KAI Seki Magoroku Wakatake Knife — Stainless Blade

Specifications

Brand

KAI

Type

Kitchen knife, 3 styles

Dimensions

Santoku 165 mm: about 293 mm overall, 48 mm wide

Weight

Santoku 165 mm: about 108 g

Material

Stainless knife steel blade; polypropylene and nylon handle

Made In

Japan

Key Features

Dishwasher and dish-dryer safe handle, right- and left-handed use

Features

108 g Santoku, About 293 mm Overall: A light, balanced knife that stays comfortable during long prep.

165 mm Blade Length: A blade about 16.5 cm long suits meat, fish and vegetables.

Single-Layer Stainless Knife Steel: Resists rust and is easy to maintain.

Handle Heat Resistant To 110 C And 170 C: Polypropylene and nylon tolerate dishwasher and dish-dryer heat.

3 Styles In One Line: Santoku, petty and Chinese cleaver cover everyday cutting jobs.

Right- And Left-Handed Use: One knife shape works for every cook in the kitchen.

Benefits

A sharp blade that makes daily cooking easier: Our single-layer stainless knife-steel blade is sharp and thin, so peeling, slicing and chopping take less effort. You move through vegetables quickly and cooking every day feels more enjoyable and a lot less like work.

A handle made to handle dishwasher heat: We make the handle from polypropylene rated to 110 C and nylon rated to 170 C, so it tolerates the dishwasher and dish dryer. You clean up your way and put the knife away without worry.

A light knife that is easy on your hand: Our 165 mm santoku weighs about 108 g and measures about 293 mm overall, so it feels light and balanced in your hand. Long prep stays comfortable and you finish with a hand that is still fresh.

Stainless steel that is simple to maintain: We choose single-layer stainless knife steel because it resists rust and is easy to care for. A quick wash and dry keeps the blade bright, and your knife stays in everyday use for years.

Three knife styles for the way you cook: Pick the santoku for vegetables, meat and fish, the 150 mm petty knife for small jobs or the 200 mm Chinese cleaver for larger chopping. Three styles in one line fit your cutting board and your cooking.

More than 110 years of Seki blade-making craft: We started in 1908 in Seki City, one of the world's leading cutlery centers, and more than 110 years of blade-making stand behind this knife. You hold a tool shaped by a long tradition of Japanese cutlery.

How to Use

Cut on a wood or soft plastic board

Wash after use

Dry the blade fully

Resharpen when the edge softens

Who Is This For

The Everyday Home Cook: You cook most days and want a knife that cuts cleanly without wearing out your hand. Dull blades make peeling and slicing harder than they need to be, and that is the knife's fault, not yours. Our Wakatake knife gives you a thin stainless Seki blade, a light balance and a handle made for dishwasher and dish-dryer heat. Choose the santoku, petty knife or Chinese cleaver, and keep one dependable knife that makes everyday cooking quicker, easier and more enjoyable for you.

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 Wakatake line brings that craft to everyday kitchens. We chose a single-layer stainless knife-steel blade that cuts sharply and resists rust, and a resin handle that tolerates dishwasher and dish-dryer heat. You can choose a santoku, petty knife or Chinese cleaver, each made for easy daily cooking.

What's Inside

• KAI Seki Magoroku Wakatake Santoku Knife 165 mm
• KAI Seki Magoroku Wakatake Petty Knife 150 mm
• KAI Seki Magoroku Chinese Cleaver 200 mm

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 sharp. Keep out of reach of children, and dry the blade right after washing to prevent rust or discoloration.

Ingredients and Materials

Stainless knife steel (single layer): Blade material that cuts sharply and resists rust

Polypropylene: Handle material heat resistant to 110 C

Nylon: Handle material heat resistant to 170 C

Comparison

Quick Answer

Our Seki Magoroku Wakatake kitchen knife has a stainless knife-steel blade and a heat-resistant resin handle, with the 165 mm santoku weighing about 108 g. It suits right- and left-handed cooks, comes in three styles, and carries the Seki blade-making craft we have practiced since 1908.