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The blades of the Seki Magoroku Redwood Series are made of a carbon 1K6 stainless steel with a hardness of 57 (±1) HRC. The single and the double bevel blade shape convince with long-lasting edge retention and excellent sharpness. The traditional single-sided grinding of Japanese blades minimises friction between the blade and the cut material, enabling particulary precise cuts, for the preparation of sushi, for instance.

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

Usuba

MGR-0165U

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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 6.75" (17 cm),
Handle 13,5 cm

EUR 92,50

Recommended retail price
of the producer

Find a dealer

Product information

Type: Usuba
Series: Seki Magoroku Red Wood
Article no: MGR-0165U

Blade: Length 17 cm
Edge: One-sided
Handle: Length 13,5 cm

Handle material: Pakka wood, red brown

Weight: 196 g

Production: Handmade
Rockwell hardness: 57 (±1) HRC
EAN 4260163218223
Category: Comfort Series

Questions about the product?
Contact us!
Type: Usuba
Series: Seki Magoroku Red Wood
Article no: MGR-0165U

Blade: Length 17 cm
Edge: One-sided
Handle: Length 13,5 cm

Handle material: Pakka wood, red brown

Weight: 196 g

Production: Handmade
Rockwell hardness: 57 (±1) HRC
EAN 4260163218223
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.

Usuba

Usuba

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 Red Wood

Usuba

MGR-0165U

Filters Sort results
Reset Apply
Scalloped slicing knife | DM-0720
Utility knife with serrated edge | DM-0722
Chef's knife | DM-0723
Santoku | DM-0727
Nakiri | DM-0728
Slicing knife | DM-0735
Gokujo boning knife | DM-0743
Flexible fillet knife | DM-0761
Chopper knife | DM-0767
Slicing knife | DM-0768
Kiritsuke | DM-0771
Kiritsuke | DM-0772
Kiritsuke | DM-0777
Carving set | DMS-200
Knife set | DMS-210
Knife set | DMS-220
Knife set | DMS-230
Knife set | DMS-300
Knife set | DMS-310
Steak knife set | DMS-400
Cutlery set | DM-0907
12
Blade 6.75" (17 cm),
Handle 13,5 cm

EUR 92,50

Recommended retail price
for Germany

Find a dealer
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Knives are put under a lot of strain in continuous daily use and even the best blade loses its sharpness over time.

KAI offers a wide range of sharpening and care products to give knives the optimum finish for a maximally sharp blade over many years: From ceramic-bonded whetstones for the traditional Japanese and professional way of sharpening to diamond and ceramic sharpeners to sophisticated blade care and more.

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