KAI Seki Magoroku Momoyama Hagane Three-Layer Santoku Knife 165 mm (AE5146)

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KAI Seki Magoroku Momoyama Hagane Three-Layer Santoku Knife 165 mm (AE5146)

Name: KAI Seki Magoroku Momoyama Hagane Three-Layer Santoku Knife 165 mm (AE5146)
Brand: KAI
SKU: JPRIME-HOME-KAI-MOMOYAMA-AE5146
Price: 40.82 USD
Availability: InStock
Rating: 4.2 (130 reviews)

Brand KAI

$40.82

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Brand Attributes

KAI

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

Knife: Santoku 165 mm (AE5146)

Santoku 165 mm (AE5146)

Our Momoyama santoku has a carbon steel core clad in stainless and a full-tang wooden handle, made in Japan. A worn, dull knife makes cutting a battle. The edge is honed in three steps. Cutting feels keen and solid.

متوفر في الأسهم

100% authentic
Made in Japan
Crafted in Japan

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Estimated delivery:Oct 17 - Oct 21

KAI Seki Magoroku Momoyama Hagane Three-Layer Santoku Knife 165 mm (AE5146)

$40.82

Brand	KAI
Type	Seki Magoroku Momoyama hagane santoku knife AE5146
Dimensions	About 46 x 294 x 18 mm, blade about 165 mm
Weight	About 175 g
Material	Hagane composite blade (carbon steel core, stainless cladding); laminated reinforced-wood handle
Made In	Japan
Key Features	Three-step honing, full-tang handle, carbon core rusts if left wet

A carbon steel core clad in stainless
We make the blade from a hagane three-layer steel, with a carbon steel core that cuts keenly and sharpens easily, clad in stainless steel for simpler upkeep. Owners describe a sharpness that cuts even thin newspaper-advert paper cleanly, and one calls it very sharp and easy to use.
An edge honed in three steps
Our craftspeople hone the edge in three steps and then smooth the angles left after honing, which lowers cutting resistance so the blade cuts cleanly through food. One owner praises the craftsman's sharpening skill, and the blade holds a keen edge well.
A full-tang wooden handle for a secure grip
The blade steel runs right through the laminated reinforced-wood handle, held by three rivets, so the knife feels secure and well balanced. One owner says the wooden handle does not slip, and the knife suits right- and left-handed cooks equally well.
Sharpening and rust care for a carbon core
Carbon steel can rust if left dirty or wet, so wipe off dirt and water after each use. One owner who wipes it lightly has found no rust, and sharpening instructions can be downloaded by QR code, with a stone or a leather strop for upkeep.
A solid, moderate weight that feels reassuring
The knife is about 294 mm overall with a 165 mm blade and weighs about 175 g. One owner likes the moderate weight, which gives a solid feel to everyday cutting of vegetables, fish, meat and even an apple pie.
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 rusts easily, so wipe off dirt and water after each use and dry the knife at once.

Specifications

Brand: KAI
Type: Seki Magoroku Momoyama hagane santoku knife AE5146
Dimensions: About 46 x 294 x 18 mm, blade about 165 mm
Weight: About 175 g
Material: Hagane composite blade (carbon steel core, stainless cladding); laminated reinforced-wood handle
Made In: Japan
Key Features: Three-step honing, full-tang handle, carbon core rusts if left wet

Features

175 g, About 294 mm Overall: A solid, balanced santoku.

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

Hagane Three-Layer Steel: A carbon core clad in stainless.

Three-Step Edge Honing: A smooth, keen edge.

Full-Tang Wooden Handle: Three rivets for a firm grip.

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

Benefits

A carbon steel core clad in stainless: We make the blade from a hagane three-layer steel, with a carbon steel core that cuts keenly and sharpens easily, clad in stainless steel for simpler upkeep. Owners describe a sharpness that cuts even thin newspaper-advert paper cleanly, and one calls it very sharp and easy to use.

An edge honed in three steps: Our craftspeople hone the edge in three steps and then smooth the angles left after honing, which lowers cutting resistance so the blade cuts cleanly through food. One owner praises the craftsman's sharpening skill, and the blade holds a keen edge well.

A full-tang wooden handle for a secure grip: The blade steel runs right through the laminated reinforced-wood handle, held by three rivets, so the knife feels secure and well balanced. One owner says the wooden handle does not slip, and the knife suits right- and left-handed cooks equally well.

Sharpening and rust care for a carbon core: Carbon steel can rust if left dirty or wet, so wipe off dirt and water after each use. One owner who wipes it lightly has found no rust, and sharpening instructions can be downloaded by QR code, with a stone or a leather strop for upkeep.

A solid, moderate weight that feels reassuring: The knife is about 294 mm overall with a 165 mm blade and weighs about 175 g. One owner likes the moderate weight, which gives a solid feel to everyday cutting of vegetables, fish, meat and even an apple pie.

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 Sharpening-Minded Home Cook: You want a knife that makes you enjoy cutting. A worn old blade that slips and crushes food turns every dinner into a battle, and a flimsy handle that rattles makes it worse, which is the tool's fault, not yours. Our Momoyama santoku gives you a hagane carbon steel core clad in stainless, honed in three steps for a smooth, keen edge, and a full-tang laminated-wood handle. It suits right- and left-handed cooks and is made in Japan, so one keen santoku you wipe dry and keep sharp 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 Momoyama line brings the sword-smiths' pride to the home kitchen. We chose a hagane carbon steel core, three-step honing and a full-tang wooden handle, and we make it in Japan.

What's Inside

KAI Seki Magoroku Momoyama Santoku Knife 165 mm AE5146

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 rusts easily, so wipe off dirt and water after each use and dry the knife at once.

Ingredients and Materials

Hagane composite: Carbon steel core with stainless cladding

Laminated reinforced wood: Handle material

Comparison

Quick Answer

Our Momoyama santoku has a hagane three-layer blade of about 165 mm, with a carbon steel core clad in stainless, and a full-tang wooden handle. It weighs about 175 g, suits left- and right-handed cooks and is made in Japan, but must be wiped dry after use.

The Worn-Knife Replacer

Your old knife has worn thin. One owner whose knife wore down found this one cut even thin newspaper-advert paper cleanly, which was a real surprise.

The Home-Sharpening Cook

You like keeping your own edge. The hagane core sharpens easily, instructions come by QR code, and one owner uses a leather strop to keep it keen.

The Solid-Feel Cook

You like a knife with some heft. An owner likes the moderate weight and says the wood handle does not slip and the knife feels secure.

The Careful-Keeper Cook

You look after good tools. The carbon core can rust if left wet, so you wipe it dry, as an owner who finds no rust does.

Frequently Asked Questions

Where is this knife made?

Our Momoyama 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 is a hagane three-layer composite, with a carbon steel core clad in stainless steel, and the handle is laminated reinforced wood over a full tang. The knife is about 46 x 294 x 18 mm, with a blade of about 165 mm, and weighs about 175 g, so it feels solid and well balanced.

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 lightly after cutting reports no rust so far. Wash it by hand, dry it at once and keep it somewhere dry, and it will stay in good condition for years.

How do I sharpen it?

The carbon steel core is chosen because it cuts keenly and sharpens easily. Sharpening instructions can be downloaded by QR code, and a whetstone works well, while one owner prefers a leather strop because a stone wears the blade down quickly. Sharpen when the cut softens, and always cut on a wood or soft board to protect the edge.

Is it for left-handed cooks too?

Yes. The edge is symmetrical, so the knife can be used by right-handed and left-handed cooks alike, and the three-rivet wooden handle is shaped to sit securely in either hand. An owner says the handle does not slip and that the blade running through it feels secure to hold, which gives confidence to every cook in the 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.