Kitchen knife SEKIMAGOROKU Gyuto BENI FUJI (chef knife) 210mm, KAI Group
The traditional utility knife GYUTO Made in Japan !
< strong> SEKIMAGOROKU Gyuto BENI FUJI
The Japanese version of the European chef knife
Suitable for butchering meat, chopping vegetables .
We are presenting to your attention one of the most famous brands of kitchen knives in Yaponii- SEKIMAGOROKU.
Brief history: .... in the Kamakura era master blacksmith blacksmith guild founded in Seki district (the modern city of Mino, Gifu Prefecture), where it was found a special combination of properties of earth, water and coal to high-quality forged samurai swords. In this area, a host of skilled craftsmen, among which stood out from the master Magoroku Seki. His katana (samurai swords) had durability, original decoration and is very highly valued among the samurai. But after the Meiji Restoration (1868) production of samurai swords greatly reduced and masters were forced to switch to kitchen knives, scissors and other products. And receivers master Seki Magoroku began to use the ancient technology of forging lethal samurai swords for peaceful purposes: to please their unique knives chefs and housewives all over the world.
This blade used an alloy rich in chromium and carbon content, which confers blade strength, improves cutting properties, can be easily sharpened.
Due to the docking between the handle and a stainless steel blade, prevents ingress of moisture and dirt under the handle and the blade increases the strength. It extends under the entire handle stainless steel, which makes the handle weight is heavier than the blade. This facilitates the grip, the hand does not get tired during long hours of work. Multi-layer wooden handle is treated with a special solution, water-resistant, according to a luxurious look of natural material.
Knife GYUTO- Japanese version of the European "chef knife." Santoku is different from the length and width lezviya- chef knife blade longer and narrower. Ideal for the meat is very well narrow blade runs along the bone. For vegetables is also good, especially for the shredding of green.
This blade used an alloy rich content of carbon and chromium, which gives a knife strength, improves cutting properties, easy to sharpen.
Due to the docking between the handle and blade of stainless steel, prevents ingress of moisture and dirt under the pen and increases the strength of knife.
By all handle passes stainless steel, which makes the handle weight is heavier than the blade. This facilitates the grip, the hand does not get tired during long hours of work.
The multi-layer wooden handle is treated with a special solution, water-resistant, according to a luxurious look of natural materials <. / p>
● Model GYUTO BENI FUJI, AB 5441 Blade: high carbon stainless steel MV
The form: a double-edged
Laminated wood handle reinforced .
Caution:. Manufacturer: Company Kai Group 
At present the workshop "Seki Magoroku" headed by successive master 27 generation Kaneko Magoroku! .....
blade length 210mm, width of 2mm, blade weight 173g
● To prevent corrosion, the blade after use rinse with water and wipe dry with a towel
● It is not recommended to use for cutting frozen meat and bone cutting, it is likely to deform levzei.
● We recommend using a wooden or plastic soft kitchen boards. Hard boards possible deformation of the blade.
● Recommended 1-2 times a month to rule blade to maintain the sharpness of the knife.
To edit, you can use any sharpening stone, too. We offer you for sharpening knives Kai SEKIMAGOROKU
Made in Japan .
