B2B

Unique technologies are applied in producing the blade of the Seki Magoroku Kinju and Hekiju knife series, making it possible to create the demanding, pointed cutting edges of traditional Japanese kitchen knives. They are ground on one side, which guarantees an optimal and straight cut. Maximum blade sharpness is achieved by the highly precise processing of the cutting edge.

The handles of the Seki Magoroku Kinju and Hekiju series differ in shape and material. The hexagonal handle of Kinju knives is made of laminated, reinforced wood for a comfortable feel when cutting. The handle is extremely water-resistant, thanks to the use of high-quality natural wood which is treated by a special process. The handle of the Hekiju knife, developed for left-handers, is more rounded than that of the Kinju series and consists of a robust resin with leather-type embossing.

Seki Magoroku Kinju & Hekiju

Deba

AK-1101

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Deba | AK-1100
Deba | AK-1101
Deba | AK-1102
Deba | AK-1103
Yanagiba | AK-1104
Yanagiba | AK-1105
Yanagiba | AK-1106
Deba, left-hand | AK-5073

Blade 6" (15 cm),
Handle 12 cm

EUR 82,50

Recommended retail price
of the producer

Product information

Type: Deba
Series: Seki Magoroku Kinju & Hekiju
Article no: AK-1101

Blade: Length 15 cm
Edge: One-sided
Handle: Length 12 cm

Handle material: Pakkawood & PP plastic, black

Weight: 252 g

Production: Handmade
Rockwell hardness: 58 & 56 (±1) HRC
EAN 4901601438550
Category: Professional Series

Questions about the product?
Contact us!
Type: Deba
Series: Seki Magoroku Kinju & Hekiju
Article no: AK-1101

Blade: Length 15 cm
Edge: One-sided
Handle: Length 12 cm

Handle material: Pakkawood & PP plastic, black

Weight: 252 g

Production: Handmade
Rockwell hardness: 58 & 56 (±1) HRC
EAN 4901601438550
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.

Recommendations

Shun Premier
Tim Mälzer Minamo

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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