Gyuto 210 mm, KAI SHOSO

Name: Gyuto 210 mm, KAI SHOSO
Brand: KAI
SKU: AB-5159
Price: 1199.0 NOK
Availability: OutOfStock
Rating: 5.0 (1 reviews)

1 199,-

For those who want one knife for most things: meat, fish and vegetables.

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Description

KAI Shoso Gyuto is a very versatile knife, for anyone who wants one knife that can do just about everything.

The gyuto (chef's knife) handles most tasks in the kitchen and is a safe choice if you are not quite sure which knife to go for.

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

The handle runs seamlessly into the blade, which makes the knife well balanced in the hand.

The name Seki Magoroku combines two well-known elements of the knife world in Japan. Seki is a city 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

Made by

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 KAI

Specifications

Knife type: Gyuto (chef's knife)
Region: Seki, Gifu
Steel: 1K6, stainless steel
Hardness: 57-58 HRC
Blade length: 210 mm
Handle: Stainless steel
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): AB-5159

About the knife type: Gyuto (chef's knife)

A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.

The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.

See all knife types

About the steel: 1K6

A stainless steel with high carbon content, known for staying sharp for a long time with good rust resistance. Often used in Japanese kitchen knives from KAI

Hardness 57-58 HRC · Care: easy care. HRC is the hardness of the steel: harder holds the edge longer, softer is easier to sharpen.

See the difference between the steels

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.

See how to care for the knife · How to sharpen it yourself

See all knives