Chinese chef's knife 165 mm, KAI SHOSO
For those who chop, slice and scoop everything off the board with the same blade.
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- Ships when it is back in stock
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
Goes with the knife
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Description
The KAI Shoso Chinese chef's knife is a large knife that cuts vegetables and herbs with no effort, also for precise tasks such as fine chopping or cutting thin strips.
PS: This is not a meat cleaver. Unlike a traditional cleaver, a Chinese chef's knife is much thinner and cuts more precisely without force.
KAI Shoso is part of the Seki Magoroku series, known for high-quality materials, fine craftsmanship and careful detail. The knives have an ergonomic stainless steel handle with a distinctive diamond pattern.
The handle flows seamlessly into the blade, which makes the knife well balanced in the hand.
The name Seki Magoroku combines two well-known names from the Japanese knife world. Seki is a town in Japan known for its long tradition of knife forging and its well-known knife smiths. Magoroku is a name associated with a well-known smith who has become a symbol of sharpness.
Made in Japan
KAI · Seki, Gifu
KAI is the large industrial maker in our range. The company from Seki combines modern production technology with Japanese knife principles, in series that cover everything from a first everyday knife to the professional kitchen.
All knives from KAISpecifications
- Knife type
- Chinese cleaver
- Region
- Seki, Gifu
- Steel
- 1K6, stainless steel
- Hardness
- 57-58 HRC
- Blade length
- 165 mm
- Handle
- Stainless steel
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- AB-5165
About the knife type: Chinese cleaver
A Chinese chef's knife is a workhorse that lets you do everything from breaking down a whole chicken to finely chopping vegetables and herbs with little effort. It can also be used for finer tasks such as mincing or cutting thin strips of cabbage.
Note: a Chinese chef's knife is not a cleaver and should not be used to chop or cut through bone or frozen food.
About the steel: 1K6
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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