Bread knife SEKIMAGOROKU SHOSO 21 cm, KAI

Product detailed description

KAI SEKIMAGOROKU SHOSO looks as if someone took a professional kitchen knife and sent it on an industrial design course. The all-stainless steel construction, sleek lines and diamond pattern on the handle look modern and clean, yet you can still feel that it is not just a decoration for a knife block. This is elegance that is certainly not afraid of everyday work.

Main advantages:

• KAI SEKIMAGOROKU SHOSO is an all-stainless steel Japanese range for those who want a durable utility knife without classic handle scales and unnecessary joints - the forged blade, metal handle and seamless construction create a whole ready for intensive daily use.
• SHOSO is made in Seki, Japan, and KAI places it in its Professional Series, where the emphasis is mainly on durability, hygiene, a secure grip and straightforward functionality.
• The AB-5167 bread knife with a 21 cm blade is designed for baked goods with a firmer crust and soft interior that you want to slice cleanly without unnecessarily compressing the crumb.
• The serrated edge easily bites into the crispy crust of bread, baguettes and other baked goods, allowing for a smoother cut without the need to apply unnecessary pressure on the knife.
• The length of 21 cm provides sufficient working range for most common loaves and allows slicing with longer strokes instead of short sawing back and forth.
• The profile of the bread knife also works well with other ingredients with a firmer surface and softer structure inside, where a straight edge might not be as comfortable.
• The blade is made of corrosion-resistant 5Cr15MoV Steel with a hardness of 56 ±1 HRC, which in the SHOSO range is focused on durability, stable cutting properties and regular use.
• This model features a long serrated edge with a stable cutting edge designed for a clean and precise cut even through a firmer crust.
• The blade transitions seamlessly into the handle without classic scales and prominent joints, making cleaning easier and reducing areas where dirt could accumulate during daily use.
• The 18/8 stainless steel handle is robust, moisture-resistant, and thanks to the all-metal construction, you do not have to worry about swelling, shrinking or other characteristics typical of natural materials.
• The integrated diamond pattern on the handle is not just a distinctive design feature - it helps to create a safer and more comfortable grip during longer strokes across the entire loaf.
• The symmetrical elliptical profile of the handle is designed for confident professional control and, thanks to its geometry, the construction does not feel one-sided.
• The 13 cm long handle provides plenty of room for a firm grip and complements the long blade well, making the knife feel balanced during use.
• A weight of 135 g keeps the AB-5167 surprisingly light and agile, which you will especially appreciate when slicing larger quantities of baked goods or during longer, repeated strokes.
• The satin-finished blade and all-stainless steel handle create a clean, technical look that matches well with the professionally-oriented character of the entire SHOSO range.
• The AB-5167 makes sense especially if you want a bread knife in the same spirit as other SHOSO models - without Wood, without plastic scales and with a uniform all-stainless steel construction.
• KAI has been dedicated to blades since 1908, and with SHOSO, it translates this know-how into a more practical, professionally-oriented form where everything has its functional purpose.

Additional information:

• blade length: 21 cm
• handle length: 13 cm
• blade material: stainless steel 5Cr15MoV
• steel hardness: 56 ±1 HRC
• handle material: stainless steel 18/8
• not dishwasher safe

Caring for the KAI SEKIMAGOROKU SHOSO knife:

• Wash the knife by hand in warm water with a mild detergent and dry it immediately after washing.
• Do not put it in the dishwasher. KAI recommends washing all its kitchen knives exclusively by hand to protect the material and the long-term sharpness of the blade.
• Ideally, cut on a wooden or plastic chopping board. Glass, stone and granite can permanently damage the delicate edge.
• Do not use the knife on bones, fish bones or frozen food.
• After cutting acidic foods, rinse and dry the knife as soon as possible.
• To restore sharpness, use a suitable sharpening stone or another system designed for KAI knives. KAI does not recommend the classic Honing rod.
• Store the knife so that the blade does not touch other metal objects - ideally in a block, a wooden drawer insert, on a magnetic holder or with a protective blade cover.
• The all-stainless steel handle does not require oiling or any other special care; simply dry it thoroughly after washing.