KAI Seki Magoroku Mokuren Triple-Layer Santoku Knife 165 mm

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KAI Seki Magoroku Mokuren Triple-Layer Santoku Knife 165 mm

Name: KAI Seki Magoroku Mokuren Triple-Layer Santoku Knife 165 mm
Brand: KAI
SKU: JPRIME-HOME-KAI-MOKUREN-AE5156
Price: 49.36 USD
Availability: InStock
Rating: 4.5 (114 reviews)

Brand KAI

$49.36

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Brand Attributes

KAI

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

Knife: Santoku 165 mm

Santoku 165 mm

Our Mokuren santoku has a three-layer stainless blade with a ripple pattern and a full-tang wooden handle. A worn, thin knife makes every cut feel like work. We sharpen the edge wet on fine stones. 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 Mokuren Triple-Layer Santoku Knife 165 mm

$49.36

Brand	KAI
Type	Triple-layer santoku knife AE5156
Dimensions	About 46 x 292 x 17 mm, blade about 165 mm
Weight	About 163 g
Material	Stainless composite blade; stainless bolster; laminated reinforced-wood handle
Made In	Japan
Key Features	Triple-layer steel, wet flat-front sharpening, welded bolster, not dishwasher safe

A three-layer blade that cuts smoothly
We make the blade from stainless triple-layer steel, with a hard high-carbon molybdenum-vanadium core between softer stainless layers. The core gives sharpness and the outer layers make sharpening easier, and reviews describe a light, smooth cut that slices onions thinly.
An edge finished wet on fine whetstones
Skilled craftspeople sharpen the edge wet on very fine whetstones, and the water prevents the loss of hardness that friction heat can cause. The result is a delicate, keen edge, and the ripple pattern near the blade shows the work of the stone.
A welded bolster with no seam
We weld the stainless bolster to the blade so there is no seam where water or dirt can collect. That makes the knife more hygienic and easier to keep clean, though you should still wipe it dry promptly after use to prevent rust or discoloration.
A full-tang wooden handle for balance
The blade steel runs through the laminated reinforced-wood handle, which is held by three rivets, and the weight balances well in the hand. Reviews call the grip easy to hold, and the knife suits right- and left-handed cooks.
A balanced everyday size and weight
The knife is about 292 mm overall with a 165 mm blade and weighs about 163 g. One review calls the size and weight moderate, and says it cuts soft things well, so it suits everyday vegetables, fish and meat.
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. Remove dirt and water promptly after use and dry the knife, because moisture left on it can cause rust or discoloration.

Specifications

Brand: KAI
Type: Triple-layer santoku knife AE5156
Dimensions: About 46 x 292 x 17 mm, blade about 165 mm
Weight: About 163 g
Material: Stainless composite blade; stainless bolster; laminated reinforced-wood handle
Made In: Japan
Key Features: Triple-layer steel, wet flat-front sharpening, welded bolster, not dishwasher safe

Features

163 g, 292 mm Overall: A balanced, moderate-weight santoku.

165 mm Blade: A blade suited to meat, fish and vegetables.

Stainless Triple-Layer Steel: A hard core between easy-to-sharpen layers.

Wet Flat-Front Sharpening: Fine whetstones and water avoid heat loss of hardness.

Welded Stainless Bolster: A seamless, hygienic joint.

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

Benefits

A three-layer blade that cuts smoothly: We make the blade from stainless triple-layer steel, with a hard high-carbon molybdenum-vanadium core between softer stainless layers. The core gives sharpness and the outer layers make sharpening easier, and reviews describe a light, smooth cut that slices onions thinly.

An edge finished wet on fine whetstones: Skilled craftspeople sharpen the edge wet on very fine whetstones, and the water prevents the loss of hardness that friction heat can cause. The result is a delicate, keen edge, and the ripple pattern near the blade shows the work of the stone.

A welded bolster with no seam: We weld the stainless bolster to the blade so there is no seam where water or dirt can collect. That makes the knife more hygienic and easier to keep clean, though you should still wipe it dry promptly after use to prevent rust or discoloration.

A full-tang wooden handle for balance: The blade steel runs through the laminated reinforced-wood handle, which is held by three rivets, and the weight balances well in the hand. Reviews call the grip easy to hold, and the knife suits right- and left-handed cooks.

A balanced everyday size and weight: The knife is about 292 mm overall with a 165 mm blade and weighs about 163 g. One review calls the size and weight moderate, and says it cuts soft things well, so it suits everyday vegetables, fish and meat.

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 Value-Minded Home Cook: You want a classic santoku that cuts as well as it looks. A worn, thin old knife makes every cut feel like work, and a plain, flat blade never feels like a keeper, which is the tool's fault, not yours. Our Mokuren santoku gives you a three-layer stainless blade with a ripple pattern, sharpened wet on very fine whetstones, a welded stainless bolster with no seam and a full-tang laminated-wood handle. It suits right- and left-handed cooks and is made in Japan, so you can keep one handsome, keen knife 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 Mokuren line brings the sword-smiths' pride to the home kitchen. We chose triple-layer stainless steel, wet hand sharpening and a full-tang wooden handle, and we make it in Japan.

What's Inside

KAI Seki Magoroku Mokuren Santoku Knife 165 mm AE5156

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. Remove dirt and water promptly after use and dry the knife, because moisture left on it can cause rust or discoloration.

Ingredients and Materials

Stainless composite steel: Blade with a high-carbon molybdenum-vanadium stainless core

Stainless steel: Welded bolster material

Laminated reinforced wood: Handle material

Comparison

Quick Answer

Our Mokuren santoku has a stainless triple-layer blade with a ripple pattern, a welded bolster and a full-tang wooden handle, weighing about 163 g. It is sharpened wet on fine whetstones, suits left- and right-handed cooks and is made in Japan.

The Worn-Knife Replacer

Your old knife has been sharpened thin and tired. A new three-layer santoku brings back a light, smooth cut, as one owner found with the first onion.

The Ripple-Pattern Lover

You like a blade that looks forged. The ripple pattern near the edge gives this stainless knife a classic look, and one owner chose it for that reason.

The Easy-Sharpening Cook

You sharpen your own knives. A hard stainless core gives a keen edge and soft outer layers are easy to sharpen on a stone, so upkeep stays simple.

The Family-Staple Cook

You buy knives your family uses for years. A trusted Seki name, a balanced weight and a grip for any hand make this a likely household staple.

Frequently Asked Questions

Where is this knife made?

Our Mokuren 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 stainless triple-layer steel, with a high-carbon molybdenum-vanadium stainless core and stainless outer layers. The bolster is stainless steel and the handle is laminated reinforced wood over a full tang. The knife is about 46 x 292 x 17 mm, with a 165 mm blade, and weighs about 163 g, so it has a balanced and steady feel in the hand.

Why is the edge sharpened wet?

Our craftspeople sharpen the edge wet on very fine whetstones, because water prevents the drop in hardness that friction heat can cause. That gives a delicate, keen edge. The ripple pattern near the edge comes from that process, though one owner would prefer a blade without it, so it is simply a matter of personal taste.

Can I put it in the dishwasher?

The listing asks you to remove dirt and water promptly after use and dry the knife, because moisture left on it can cause rust or discoloration. Wash it by hand and wipe it dry. The seamless welded bolster helps keep dirt out of the joint, and it suits right- and left-handed cooks, which is useful in any household.

How sharp is it?

Reviews describe a light, smooth cut and wonderful sharpness, and say it cuts soft foods well and slices an onion thinly. The three-layer steel is easy to sharpen on a whetstone when the cut softens, so you can keep it keen. Choose a heavier knife for bones or very hard foods, and a thin, keen blade like this for daily cutting.

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.