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Kai Seki Magoroku Kinju & Hekiju kitchen knives: traditional Japanese quality

The kitchen knives in this series are lightweight, feel great in hand and are great for precise and accurate cutting tasks. The Kinju knives are for right-handed use, while the Hekiju knives are for left-handed use. The Kai Seki Magoroku Kinju & Hekiju series consists of different sizes deba knives and yanagiba knives. These are iconic, traditional Japanese knives that excel in cutting meat and fish. Did somebody say sushi? Have fun cooking!

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Features of Kai Seki Magoroku Kinju & Hekiju kitchen knives

The knives of this collection were designed with funcionality and durability in mind. The typical Japanese blade shape in combination with the sleek black handle results in a timeless and minimalist look.

Seki Magoroku Kinju & Hekiju blade

The Kai Seki Magoroku Kinju & Hekiju knives are made from German steel, namely X50CrMoV15 steel. The blades of these knives are made with state-of-the-art technology. Thanks to the one-sided grind, these knives have a perfectly straight, razor-sharp edge. Ideal for cutting thin slices of fish or meat for sushi.

What is the difference between a yanagiba and a deba? Aren't both knives suitable for cutting raw meat and fish? The difference between these two knives is design: a yanagiba is meant to help you cut thin and even slices of food, whereas a deba knife is more suitable for a cutting technique like chopping. Use a deba to clean fish and chop off their heads, for example.

Seki Magoroku Kinju & Hekiju handle

The handles of the knives in this series stand out thanks to their hexagonal shape. The handle of the right-handed knives is made of pakkawood. This material is resistant to moisture thanks to the use of high-quality wood and special treatment. The handle for left-handed users is more rounded than the handle of the Kinju series. This handle consists of robust finished high-quality plastic, giving it a leather-like appearance.