KAI Sekimagoroku Kinju AK-1101 Deba Kitchen Knife 15cm
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Experience the perfect balance of precision, craftsmanship and tradition
For serious anglers who demand perfection in their post-catch preparation, the KAI Sekimagoroku Kinju AK-1101 Deba Kitchen Knife is light in the hand to enable precise cutting. Designed specifically for processing whole fish, this traditional Japanese Deba knife allows you to effortlessly handle tasks from beheading and removing fins to precisely cutting through small bones and expertly filleting your prized catch.
The Sekimagoroku Kinju Knife makes a strong impression with its high functionality and durability. The typical Japanese blade shape in combination with the simple, black handle creates a timeless, minimalist aesthetic.
Material
Unique technologies are applied in producing the blade of the Sekimagoroku Kinju Knife series, making it possible to create the demanding, pointed cutting edges of traditional Japanese kitchen knives. They are ground on one side, which guarantees an optimal and straight cut. Maximum blade sharpness is achieved by the highly precise processing of the cutting edge.
The hexagonal handle of Kinju knives is made of laminated, reinforced wood for a comfortable feel when cutting. The handle is extremely water-resistant, thanks to the use of high-quality natural wood which is treated by a special process.
KAI Sekimagoroku Kinju AK-1101 Deba Kitchen Knife Features:
- Type: Deba
- Series: Sekimagoroku Kinju & Hekiju
- Article no: AK-1101
- Blade length: 15cm (6in)
- Edge: One-sided
- Handle length: 12cm
- Handle material: Pakkawood and PP plastic, black
- Weight: 252g
- Production: Handmade
- Rockwell hardness: 58 & 56 (±1) HRC
Note: Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergent) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use. For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel. Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.
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