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The blades in the Seki Magoroku Redwood series are made from carbon 1K6 stainless steel with a hardness of 57 (±1) HRC. The bread knife blade with KAI serrated edge has a long-lasting edge retention and excellent sharpness.

The handle with its traditional chestnut shape is made of pakkawood. High-quality resins added to the wood make the material exceptionally resilient and moisture-resistant. The handle narrows down towards the blade and sits comfortably in the hand. Handle and blade are inserted into each other and firmly connected by a shiny black plastic ferrule.

Seki Magoroku Red Wood

Bread knife

MGR-0225B

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Paring knife | MGR-0100P
Chef's knife | MGR-0150C
Utility knife | MGR-0150U
Deba | MGR-0155D
Usuba | MGR-0165U
Santoku | MGR-0170S
Chef's knife | MGR-0200C
Slicing knife | MGR-0200L
Yanagiba | MGR-0210Y
Bread knife | MGR-0225B
Yanagiba | MGR-0240Y

Blade 8.75" (22,5 cm),
Handle 13,5 cm

Additional information:

with serrated edge by KAI

EUR 99,95

Recommended retail price
of the producer

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Product information

Type: Bread knife
Series: Seki Magoroku Red Wood
Article no: MGR-0225B

Blade: Length 22,5 cm
Edge: Serrated
Handle: Length 13,5 cm

Handle material: Pakka wood, red brown

Weight: 152 g

Production: Handmade
Rockwell hardness: 57 (±1) HRC
EAN 4260163218292
Category: Comfort Series

Questions about the product?
Contact us!
Type: Bread knife
Series: Seki Magoroku Red Wood
Article no: MGR-0225B

Blade: Length 22,5 cm
Edge: Serrated
Handle: Length 13,5 cm

Handle material: Pakka wood, red brown

Weight: 152 g

Production: Handmade
Rockwell hardness: 57 (±1) HRC
EAN 4260163218292
Category: Comfort Series

Questions about the product?
Contact us!
Cleaning

Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergen) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.

For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel.

Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.
Sharpening & Care

Ensure that all knives with natural wooden handles do not remain in water too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.

It is also advisable to have the knives professionally resharpened from time to time to repair signs of wear on the cutting edge and to ensure lasting sharpness.

Due to the high degree of hardness of our knives, sharpening steels are completely unsuitable. From the traditional whetstone to a complete electric system, our range offers the right tool for each of our knives.

For the professional handling of our grinding range we inform you here.
Storing

When storing the knives, make sure that the blade does not come into contact with other metallic objects. This way, common causes of damage and staining can be avoided.

The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard or sheath.
DANGER of cuts and stab wounds:
Always stay focused when using knives. Handle the knife by the handle, never the blade. Carry knives with the cutting edge pointing downwards and away from your body. Test sharpness on the food, not with your hand. Always use well-sharpened knives and appropriate cutting surfaces.
Maintain a safe distance from other workstations. If necessary, use protective equipment and secure the items to be cut. Store your knives in designated places and never leave them lying around. Do not attempt to catch a falling knife. Store knives in knife bags or holders.
Never run with an unprotected knife. Regularly inspect knives for damage and stop working if defects are found. Sharpening should only be carried out by experienced individuals.

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Shun Premier
Tim Mälzer Minamo

To the series

The Shun Premier Tim Mälzer Minamo series forms an exquisitely elegant and individual addition to the premium class of the Shun Premier Series of knives. The series unites Japanese and European elements in an especially artful manner. Tim Mälzer came up with the idea to develop a combination of the typically Japanese Santoku knife and the classic European chef’s knife.

This fusion served as the basis for three distinct blade shapes. The series is distinguished by a very clear form language. The combination of a black handle with a specially designed blade embellished with a fine Damascus grain makes every knife appear like an entirely unique object.

 

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