Santoku knife SEKIMAGOROKU COMPOSITE 16.5 cm, KAI

Product detailed description

With the KAI SEKIMAGOROKU COMPOSITE range, there is no need for lengthy explanations to show that this is a modern take on a japanese knife. Just take a look. The contrasting joint of steels, a copper accent and a clean, light handle create a look that feels almost architectural. And yet, this is no design gimmick, but a working knife that simply dares to look damn good.

Main advantages:

• KAI SEKIMAGOROKU COMPOSITE is a premium handcrafted Japanese series that combines two different Steels into a single, striking blade – with a hard cutting edge made of VG-10, a spine made of SUS420J2, and a distinctive copper line between them.
• Both parts of the blade are joined by copper, so the wavy line running along the edge is not just an ornament, but a directly visible part of the knife's construction.
• SEKIMAGOROKU COMPOSITE won the Red Dot Design Award 2013 and combines a technically unusual blade with a light pakkawood handle into a very light, modern and easily recognisable whole.
• The Santoku MGC-0402 has a 16.5 cm long blade and is among the most versatile Japanese knives – it easily handles vegetables, meat and fish, and works well for quick everyday tasks on the cutting board.
• The wide blade provides plenty of space under the knuckles and, after slicing, you can also use it to easily transfer the prepared ingredients into a cooking pot or pan.
• The Santoku profile is well-suited for both straight and slightly rocking cuts, allowing you to transition from vegetables and herbs to meat or fish without switching knives.
• The cutting core made of very hard VG-10 Steel has a hardness of 61 ±1 HRC and forms the basis for high sharpness, good edge retention and precise cutting.
• The spine of the blade is made of SUS420J2 stainless steel with a hardness of 56 ±1 HRC, which complements the harder cutting part and creates the characteristic dual-material construction of the entire series.
• The double-bevelled edge is suitable for both right and left hands and combines high cutting performance with good corrosion resistance.
• The rounded spine and seamless metal transition between the blade and handle make it comfortable to hold the knife close to the blade, giving you better control over the Santoku's movement.
• The light pakkawood handle is slim, lightweight and symmetrical, making it a great fit for both right- and left-handed users while highlighting the clean, modern look of the entire COMPOSITE range.
• The low weight of the handle shifts the balance more towards the blade, making the knife feel more lively during work and responsive to quick changes of direction.
• The 14 cm long handle provides plenty of room for a secure grip and balances the wide Santoku blade beautifully.
• A weight of 166 g gives the MGC-0402 a pleasant stability when cutting, yet it still retains the light and responsive character typical of the entire COMPOSITE series.
• The knife is handcrafted in Japan and belongs to the premium segment of the KAI range, where, alongside sharpness itself, blade construction, balance and the precise craftsmanship of individual details are paramount.
• The combination of light pakkawood, a subtle copper line and two contrasting Steels gives the MGC-0402 a distinctive look that does not try to imitate classic Damascus steel, standing on its own design identity.
• As a main universal knife, the Santoku MGC-0402 offers highly versatile use – from routine vegetable slicing and meat preparation to delicate work with fish, all while maintaining excellent control and lightness in the hand.
• KAI has been dedicated to blades since 1908, and with COMPOSITE, it showcases the more technical side of its knife-making know-how – instead of a traditional layered pattern, it works with two separate Steels joined into a single functional unit.

Additional information:

• blade length: 16,5 cm
• handle length: 14 cm
• blade material: cutting part made of VG-10 steel, spine of the blade made of SUS420J2 stainless steel, copper
• steel hardness: 61 ±1 HRC / 56 ±1 HRC
• handle material: pakkawood
• award: Red Dot Design Award 2013
• not dishwasher safe

Caring for your KAI SHUN CLASSIC 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 its kitchen knives by hand to protect the blade, the cutting edge and the handle material.
• Ideally, cut on a wooden or plastic chopping board. Glass, stone, ceramics and metal can damage or blunt the edge more quickly.
• Do not use the knife on bones, frozen food or for any other rough treatment of the blade.
• After cutting acidic or salty foods, rinse and dry the knife as soon as possible.
• To restore sharpness, it is best to use a water sharpening stone suitable for Japanese knives.
• Store the knife so that the edge does not touch other metal objects – for example, in a block, on a magnetic strip or with a protective blade cover.
• Do not leave the pakkawood handle wet or submerged in water for a long time; always dry it thoroughly after washing.