Kai Shun Seki Magoroku Kaname Kiritsuke 120mm (4.7")
The Kai Shun Seki Magoroku Kaname Kiritsuke is an elegant Japanese kitchen knife designed for versatile use. Its 120mm blade is perfect for cutting and peeling smaller vegetables, fruits, herbs, and for preparing small pieces of meat or fish. Ideal for home cooks or smaller work surfaces where precise control and a comfortable grip are required.
Perfect for beginners, home cooks, and professional kitchens alike, it handles daily prep effortlessly without compromising precision or durability. Bartenders and mixologists will appreciate its precision for clean, aesthetic cuts on fruits and garnishes, where every detail matters.
BLADE SHAPE:
The 120mm knife is a versatile kitchen tool perfect for precise slicing, chopping, dicing, and julienning. Its compact size classifies it as a short utility knife. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades.
Another feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. This is typical of Japanese swords and daggers. The belly of the blade is slightly curved and the overall blade size much smaller, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-petty hybrid. This means that the knife can be utilized well for rocking motions, too.
Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.
STEEL:
VG-XEOS is a high-quality stainless steel produced by Takefu Special Steel, known for steels such as VG-10 and VG-5. It is an alloy that combines strong corrosion resistance with high hardness and wear durability. The blade hardness is approximately 62 HRC. The fine microstructure is achieved through a special melting method that improves wear resistance, strength, and quenching properties.
VG-XEOS is designed for high-performance cutting tools, delivering excellent sharpness, good edge retention, and corrosion resistance.
LAMINATION & FINISH:
The intricately crafted san‑mai blade, featuring a satin finish and a highly polished cutting edge, complements the knife’s overall elegant appearance while ensuring excellent functionality and sharpness. The polished choil and spine are smooth and free of sharp edges, ensuring comfortable and safe cutting even during extended use.
HANDLE:
The octagonal pakkawood handle provides a comfortable, stable grip for precise cuts and reliable, fast use. Resin in the wood improves moisture resistance and durability, while the integrated tang ensures excellent balance and prevents slipping during pinch-grip cutting.
SMITHY:
For over 115 years, KAI has combined centuries-old Japanese blacksmithing traditions with modern innovation, producing knives renowned for their precision, durability, and elegant design.
The Kai Shun Seki Magoroku Kaname Kiritsuke is an elegant Japanese kitchen knife designed for versatile use. Its 120mm blade is perfect for cutting and peeling smaller vegetables, fruits, herbs, and for preparing small pieces of meat or fish. Ideal for home cooks or smaller work surfaces where precise control and a comfortable grip are required.
Perfect for beginners, home cooks, and professional kitchens alike, it handles daily prep effortlessly without compromising precision or durability. Bartenders and mixologists will appreciate its precision for clean, aesthetic cuts on fruits and garnishes, where every detail matters.
BLADE SHAPE:
The 120mm knife is a versatile kitchen tool perfect for precise slicing, chopping, dicing, and julienning. Its compact size classifies it as a short utility knife. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades.
Another feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. This is typical of Japanese swords and daggers. The belly of the blade is slightly curved and the overall blade size much smaller, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-petty hybrid. This means that the knife can be utilized well for rocking motions, too.
Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.
STEEL:
VG-XEOS is a high-quality stainless steel produced by Takefu Special Steel, known for steels such as VG-10 and VG-5. It is an alloy that combines strong corrosion resistance with high hardness and wear durability. The blade hardness is approximately 62 HRC. The fine microstructure is achieved through a special melting method that improves wear resistance, strength, and quenching properties.
VG-XEOS is designed for high-performance cutting tools, delivering excellent sharpness, good edge retention, and corrosion resistance.
LAMINATION & FINISH:
The intricately crafted san‑mai blade, featuring a satin finish and a highly polished cutting edge, complements the knife’s overall elegant appearance while ensuring excellent functionality and sharpness. The polished choil and spine are smooth and free of sharp edges, ensuring comfortable and safe cutting even during extended use.
HANDLE:
The octagonal pakkawood handle provides a comfortable, stable grip for precise cuts and reliable, fast use. Resin in the wood improves moisture resistance and durability, while the integrated tang ensures excellent balance and prevents slipping during pinch-grip cutting.
SMITHY:
For over 115 years, KAI has combined centuries-old Japanese blacksmithing traditions with modern innovation, producing knives renowned for their precision, durability, and elegant design.
Original: $220.00
-70%$220.00
$66.00Description
The Kai Shun Seki Magoroku Kaname Kiritsuke is an elegant Japanese kitchen knife designed for versatile use. Its 120mm blade is perfect for cutting and peeling smaller vegetables, fruits, herbs, and for preparing small pieces of meat or fish. Ideal for home cooks or smaller work surfaces where precise control and a comfortable grip are required.
Perfect for beginners, home cooks, and professional kitchens alike, it handles daily prep effortlessly without compromising precision or durability. Bartenders and mixologists will appreciate its precision for clean, aesthetic cuts on fruits and garnishes, where every detail matters.
BLADE SHAPE:
The 120mm knife is a versatile kitchen tool perfect for precise slicing, chopping, dicing, and julienning. Its compact size classifies it as a short utility knife. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades.
Another feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. This is typical of Japanese swords and daggers. The belly of the blade is slightly curved and the overall blade size much smaller, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-petty hybrid. This means that the knife can be utilized well for rocking motions, too.
Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.
STEEL:
VG-XEOS is a high-quality stainless steel produced by Takefu Special Steel, known for steels such as VG-10 and VG-5. It is an alloy that combines strong corrosion resistance with high hardness and wear durability. The blade hardness is approximately 62 HRC. The fine microstructure is achieved through a special melting method that improves wear resistance, strength, and quenching properties.
VG-XEOS is designed for high-performance cutting tools, delivering excellent sharpness, good edge retention, and corrosion resistance.
LAMINATION & FINISH:
The intricately crafted san‑mai blade, featuring a satin finish and a highly polished cutting edge, complements the knife’s overall elegant appearance while ensuring excellent functionality and sharpness. The polished choil and spine are smooth and free of sharp edges, ensuring comfortable and safe cutting even during extended use.
HANDLE:
The octagonal pakkawood handle provides a comfortable, stable grip for precise cuts and reliable, fast use. Resin in the wood improves moisture resistance and durability, while the integrated tang ensures excellent balance and prevents slipping during pinch-grip cutting.
SMITHY:
For over 115 years, KAI has combined centuries-old Japanese blacksmithing traditions with modern innovation, producing knives renowned for their precision, durability, and elegant design.
