Kai Sekimagoroku Imayō Santoku 165mm – Hammered Finish

Name: Kai Sekimagoroku Imayō Santoku 165mm – Hammered Finish
SKU: 23160
Price: 75.00 EUR
Availability: InStock

75.00€

The Kai Sekimagoroku Imayō Santoku Knife combines reliable Japanese craftsmanship with an elegant hammered finish, making it an excellent all-purpose knife for everyday cooking.

With its 165mm blade, this versatile Santoku is ideal for slicing, chopping and preparing vegetables, meat and fish. Its well-balanced 160g weight makes it comfortable and practical for everyday kitchen use.

Key Features

✨ Elegant Hammered Finish
The tsuchime pattern reduces drag and prevents food from sticking to the blade, offering smoother, more efficient cutting.

✨ Stainless Steel Blade
Crafted from molybdenum–vanadium stainless steel, the blade is highly resistant to rust and easy to maintain — ideal for daily use in any kitchen.

✨ Triple-Stage Sharpening
Kai’s precise three-step sharpening process creates a razor-sharp edge and smooth spine, reducing cutting resistance for a clean, effortless slicing experience.

✨ Premium Laminated Wood Handle
The handle is made from durable, high-quality laminated wood, offering a comfortable grip, excellent strength, and an elegant appearance.

Specifications

– Blade length: 165mm

– Overall size: 293 × 46 × 17mm

– Weight: 160g

– Blade material: Molybdenum-vanadium stainless steel

– Handle: Laminated reinforced wood

– Mouthpiece: Stainless steel

Made in Japan

Categories: Cookware & Kitchen tools, Japanese Kitchen Knives Availability: In stock

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Description

Kai Sekimagoroku Imayō Santoku 165mm – Hammered Finish

Size	293 × 46 × 17mm full length, 160g
Size	165mm blade
Material	Stainless Steel
Surface	Stainless Steel
Core material:	Stainless Steel
Handle:	Laminated reinforced wood

Made in Japan

Care:

1. After each use, wash and wipe off with cloth and dry completely

2. When storing for a long period, coat the knife with some plant based oil and wrap with a tea towel.

3. The sharpness of the blade can be maintained by sharpening it, so sharpen it about once every 10 days before use.

Cautions and Tips to keep it for lifetime:

1. Please do not use it for anything other than cooking.

2. Please use wooden cutting board as much as possible.

3.When using a cooking knife, especially when cutting hard foods such as frozen foods, bones, crabs, pumpkins, etc., it may cause blade chipping, blade edge breaks, and cracks, so please use a special knife.

4. Do not touch the blade with your hands or fingers directly.

5.Do not burn the knife with fire or hit it with a hammer.

6. Keep out of the reach of children.