a pale colour, and the knife weighs just 160 g overall at about 295 mm. One owner found the grip shape a problem after three years of main use, so you may wish to check that it suits your hand.

Sharpening and care for a thin edge: A thin blade needs care. One owner says it must be sharpened to keep cutting, and a US owner advises that the tip and edge can chip if you pry frozen food or chop bones. Cut on a soft board, dry it and sharpen it on a whetstone.

An all-round santoku size and shape: The blade is about 165 mm and the knife about 295 mm overall, an all-round size for vegetables, meat and fish. Owners say it is easy to use at home and easier to use than a supermarket knife, so it suits everyday cooking.

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

Dry the knife promptly

Sharpen when the cut softens

Who Is This For

The Careful-Chooser Home Cook: You want a knife that makes cooking something to look forward to. A dull supermarket knife turns every cut into a small struggle, and a clunky, heavy handle makes it worse, which is the tool's fault, not yours. Our 10000CL santoku gives you a stainless clad composite blade, a stainless bolster joined by special precision brazing and a pale laminated reinforced-wood handle, all in a light 160 g knife. It is made in Japan, so one handsome knife you handle with care can serve your kitchen for years.

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 10000CL line brings the sword-smiths' pride to the home kitchen. We chose a clad stainless blade, precision brazing and a pale laminated-wood handle, and we make it in Japan.

What's Inside

KAI Seki Magoroku 10000CL Santoku Knife 165 mm AE5254

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. Do not pry frozen food or chop bones, which can chip the thin edge. Dry the knife after washing to prevent rust or discoloration.

Ingredients and Materials

Stainless clad composite: Blade material

Stainless steel: Bolster material

Laminated reinforced wood: Handle material

Comparison

Quick Answer

Our 10000CL santoku has a stainless clad composite blade of about 165 mm, a precision-brazed stainless bolster and a pale laminated-wood handle, weighing 160 g. It is made in Japan and suits vegetables, meat and fish, so one handsome knife can cover most of your everyday cooking jobs.

The Careful-Chooser Cook

You research before you buy. One owner who took time choosing says the sharpness was unlike anything before, at a reasonable price, so patience paid off.

The Supermarket-Knife Upgrader

You want more than a basic knife. An owner says it is easier to use than the Seki Magoroku sold in supermarkets, and it cuts well.

The Design-Loving Cook

You like tools that look good. A pale wood handle and a ripple-like blade give a refined look, and owners praise the design and the sharpness together.

The Careful-Handling Cook

You treat knives with care. Like most Japanese knives, the thin edge can chip if pried, but with care it cuts effortlessly and stays sharp.

Frequently Asked Questions

Where is this knife made?

Our 10000CL 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 it made of?

The blade is a stainless clad composite, the bolster is stainless steel joined by precision brazing, and the handle is laminated reinforced wood. The knife is about 295 x 45 x 23 mm, with a blade of about 165 mm, and it weighs 160 g, so it feels light and well balanced in the hand.

How sharp is it?

Owners describe a sharpness they had not experienced before, and one finds it easier to use than a supermarket Seki Magoroku knife. One owner found it ordinary, and another notes it must be sharpened to keep cutting. Regular touch-ups on a whetstone keep the thin, clad edge working at its very best for years of daily cooking.

Can the edge chip?

Like most Japanese knives, the thin tip and edge can chip if the knife is treated like a heavy Western knife. Do not pry frozen food apart, chop bones or twist the blade in a hard ingredient. Used on a wood or soft board with care, it cuts effortlessly and stays sharp for a long time.

How do I care for it?

Wash it by hand soon after use, remove dirt and water and dry the knife, because moisture left on it can cause rust or discoloration. Store it where the thin tip will not be knocked. The pale wooden handle should not be soaked, and the blade can be sharpened on a whetstone whenever it is needed, which is simple to do at home.

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.