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Kai Seki Magoroku KK Yanagiba 30cm Knife

KK0030

$275.00
This Kai knife is part of the Seki Magoroku range of knives. Many celebrated swords were born in the Seki area and in the Kamakura era. The master craftsman “Magoroku of Seki” had the original technique producing beautiful swords which were high quality and had outstanding sharpness.

The Seki Magoroku KK Yanagiba Japanese slicing knife is distinguished by its pure form and the octagonal, black matt handle made of pakka wood. This yanagiba knife has a heavier blade and thicker spine, which helps to glide through food from hilt to tip, thinly slicing fish and maintaining moisture in your chosen cut of boneless meat.

The Yanagiba's (or "willow blade") one-side bevelled blade is made of high carbon stainless steel and is decorated with a soft, wavy line as a satin finish. The extremely long, slim blade shape enables wafer-thin, precise cuts. The KK series combines robust quality with simple functionality.
  • Cutting Edge: Hand-sharpened 16°blade. Single bevelled, perfect for slicing
  • Steel: Molybdenum Vanadum stainless steel
  • Blade Length: 30cm
  • Weight: 243 grams
  • Handle: Octagonal, black matt handle made of pakka wood 
  • Origin: Crafted in Japan

One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. However, it is also important to be aware of how you are using your knives on a daily basis.

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.

Cleaning.
As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Shun recommends that you protect your investment by hand-washing 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.

Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.

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 Shun Whetstone, the Shun Electric Knife Sharpener (specifically designed to sharpen Shun’s 16° blade angle), or sending your knives to a professional sharpener.

A Shun retailer can recommend a professional sharpener or may be able to offer a sharpening service directly to you.

Following these simple tips will ensure your Shun knives are always ready to use and will continue to be enjoyed for many years to come. For more detailed information on care for your knife, please head to the "Use & Care" tab above.