KAI Seki Magoroku Imayou Hammered Santoku Knife 165 mm

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KAI Seki Magoroku Imayou Hammered Santoku Knife 165 mm

Name: KAI Seki Magoroku Imayou Hammered Santoku Knife 165 mm
Brand: KAI
SKU: JPRIME-HOME-KAI-IMAYOU-AB5456
Price: 30.18 USD
Availability: InStock
Rating: 4.5 (127 reviews)

Brand KAI

$30.18

Frais de livraison calculés à l’étape du paiement.

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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 Imayou santoku has a hammered blade and a three-stage edge grind. Basic, plain blades dull quickly and never inspire you to cook. We add a solid wood handle for a steady grip. Cooking feels better with a knife that looks professional and cuts sharply.

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100% authentic
Made in Japan
Crafted in Japan

Marque:KAI

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Estimated delivery:Oct 17 - Oct 21

KAI Seki Magoroku Imayou Hammered Santoku Knife 165 mm

$30.18

Brand	KAI
Type	Hammered santoku knife AB5456
Dimensions	Blade about 165 mm
Weight	About 0.2 kg
Material	Molybdenum-vanadium stainless blade; stainless bolster; laminated reinforced-wood handle
Made In	Japan
Key Features	Hammered pattern, three-stage grind, not dishwasher safe

A hammered blade that looks professional
We give this blade the first hammered pattern in the Seki Magoroku line, which catches the light and looks handsome on any counter. One review says it looks truly professional and made them want to shred vegetables, so cooking starts with enjoyment.
A three-stage edge that cuts cleanly
We shape the edge with an original thinning process and three-stage grinding, which lowers cutting resistance and gives a sharp cut. Reviews say it cuts well from the moment you open the box, and you can keep it sharp with a whetstone at about 15 degrees.
A handle that feels solid and steady
We make the handle from laminated reinforced wood with three rivets and a stainless bolster. It is strong, easy to hold and shaped in a traditional form, and a left-handed review calls it very easy to hold for everyday cooking.
Rust-resistant single-layer stainless steel that is easy to keep
The blade is a single layer of molybdenum-vanadium stainless steel, which resists rust and is easy to maintain. Wipe off dirt and water after use and do not use a dishwasher or dish dryer, because the heat can damage the handle.
A balanced weight for steady cutting
The listing gives the weight as about 0.2 kg with a blade of about 165 mm. Reviews describe the weight and length as just right and well balanced, so slicing, chopping and shredding feel steady and calm.
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 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. For cooking only: do not use a dishwasher or dish dryer, and dry the knife right after washing.

Specifications

Brand: KAI
Type: Hammered santoku knife AB5456
Dimensions: Blade about 165 mm
Weight: About 0.2 kg
Material: Molybdenum-vanadium stainless blade; stainless bolster; laminated reinforced-wood handle
Made In: Japan
Key Features: Hammered pattern, three-stage grind, not dishwasher safe

Features

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

About 0.2 kg: A balanced weight for steady cutting.

Hammered Surface: The first hammered pattern in the line.

Three-Stage Grinding: An original thinning process and three grinding stages.

Laminated Reinforced-Wood Handle: Three rivets and a stainless bolster.

Made In Japan: Printed on the package.

Benefits

A hammered blade that looks professional: We give this blade the first hammered pattern in the Seki Magoroku line, which catches the light and looks handsome on any counter. One review says it looks truly professional and made them want to shred vegetables, so cooking starts with enjoyment.

A three-stage edge that cuts cleanly: We shape the edge with an original thinning process and three-stage grinding, which lowers cutting resistance and gives a sharp cut. Reviews say it cuts well from the moment you open the box, and you can keep it sharp with a whetstone at about 15 degrees.

A handle that feels solid and steady: We make the handle from laminated reinforced wood with three rivets and a stainless bolster. It is strong, easy to hold and shaped in a traditional form, and a left-handed review calls it very easy to hold for everyday cooking.

Rust-resistant single-layer stainless steel that is easy to keep: The blade is a single layer of molybdenum-vanadium stainless steel, which resists rust and is easy to maintain. Wipe off dirt and water after use and do not use a dishwasher or dish dryer, because the heat can damage the handle.

A balanced weight for steady cutting: The listing gives the weight as about 0.2 kg with a blade of about 165 mm. Reviews describe the weight and length as just right and well balanced, so slicing, chopping and shredding feel steady and calm.

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 stand behind this knife, made in Japan.

How to Use

Cut on a wood or soft plastic board

Wash by hand

Wipe off dirt and water

Sharpen when the cut softens

Who Is This For

The Upgrading Home Cook: You want a knife that looks as good as it cuts. Basic, plain blades dull quickly and never make you want to cook, which is the knife's fault, not yours. Our Imayou santoku gives you a hammered stainless blade, a three-stage edge grind and a solid laminated-wood handle with three rivets. It has enough weight to feel steady, suits right- and left-handed cooks and is made in Japan, so you can upgrade from basic knives and keep one handsome, sharp knife for everyday cooking.

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 Imayou line adds the first hammered pattern in the line to a single-layer stainless blade and a wooden handle. We make it in Japan.

What's Inside

KAI Seki Magoroku Imayou Hammered Santoku Knife 165 mm AB5456

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. For cooking only: do not use a dishwasher or dish dryer, and dry the knife right after washing.

Ingredients and Materials

Molybdenum-vanadium stainless steel: Blade material

Stainless steel: Bolster material

Laminated reinforced wood: Handle material

Comparison

Quick Answer

Our Imayou santoku has a hammered molybdenum-vanadium stainless blade, a three-stage edge grind and a laminated-wood handle, weighing about 0.2 kg. It suits left- and right-handed cooks, is not dishwasher safe and is made in Japan by a maker founded in 1908.

The Knife Upgrader

You have used basic, plain knives for years. A hammered, three-stage-ground santoku gives you the sharpness and the weight you were missing, right from the first cut.

The Pattern-Loving Cook

You like tools that look the part. The hammered pattern is a first for the line, and one review says it looks truly professional on the counter.

The Left-Handed Cook

You cook left-handed and dislike awkward tools. A double-bevel blade and a rounded wooden handle suit both hands, and a left-handed review calls it comfortable.

The Steady-Hand Cook

You prefer a knife with some weight. At about 0.2 kg it sits steadily in your hand, and reviews describe a balanced weight that keeps cutting smooth.

Frequently Asked Questions

Where is this knife made?

Our Imayou santoku is made in Japan, and the package carries the Made in Japan mark. 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 where it comes from.

What is it made of?

The blade is single-layer molybdenum-vanadium stainless knife steel with a hammered pattern, the bolster is stainless steel and the handle is laminated reinforced wood fixed with three rivets. The blade is about 165 mm long and the listed weight is about 0.2 kg, which gives the knife a steady, balanced feel in the hand when you slice and chop.

Can I put it in the dishwasher?

No. The package states that the knife must not be used in a dishwasher or dish dryer, because the heat can damage the handle. Wash it by hand soon after use, wipe off dirt and water and dry it. The stainless blade resists rust, but water left on it can still cause rust or discoloration.

How sharp is it, and how do I sharpen it?

Reviews say it cuts well from the first day, although one cook found it needed sharpening after cutting two onions and another calls the sharpness merely ordinary at times. Sharpen it with a whetstone at about 15 degrees, working both sides evenly, and a simple sharpener helps for quick touch-ups between longer sessions with the stone.

Is it comfortable for left-handed cooks?

Yes. The double-bevel blade suits right- and left-handed cooks, and a left-handed owner says the knife is easy to use and very easy to hold in daily cooking. The handle is rounded and made of laminated reinforced wood, so it feels solid and secure in either hand whenever you cut, slice or chop at your board.

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.