KAI SHOSO Chinese Chef's Knife 165 mm

The KAI Shoso Chinese Chef's Knife is a large knife that allows you to cut vegetables and herbs effortlessly for greater precision tasks - such as fine chopping or cutting thin strips.

PS: This is not a meat axe. Unlike a traditional meat axe, a Chinese chef's knife is much thinner and will cut more precisely without using force.

KAI Shoso is part of the Seki Magoroku series, which is known for high-quality materials, great craftsmanship and careful detailing. The knives have an ergonomic stainless steel handle with a characteristic diamond pattern.

The handle has a seamless transition to the knife blade, which makes it well balanced in the hand.

The name Seki Magoroku is a combination of two well-known elements in the knife world in Japan. Seki is a city in Japan that is particularly known for its rich tradition of knife forging and its well-known knife smiths. Magoroku is a name associated with a well-known blacksmith who has become a symbol of exceptional sharpness.

Made in Japan

En kinesisk kokkekniv er en arbeidshest av en kniv som lar deg gjøre alt fra å bryte ned en hel kylling eller å finkutte grønnsaker og urter helt uanstrengt. Kan brukes til finere oppgaver som for eksempel finhakking eller kutting av tynne strimler av kål.

NB: En kinesisk kokkekniv er ikke en kjøttøks og skal ikke brukes til å hakke eller kutte gjennom bein eller frossen mat.

Use
Japanese knives are typically thinner and more delicate than Western knives, so they are not suitable for cutting through bones, frozen foods, or hard objects. Use a softer cutting board made of wood, plastic, or rubber and cut with a rolling motion rather than pressing down forcefully.

Washing and storage
Wash the knife by hand with mild soap and warm water immediately after use. Dry the knife with a soft cloth or kitchen towel to prevent rust. Store the knife in a safe, dry place when not in use. Consider using a knife block, magnetic knife holder, or knife sheath to prevent damage to the blade. Read more

Maintenance
We recommend using a ceramic sharpening rod in combination with a leather strap to maintain/sharpen the edge. This will keep the knife sharp for much longer before it needs to be sharpened on a stone. When sharpening, we recommend wet sharpening stones for the best results while removing minimal material.