KAI Seki Magoroku Benifuji Gyuto Chef's Knife — 180 To 270 mm

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KAI Seki Magoroku Benifuji Gyuto Chef's Knife — 180 To 270 mm

Name: KAI Seki Magoroku Benifuji Gyuto Chef's Knife — 180 To 270 mm
Brand: KAI
SKU: JPRIME-HOME-KAI-BENIFUJI-GYUTO-180
Price: 40.27 USD
Availability: InStock
Rating: 4.4 (344 reviews)

Brand KAI

$40.27

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Brand Attributes

KAI

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

Blade Length: Gyuto 180 mm (AB5440)

Gyuto 180 mm (AB5440) Gyuto 210 mm (AB5441) Gyuto 240 mm (AB5442) Gyuto 270 mm (AB5443)

Our Benifuji gyuto gives you a long, thin stainless blade and a full-tang wooden handle in four lengths. Switching between several knives slows you down and loose handles worry you. We join the steel to a strong handle and polish the edge. Cooking feels better with one reliable knife.

Available in stock

100% authentic
Made in Japan
Crafted in Japan

Vendor:KAI

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Estimated delivery:Oct 17 - Oct 21

KAI Seki Magoroku Benifuji Gyuto Chef's Knife — 180 To 270 mm

$40.27

Brand	KAI
Type	Gyuto chef's knife, 4 sizes
Dimensions	180 mm: 305 mm overall; 210 mm: about 337 mm overall; 240 mm: 378 mm overall; 270 mm: 406 mm overall
Weight	180 mm: about 170 g; 210 mm: about 173 g; 240 mm: about 270 g; 270 mm: about 290 g
Material	Molybdenum-vanadium stainless blade; stainless bolster; laminated reinforced-wood handle
Made In	Japan
Key Features	Full tang, three-step edge finish, not dishwasher safe

One long blade for almost every job
Our gyuto blade is thin and long, so it shreds cabbage finely, slices melon and watermelon cleanly and cuts meat and onions in one pass. One review says the 210 mm knife made a vegetable knife and a petty knife unnecessary in the kitchen.
A full-tang build that feels solid
We run the full tang of the steel through a laminated reinforced-wood handle held with three rivets and a stainless bolster. One review says the structure that sandwiches the blade from both sides gives confidence that the knife will last for a very long time.
A refined three-step edge finish for easy cutting
We polish the corner that sharpening leaves in three steps, which lowers cutting resistance. Reviews say it cuts well straight from the box and cuts pleasantly even through hard foods, and you can sharpen it at about 15 degrees on a whetstone.
Rust-resistant stainless steel with simple care
The blade is high-carbon molybdenum-vanadium stainless steel, which resists rust. Wipe off dirt and water after use, and do not use a dishwasher or dish dryer, because the heat and detergent can damage the handle and the edge of the knife.
Four lengths for your board and your hand
Choose 180 mm for a compact knife, 210 mm for the most popular size, or 240 or 270 mm for large vegetables and big cuts. Weights range from about 170 g to about 290 g, and the knife suits right- and left-handed cooks.
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 chef's knife.

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 and the tip is pointed, so take care when washing. 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: Gyuto chef's knife, 4 sizes
Dimensions: 180 mm: 305 mm overall; 210 mm: about 337 mm overall; 240 mm: 378 mm overall; 270 mm: 406 mm overall
Weight: 180 mm: about 170 g; 210 mm: about 173 g; 240 mm: about 270 g; 270 mm: about 290 g
Material: Molybdenum-vanadium stainless blade; stainless bolster; laminated reinforced-wood handle
Made In: Japan
Key Features: Full tang, three-step edge finish, not dishwasher safe

Features

210 mm Gyuto, 337 mm Overall, 173 g: A balanced everyday chef's knife.

180, 240 And 270 mm Options: Compact and large sizes in the same line.

Full-Tang Construction: Steel runs through the handle for strength and balance.

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

Three-Step Edge Finish: Lower cutting resistance and a sharp cut.

Right- And Left-Handed Use: Suits every cook in the kitchen.

Benefits

One long blade for almost every job: Our gyuto blade is thin and long, so it shreds cabbage finely, slices melon and watermelon cleanly and cuts meat and onions in one pass. One review says the 210 mm knife made a vegetable knife and a petty knife unnecessary in the kitchen.

A full-tang build that feels solid: We run the full tang of the steel through a laminated reinforced-wood handle held with three rivets and a stainless bolster. One review says the structure that sandwiches the blade from both sides gives confidence that the knife will last for a very long time.

A refined three-step edge finish for easy cutting: We polish the corner that sharpening leaves in three steps, which lowers cutting resistance. Reviews say it cuts well straight from the box and cuts pleasantly even through hard foods, and you can sharpen it at about 15 degrees on a whetstone.

Rust-resistant stainless steel with simple care: The blade is high-carbon molybdenum-vanadium stainless steel, which resists rust. Wipe off dirt and water after use, and do not use a dishwasher or dish dryer, because the heat and detergent can damage the handle and the edge of the knife.

Four lengths for your board and your hand: Choose 180 mm for a compact knife, 210 mm for the most popular size, or 240 or 270 mm for large vegetables and big cuts. Weights range from about 170 g to about 290 g, and the knife suits right- and left-handed cooks.

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 chef's knife.

How to Use

Cut on a wood or soft plastic board

Wash by hand

Wipe off dirt and water

Sharpen once or twice a month

Who Is This For

The One-Knife Home Cook: You want one knife that handles almost everything. Switching between a vegetable knife, a petty knife and a worn-out santoku slows you down, and a handle that loosens makes you doubt the whole tool, which is the knife's fault, not yours. Our Benifuji gyuto gives you a thin, long stainless blade with a three-step edge finish and a full-tang wooden handle held by three rivets. Choose 180, 210, 240 or 270 mm and let one dependable chef's knife shred, slice and chop through the entire meal.

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 Benifuji line carries the pride of the famous Seki sword-smiths into the kitchen. We chose a thin molybdenum-vanadium stainless blade, a full-tang build and a laminated wood handle, and we make it in Japan.

What's Inside

KAI Seki Magoroku Benifuji Gyuto 180 mm AB5440
KAI Seki Magoroku Benifuji Gyuto 210 mm AB5441
KAI Seki Magoroku Benifuji Gyuto 240 mm AB5442
KAI Seki Magoroku Benifuji Gyuto 270 mm AB5443

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 and the tip is pointed, so take care when washing. 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 Benifuji gyuto has a thin molybdenum-vanadium stainless blade, a full-tang wooden handle and a three-step edge finish, with the 210 mm knife weighing about 173 g. It comes in four lengths, suits right- and left-handed cooks and is made in Japan.

The One-Knife Cook

You want fewer tools. A long, thin gyuto blade handles cabbage, melon, carrots, onions and meat, so one knife can replace several in your kitchen.

The Santoku-Switching Cook

You have cooked with a santoku for years. A cook of thirty years says the switch took no time, and the longer blade makes cabbage and watermelon easier.

The Built-to-Last Cook

You trust a handle that cannot loosen. The full-tang build holds the steel between wooden scales with three rivets, so the knife feels solid and safe.

The Size-Choosing Cook

You want the right length for your board and hand. Choose 180, 210, 240 or 270 mm for everything from daily prep to large vegetables and big cuts of meat.

Frequently Asked Questions

Where is this knife made?

Our Benifuji gyuto 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 exactly where it comes from.

What is it made of?

The blade is high-carbon molybdenum-vanadium stainless knife steel, the bolster is stainless steel and the handle is laminated reinforced wood fixed with three rivets over a full tang. The 210 mm knife measures about 44 x 337 x 17 mm and weighs about 173 g. The longer sizes weigh up to about 290 g, which gives them a steady, confident feel.

Which size should I choose?

Choose 210 mm if you want the most popular size for daily cooking, which owners use for cabbage, melon and meat. Choose 180 mm for a compact feel, since one review found 210 mm a little large. Choose 240 or 270 mm for big vegetables and large cuts, if your board and your hands allow.

Can I put it in the dishwasher?

No. The package states that the knife is for cooking only and must not be used in a dishwasher or dish dryer. Wash it by hand soon after use, wipe off dirt and water and dry it. The blade is rust-resistant stainless steel, but water left on it can still cause rust or discoloration, so a quick dry is always worth it.

How do I keep it sharp?

The package suggests sharpening once or twice a month for lasting sharpness, using a whetstone at about 15 degrees and working both sides evenly. A simple sharpener can be used for quick touch-ups. The tip is pointed, so take care when washing, and cut on a wood or soft plastic board to protect the edge.

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.