Kai’s Seki Magoroku Japanese kitchen knife. All series on Amazon.com


Kai’s kitchen knife Seki Magoroku

Kai Seki Magoroku Damascus Gyutou Chef Knife 180mm (AE-5204)


Kai Seki Magoroku Damascus Gyutou Chef Knife 180mm (AE-5204)


The history of the cutlery in Seki City, Gifu Prefecture began in Kamakura Period (1185-1333). And the Seki’s blacksmiths made many celebrated Japanese swords.



Especially, the sharpness and beauty of the sword “Seki Magoroku” (関孫六) surpassed the rest. 


Entering the Meiji period (1868-1912), the samurai disappeared in Japan and no one could wear a sword. The city’s blacksmiths became to produce the Japanese kitchen knives for the people’s cooking.


The cutlery company KAI have inherited the belife of the ancestors that they made the swords which didn’t break, bend, and cut well. They express the thought with the brand name of the kitchen knife.



Seki Magoroku knives at Amazon

Now, let’s check the Seki Magoroku knives! When you can’t decide a size of a knife including Santoku, Gyuto, Deba, Nakiri, and Sashimi, please read the page of the guide to buy traditional Japanese chef knives


You can check the reviews of the Magoroku knives at Amazon. You may be worried if the knife isn’t so sharp than you expect. Don’t worry! It would never be going to happen. The quality is assured by the people all over the world.


For keeping your Magoroku knife sharp, there is the sharpner.



Which series is suitable for you?


You can check the star reviews at Amazon.co,jp (Japan)



Akane Series

Cooking not often. But wish to have a knife just in case



Kinju Series

Hoping to cook a real Japanese food



6000ST Series

Cooking everyday and need a well-balanced knife



Damascus Series

Cooking is my job! Looking for knives of highest quality



15000ST Series

Love cooking! Where is a life-long knife?



10000CL Series

Wish not only sharpness but also good design




10000ST Series

Hope to wash a knife with other cookingware and tableware



10000CC Series

Pursuit for shapness after all




A gyuto knives has a sharper tip than a santoku knife. When you don’t have a petty knife, the gyuto knife would stand in for it.


But you had better buy the santoku knife if you often cut hard things. Because the edge can cut solid food a little easier.





See also other KAI’s famous kitchen knife “Shun”


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