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Kai Seki Magoroku Shoso Knife Nakiri from Stainless Steel 16.5cm
Knives

Kai Seki Magoroku Shoso Knife Nakiri from Stainless Steel 16.5cm Code: AB-5165

Key features:

  • Nakiri Knife
  • Material: Stainless Steel
  • Blade Length: 16.5 cm
  • Handle Length: 13 cm
  • Weight: 200 g
See Description & Specifications

  • Item

    Nakiri

    Japanese vegetable knife with a wide, symmetrical, straight blade and a blunt tip. The length of the blade is ideal for fine chopping, while its lightweight makes it comfortable for continuous use. Unlike other Chef knives, the Nakiri blade is much thinner, allowing you to achieve a smooth, clean cut on any vegetable.
  • Blade Material Stainless Steel
  • Handle Material Metallic
  • Blade Length 16.5 cm
97 89 €
98 Coins 98 Coins
Delivery Wed, 15 Jul - Fri, 17 Jul
4,00 € to a Skroutz Point or 5,00 € to an address
Do you want it with Free shipping?
Sent from Greece
From Kokken
Greece
See Cutlery on the page of Kokken
What if I want to return it?

You can return it for free within 14 days. We will come to your place, return it for free, and you will get your money back.

Reviews (3)

Reviews

4.7
3
4.7
Review this product
  1. 2
  2. 1
  3. 3 stars
    0
  4. 2 stars
    0
  5. 1 star
    0
Review this product
  • Handle stability
  • Is it sharp?
  • Weight
  • Handle Ergonomics
  • Value for money
  • EvaHon
    5
    3 out of 3 members found this review helpful
    EvaHon

    It supposedly belongs to the category of Chinese chef's knives. In reality, it is somewhere between a Chinese vegetable cleaver and a Japanese nakiri. It is one of the best knives in this price range for vegetables, much better than even chef knives at the same price for this purpose, and the reason is the thickness of its blade at 1.4 millimeters.

    Better for vegetables than more expensive nakiri knives, even those made of steel and costing one and a half times the price. Excellent edge, relatively easy to sharpen with the appropriate stones, lightweight and balanced for a pinch grip. It is dangerous if you don't always use the correct technique and if you can't handle such light knives. You can't rely on the weight of the knife to compensate for your inadequate technique.

    Attention, it is not a cleaver for cutting bones with such a blade thickness, you will ruin it, and if you don't have the appropriate sharpening stones, it will be useless afterwards.

    Translated from Greek ·
    • Weight
    • Handle stability
    • Is it sharp?
    • Value for money
    • Handle Ergonomics
    Did you find this review helpful?
  • 5
    6 out of 6 members found this review helpful
    zisistsi88

    Verified purchase

    Fantastic knife. It cuts everything. At first, I was scared of how much attention it requires!

    Translated from Greek ·
    Did you find this review helpful?
  • 4
    Giannis_Bouramas

    Verified purchase

    • Handle Ergonomics
    • Handle stability
    • Is it sharp?
    • Weight
    • Value for money
  • EvaHon
    5
    EvaHon

    It supposedly belongs to the category of Chinese chef's knives. In reality, it is somewhere between a Chinese vegetable cleaver and a Japanese nakiri. It is one of the best knives in this price range for vegetables, much better than even chef knives at the same price for this purpose, and the reason is the thickness of its blade at 1.4 millimeters.

    Better for vegetables than more expensive nakiri knives, even those made of steel and costing one and a half times the price. Excellent edge, relatively easy to sharpen with the appropriate stones, lightweight and balanced for a pinch grip. It is dangerous if you don't always use the correct technique and if you can't handle such light knives. You can't rely on the weight of the knife to compensate for your inadequate technique.

    Attention, it is not a cleaver for cutting bones with such a blade thickness, you will ruin it, and if you don't have the appropriate sharpening stones, it will be useless afterwards.

    Translated from Greek ·
    3
  • 5
    zisistsi88

    Fantastic knife. It cuts everything. At first, I was scared of how much attention it requires!

    Translated from Greek ·
    6
  • 4
    Giannis_Bouramas

    0
  • See all
Questions
Product report

Description & Specifications

Nakiri Knife

The nakiri knife features a wide and straight blade, with a blunt tip. It is primarily used for cutting vegetables and thanks to its thin blade, it can cut even the most delicate vegetable. However, it is not suitable for harder materials, such as small fish or meat bones, or frozen foods as it may break.

Blade Material

The Shoso blade is made from 5CR15MoV stainless steel with a hardness of 56 (±1) HRC (a knife with a hardness above 56 HRC is considered good), which guarantees a high and uniform level of hardness as well as long-lasting cutting durability. Its curved sharpening gives the knives a stable edge, ideal for precise cuts. The matt finish highlights the knife's distinctive finesse.

The blade length is 16.5 cm.

Handle

The matte handle made from 18-8 stainless steel is particularly sturdy and guarantees a professional grip thanks to its symmetrical elliptical shape. The integrated diamond pattern offers a safe and comfortable grip during cutting. 

The length of the handle is 13 cm.

Cutting board

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.

You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.

Manufacturer

Manufacturer Details

Warnings & Safety Information
Product Number
AB-5165
Type
Nakiri

Type

Nakiri
Japanese vegetable knife with a wide, symmetrical, straight blade and a blunt tip. The length of the blade is ideal for fine chopping, while its lightweight makes it comfortable for continuous use. Unlike other Chef knives, the Nakiri blade is much thinner, allowing you to achieve a smooth, clean cut on any vegetable.
Material
Stainless Steel
Handle Material
Metallic
Japanese
Yes

Japanese

Renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate movements.
Professional Series
Yes

Professional Series

Professional-use knives are designed for intensive and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
Household Use
No
Pieces
1 pcs
Blade Length
16.5 cm
Colour
Silver
with Non-Stick Coating
No
Dishwasher safe
No

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

Reviews (3)

4.7
3
4.7
Review this product
  1. 2
  2. 1
  3. 3 stars
    0
  4. 2 stars
    0
  5. 1 star
    0
Review this product
  • Handle stability
  • Is it sharp?
  • Weight
  • Handle Ergonomics
  • Value for money
  • EvaHon
    5
    3 out of 3 members found this review helpful
    EvaHon

    It supposedly belongs to the category of Chinese chef's knives. In reality, it is somewhere between a Chinese vegetable cleaver and a Japanese nakiri. It is one of the best knives in this price range for vegetables, much better than even chef knives at the same price for this purpose, and the reason is the thickness of its blade at 1.4 millimeters.

    Better for vegetables than more expensive nakiri knives, even those made of steel and costing one and a half times the price. Excellent edge, relatively easy to sharpen with the appropriate stones, lightweight and balanced for a pinch grip. It is dangerous if you don't always use the correct technique and if you can't handle such light knives. You can't rely on the weight of the knife to compensate for your inadequate technique.

    Attention, it is not a cleaver for cutting bones with such a blade thickness, you will ruin it, and if you don't have the appropriate sharpening stones, it will be useless afterwards.

    Translated from Greek ·
    • Weight
    • Handle stability
    • Is it sharp?
    • Value for money
    • Handle Ergonomics
    Did you find this review helpful?
  • 5
    6 out of 6 members found this review helpful
    zisistsi88

    Verified purchase

    Fantastic knife. It cuts everything. At first, I was scared of how much attention it requires!

    Translated from Greek ·
    Did you find this review helpful?
  • 4
    Giannis_Bouramas

    Verified purchase

    • Handle Ergonomics
    • Handle stability
    • Is it sharp?
    • Weight
    • Value for money
  • EvaHon
    5
    EvaHon

    It supposedly belongs to the category of Chinese chef's knives. In reality, it is somewhere between a Chinese vegetable cleaver and a Japanese nakiri. It is one of the best knives in this price range for vegetables, much better than even chef knives at the same price for this purpose, and the reason is the thickness of its blade at 1.4 millimeters.

    Better for vegetables than more expensive nakiri knives, even those made of steel and costing one and a half times the price. Excellent edge, relatively easy to sharpen with the appropriate stones, lightweight and balanced for a pinch grip. It is dangerous if you don't always use the correct technique and if you can't handle such light knives. You can't rely on the weight of the knife to compensate for your inadequate technique.

    Attention, it is not a cleaver for cutting bones with such a blade thickness, you will ruin it, and if you don't have the appropriate sharpening stones, it will be useless afterwards.

    Translated from Greek ·
    3
  • 5
    zisistsi88

    Fantastic knife. It cuts everything. At first, I was scared of how much attention it requires!

    Translated from Greek ·
    6
  • 4
    Giannis_Bouramas

    0
  • See all
97,89 €
4,00 € to a Skroutz Point
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25% coupon from the shop Sugarfree until 12/07!
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