Seki Magoroku Benifuji Chefs Knife – 18cm

The Benifuji Chef’s Knife is shaped in the traditional European style and is an all-purpose knife suitable for chopping, shredding, cutting, slicing and cubing all meat, fish and vegetables. The kitchen classic, a chef?s knife is an all-purpose blade ideal for a wide variety of cutting tasks from slicing, dicing and chopping fruits and vegetables as well as many other foods.

Benifuji is part of Kai’s Seki Magoroku range of knives. Many celebrated swords were born in the Seki area during the Kamakura era. The master craftsman ?Magoroku of Seki? harnessed the original techniques to produce swords of great quality, sharpness, strength and beauty.

Made in Japan, these knives have a full tang which makes them robust and eases hand fatigue. Constructed from AUS-8A stainless steel, each blade is subjected to a 3 chamfering processes. This special grinding process reduces the friction against food and blade and gives you a knife with an extremely sharp cutting edge.

Like others in the Kai family, the handle is made from hard wearing PakkaWood which enables durability and comfort, as well as making it an attractive looking knife to have in your collection.

Features:

• Cutting Edge – Sharpened to 16? double bevel blade
• Steel – Full tang, Japanese AUS-8A blade steel
• Blade Length – 18cm
• Handle – Traditional handle in natural finish PakkaWood
• Handcrafted in Japan

From the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced ?shoon? and rhymes with ?moon?) fine knives. Inspired by the blade-making traditions of ancient Japan, today?s highly skilled Shun artisans produce blades of unparalleled quality and beauty.

Use and Care:

Cutting Surface – The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.

Cleaning – As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.

Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.

Storage – After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

Sharpening – In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.