Seki Magoroku Kaname Kiritsuke 19.5cm

Seki Magoroku Kaname Kiritsuke 19.5cm by Kai Shun 

This is a special order product

The Kaname Kiritsuke 19.5cm is a versatile all-purpose blade ideal for a wide variety of cutting tasks. The length is perfect for preparing fruits, vegetables, proteins, and other foods. The wide blade keeps knuckles off the cutting board and is extra handy when transferring cut food from board to pan. A perfect all rounder for prepping vegetables to slicing sashimi or boneless meats. With its straighter edge, it is ideal for slicing cuts and push cuts.

Cutting Technique: Kai knives are designed to be used in a smooth, slicing motion - never in an up and down “chopping”, piercing or stabbing motion.

Please do not use Kai knives on: hard materials such as bones, joints, frozen foods or very hard vegetables like pumpkin. Use on these or similar items can damage the cutting edge or cause the blade to fracture and break.

Specifications:

• Hand-sharpened 16° double-bevel blade
• Steel: VGXeos cutting core sandwiched between two layers of stainless steel with a satin finish
• Hardness: 60-62 (±1) HRC
• Handle: Octagonal black grained PakkaWood®
• Blade length: 19.5cm
• Hand wash only
• Handcrafted in Japan

Cutting Surface:
The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.

Care: Hand-wash your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.

Storage:
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

Sharpening:
In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a Kai Seki Magoroku Whetstone, or sending your knives to a professional sharpener.