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The blade combines different textures and grades of steel: the chamfered, polished bolster merges into the satined rounded blade back made of SUS420J2 steel and flows into a cutting edge made of especially hard VG 10 steel. The double-bevel blades combine a minimalistic aesthetic with high edge retention and corrosion resistance.

The fair, cross-grained pakkawood handle is seamlessly attached to the integrated tang, which is suitable for both left- and right-handed users due to its symmetrical shape. The handle is slim and light, giving it rather top-heavy and dynamic handling characteristics. The seamless transition from handle to polished bolster enables the comfortable and easy holding of the blade between thumb and forefinger.

Seki Magoroku Composite

Nakiri

MGC-0428

Filters Sort results
Reset Apply
Paring knife | MGC-0400
Utility knife | MGC-0401
Santoku | MGC-0402
Chef's knife | MGC-0406
Nakiri | MGC-0428

Blade 6.5" (16,5 cm),
Handle 14 cm

EUR 255,00

Recommended retail price
of the producer

Find a dealer

Product information

Type: Nakiri
Series: Seki Magoroku Composite
Article no: MGC-0428

Blade: Length 16,5 cm
Edge: Double-sided
Handle: Length 14 cm

Handle material: Pakka wood, light brown

Weight: 185 g

Production: Handmade
Rockwell hardness: 56/61 (±1) HRC
EAN 4901601329377
Category: Premium Series

Questions about the product?
Contact us!
Type: Nakiri
Series: Seki Magoroku Composite
Article no: MGC-0428

Blade: Length 16,5 cm
Edge: Double-sided
Handle: Length 14 cm

Handle material: Pakka wood, light brown

Weight: 185 g

Production: Handmade
Rockwell hardness: 56/61 (±1) HRC
EAN 4901601329377
Category: Premium 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.

Nakiri

Nakiri

mit 31 Klingenformen

The Shun Classic Series unites centuries-old Japanese Samurai blacksmithing with today's modern and technically-sophisticated manufacturing processes. The result is an exceedingly high-quality range of Damascus knives, engineered with attention to the most minute details and designed to always retain its sharpness. The knives are therefore ideally suited for professional use.

The Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core.

Made in Japan

VG MAX steel with a hardness of 61 (±1) HRC forms the entire blade's core right up to its edge. Sheathed in 32 layers of Damascus steel, the knife embodies a peerless anatomy paired with a resilient blade that is both hard and flexible at once due to its hybrid composition. The Shun Classic blades have a double-sided edge.

The slim handle made of durable pakkawood is fashioned in a traditional Japanese chestnut shape. High quality resins added to the wood make the material particularly resilient and resistant to moisture. Its typical chestnut shape ensures a comfortable and secure grip whilst cutting, thanks to a small rim on its right side. The integrated tang boosts stability and balance.

Seki Magoroku Composite

Nakiri

MGC-0428

Filters Sort results
Reset Apply
Paring knife | DM-0700
Utility knife | DM-0701
Utility knife, left-hand | DM-0701L
Santoku | DM-0702
Santoku, left-hand | DM-0702L
Carving knife | DM-0703
Slicing knife | DM-0704
Bread knife | DM-0705
Chef's knife | DM-0706
Chef's knife, left-hand | DM-0706L
Chef's knife | DM-0707
Carving fork | DM-0709
Boning knife | DM-0710
Steak knife | DM-0711
Chinese chef's knife | DM-0712
Vegetable knife | DM-0714
Peeling knife | DM-0715
Utility knife | DM-0716
Wide Santoku | DM-0717
Scalloped Santoku | DM-0718
Scalloped chef's knife | DM-0719
12
Blade 6.5" (16,5 cm),
Handle 14 cm

EUR 255,00

Recommended retail price
for Germany

Find a dealer
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Our Junior
Kitchen knife

To the Junior Set

Tim Mälzer and KAI have jointly developed the special Junior chef's knife to make it easier for young chefs from the age of 6 to use knives safely when cooking together. The fine serrated edge of the stainless steel blade in combination with a rounded, blunt blade tip and a flexible finger guard support the safe use of the knife.

The Junior chef's knife also comes with its own knife pouch for safe storage and transport.

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