Chinese chef's knife SEKIMAGOROKU SHOSO 16.5 cm, KAI

Product detailed description

KAI SEKIMAGOROKU SHOSO looks as if someone took a professional kitchen knife and sent it to 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 series 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 manufactured 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-5165 Chinese chef's knife with a 16.5 cm long blade is a significantly wide working tool for vegetables, meat and other ingredients, where you will appreciate the large cutting surface and stable knife guidance.
• The tall blade provides you with plenty of clearance under your knuckles and, after slicing, you can also conveniently use it as a scoop to transfer a larger amount of ingredients from the cutting board to a cooking pot or pan.
• The hollows along the edge help reduce the contact of ingredients with the blade surface, so, for example, slices of vegetables or meat are less likely to stick to the knife during brisk slicing.
• The wide profile primarily supports straight cuts towards the cutting board and gives the AB-5165 a very different working character than a classic European chef's knife with a more curved edge.
• The blade is forged from 5Cr15MoV stainless steel with a hardness of 56 ±1 HRC, which in the SHOSO series is focused on stable cutting properties, durability and trouble-free regular use.
• The convex grind creates a stable cutting edge for clean and precise knife guidance, so SHOSO does not just rely on an all-metal look, but also on the functional geometry of the edge.
• The double-bevelled edge allows for natural use without the need to adapt your technique to the traditional single-sided Japanese grind.
• 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 helps create a more secure and comfortable grip, which is important for confident knife guidance during repeated cuts with a wide and heavier blade.
• The symmetrical elliptical profile of the handle supports comfortable handling and, thanks to its geometry, the design does not feel one-sided.
• The 13 cm long handle provides plenty of room for a firm grip and balances the wide blade well.
• The weight of 200 g gives the AB-5165 more noticeable stability during work than the lighter SHOSO models, while still remaining easily controllable during the brisk slicing of larger quantities of ingredients.
• The satin matt blade and textured all-stainless steel handle create a very clean technical look that matches the professionally oriented character of the entire series.
• The AB-5165 makes the most sense when you want to take advantage of a truly wide blade – plenty of clearance for knuckles, a confident straight cut and a large surface area for subsequently transferring chopped ingredients.
• KAI has been dedicated to blades since 1908, and with SHOSO, they translate this know-how into a more practical, professionally oriented form where everything has its functional purpose.

Additional information:

• blade length: 16,5 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 of 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 classic honing rods.
• 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.