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The Shoso blade is made from 5CR15MoV stainless steel with a hardness of 56 (±1) HRC, which guarantees a high and consistent hardness and long-lasting edge retention. Like the other knives in the series, the serrated bread knife is characterised by a stable cutting edge - ideal for a clean and precise cut. The matt finish emphasises the cool elegance of the knife.

The matt handle made of stainless 18-8 steel is particularly robust, and ensures professional handling thanks to its symmetrical elliptical shape. The integrated diamond pattern provides a secure and comfortable grip while cutting. The seamless transition from handle to blade emphasises the clearly defined lines of the knives.

Seki Magoroku Shoso

Bread knife

AB-5167

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Santoku | AB-5156
Scalloped Santoku | AB-5157
Chef's knife | AB-5158
Chef's knife | AB-5159
Chef's knife | AB-5160
Utility knife | AB-5161
Santoku | AB-5162
Utility knife | AB-5163
Scalloped Chinese Chef‘s Knife | AB-5165
Bread knife | AB-5167
Nakiri | AB-5168
Paring knife | AB-5170
Deba | AK-1132
Yanagiba | AK-1134
Yanagiba | AK-1135
Knife set | 51S-300
Knife set | 51S-310

Blade 8.25" (21 cm),
Handle 13 cm

EUR 74,95

Recommended retail price
of the producer

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Product information

Type: Bread knife
Series: Seki Magoroku Shoso
Article no: AB-5167

Blade: Length 21 cm
Edge: Serrated
Handle: Length 13 cm

Handle material: 18-8 stainless steel

Weight: 135 g

Production: Industrially made
Rockwell hardness: 56 (±1) HRC
EAN 4901601177497
Category: Professional Series

Questions about the product?
Contact us!
Type: Bread knife
Series: Seki Magoroku Shoso
Article no: AB-5167

Blade: Length 21 cm
Edge: Serrated
Handle: Length 13 cm

Handle material: 18-8 stainless steel

Weight: 135 g

Production: Industrially made
Rockwell hardness: 56 (±1) HRC
EAN 4901601177497
Category: Professional 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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