Kitchen knife SEKIMAGOROKU Shoso Santoku 165mm, Kai Group
Traditional Santoku utility knife (Santoku) SEKIMAGOROKU from companies Kai Group
Model Suitable SHOSO for cutting meat, fish and vegetables.
Made in Japan.
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.
At present the workshop "Seki Magoroku" headed by successive master 27 generation Kaneko Magoroku! .....
● Knife Santoku- a Japanese utility knife, which is suitable for cutting meat, fish and vegetables (hence the name "Santoku - Three Virtues"!) .
● Kitchen knife Santoku SEKIMAGOROKU Shoso Santoku , the blade length of 16.5cm. AV5156 model. Made of stainless extra durable chrome steel with the addition of molybdenum and vanadium. In the experience of the use of this steel blades for 5 years, boldly declare - do not rust. The main thing is to wipe the knives after washing or give water to drain. Weight 132gr knife.
● Knife SEKIMAGOROKU Shoso Santoku has a seamless structure from the blade to the handle, has a high water resistance and can be used in dishwashers. Caution:. Manufacturer: Company Kai Group
The streamlined design of the handle with a comfortable grip for the hand and fingers.
it has been a three-stage grinding: the blade grinds smoothly and has the shape of a mollusk, which increases the "cutting" quality knife .
● 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 sharpening knives Kai SEKIMAGOROKU
Made in Japan .
