Seki Magoroku Kaname Kiritsuke 15cm

$459.00

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A perfect all-rounder Kiritsuke knife for prepping vegetables or slicing sashimi or boneless meats. A straighter edge, ideal for slicing cuts and push cuts. Gift boxed – Handcrafted in Japan.

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Seki Magoroku Kaname Kiritsuke 15cm

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The Kaname Kiritsuke 15cm is an extremely handy all-purpose knife and is suited to general food preparation of smaller food items.

A good all-round utility-sized knife, perfect for a multitude of small tasks where more precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables. With its straighter edge, it is ideal for slicing cuts and push cuts.

Many celebrated swords were born in the Seki area during the Kamakura era. The master craftsman “Magoroku of Seki” harnessed the original techniques to produce swords of great quality, sharpness, strength and beauty.

Seki Magoroku Kaname is a Red Dot Product Design Award-winning series of three premium Kiritsuke knives, whose characteristic feature is a sharp-pointed tip.

Made in Japan, these beautiful and highly functional knives feature two layers of stainless steel, sandwiching a core layer of very hard VGXeos steel. Kaname knives feature thin, precise, satin-polished cutting blades with excellent edge retention.

Beautifully balanced, these special knives are a joy to use.

Features:

Cutting Edge: Hand-sharpened 16° double-bevel blade
Blade Steel: VGXeos cutting core sandwiched between two layers of stainless steel with a satin finish
Hardness: 60-62 (±1) HRC
Blade Length: 15cm
Handle: Octagonal black grained PakkaWood®
Presented in a beautiful gift box
Handcrafted in Japan

Read through our Shun Blog to find out more information about this top-end brand and the differences between their ranges. See all Chef’s Complements Kai Shun Knives here.

Seki Magoroku quality knives need a certain amount of care to ensure you enjoy their sharpness for years to come.

Before using Seki Magoroku knives for the first time, clean them with hot water. After each use, clean them under running water and dry them with a soft cloth—avoid using aggressive detergents. For safety, always wipe the knife with a towel or cloth from the back of the blade toward the edge. Rinse off aggressive agents like lemon juice immediately after use.
Never put knives in a dishwasher, as this can damage both the material and the sharpness of the edge. Avoid cutting on glass or granite cutting boards, as they can ruin even the hardest steel. Use only wooden, wood composite, or synthetic cutting boards with medium firmness.
When using, ensure the blade does not strike hard materials. The blade can be damaged when cutting around bones, frozen foods, thick-skinned vegetables like butternut squash, or other tough objects.
Knives with natural wood handles should not remain in water for extended periods. Occasionally oil the handle with neutral vegetable oil.
For storage, ensure the knife’s edge doesn’t come in contact with other metallic objects to prevent damage. Store knives in a knife block, wooden drawer insert, or on a wall-mounted magnet board. Japanese blades are best kept in a wooden sheath.

Seki Magoroku is a prestigious Japanese knife brand with a rich history dating back to the 1500s. Founded in 1908 in Seki City, Gifu Prefecture, the brand honors the legacy of the legendary swordsmith Magoroku Kanemoto, known for his exceptional craftsmanship during Japan’s Sengoku period.

Seki City, renowned for its centuries-old blade-making tradition, provides the perfect setting with its high-quality natural resources like iron sand and water, essential for crafting premium knives. Seki Magoroku blends these traditional methods with modern technology, creating knives that are both functional and beautifully designed.

The brand offers a variety of knives, including versatile Santoku knives, catering to both professional chefs and home cooks around the world. Today, Seki Magoroku continues its commitment to producing high-quality, durable knives with a timeless appeal.