Kai Seki Magoroku Kaname Kiritsuke Knife 15cm

For over 115 years, the KAI company has been producing cutlery in the traditional of legendary samurai of ancient Japan. The desire to preserve ancient traditions and combine them with innovative techniques is not a contradiction but forms the basis for new products that honour the Japanese art of forging while meeting modern demands. With highest quality standards, KAI has made it its mission to produce special knives for everyday use. Made from natural resources, shaped, and designed according to the expertise of the ancient Samurai blacksmithing art, KAI products are a symbol of Japanese craftmanship made with the highest precision.

Very high-quality workmanship

Blade length: 15 cm
Blade material: 32-layer Damascus steel
Cut: both sides
Blade hardness: 61?1 HRC

KAI KIRITSUKE CHEF'S KNIFE 15 CM, SHUN
The Kai Kiritsuke Chef's Knife 15 cm from the Shun series is versatile. The defining feature of the Kai Kiritsuke chef's knife is the significantly tapered blade shape. This shape allows for a wide range of cutting applications. It can be used for slicing, portioning and dicing meat, fish and vegetables, as well as for filleting fish. In addition, the Kiritsuke shape has a specific notch at the rear end of the blade, which promotes safe and comfortable handling of the knife during use.

KAI KIRITSUKE KOCHEMSSER 15 CM, SHUN - GRIPS
The slim knife handle is made of pakka wood, is extremely supple, moisture-resistant and durable. The traditional Japanese chestnut shape is comfortable to hold thanks to a soft edge on the right side and ensures a secure hold when cutting. The continuous tang ensures an optimal balance between blade and handle.

KAI KIRITSUKE CHEF'S KNIFE 15 CM, SHUN - BLADE MATERIAL
The core of the high-quality blade is made of an extremely hard VG MAX steel with a hardness of 61?1 HRC and is encased in a Damascus steel with 32 layers. This combination ensures an extremely stable blade that is hard and elastic at the same time, allowing for a precise cut. The blade, which is sharpened on both sides, is particularly light to prevent muscle fatigue even during longer uses.

KAI KIRITSUKE CHEF'S KNIFE 15 CM, SHUN - CARE
Rinse the Kai Kiritsuke Chef's Knife immediately after use with hot water and, if necessary, with a mild washing-up liquid. Then dry carefully with a soft cloth. Especially after cutting acidic foods, you should rinse the Kai Kiritsuke chef's knife immediately. Do not put the knife in the dishwasher, as the salts of the detergents can damage the blades and wooden handles. Knives with wooden handles should be greased with a little vegetable oil from time to time.

KAI KIRITSUKE CHEF'S KNIFE 15 CM, SHUN - STORAGE
Store the Kai Kiritsuke chef's knife safely and securely, and make sure that the knife blade does not come into contact with other metallic objects. This can prevent damage to the blade. For storage, either a knife block, a wooden drawer insert, a wooden magnetic strip or a blade protector for the drawer are suitable.