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⚔️ Slice like a pro, own the kitchen with Kai's legendary edge!
The Kai Seki Magoroku Aofuji Chef's Knife features an 18 cm forged blade with a reactive carbon steel core, clad in softer stainless steel layers for enhanced durability and sharpness. Weighing 390 grams, it combines a high-carbon steel blade with a stylish wood and steel handle, embodying authentic Japanese craftsmanship for professional-grade kitchen performance.
| Blade Material | High Carbon Steel |
| Brand | Kai |
| Colour | Silver |
| Handle Material | High-carbon,Steel,Wood,Wood Handle |
| Blade Edge | Plain |
| Blade Length | 7 Inches |
| Construction Type | Forged |
| Item Weight | 390 Grams |
| Blade Colour | silver |
| Is Dishwasher Safe | No |
| Item Length | 37 Centimetres |
| Manufacturer | KAI CORPORATION |
| Size | 17.8 cm |
| Item model number | AE5153 |
| ASIN | B084P965WB |
A**R
This is NO Shun, but does what it says
Being Staunch Brahmana vaadi, need knife for chopping lot of veggies on a daily basis.Jap knives are best for this - if we don't want to sharpen regularly. Have used Kai-Shun also, but for the price, this is really good. 6 months of daily use for fruits & veggies, and edge is holding very well. We have teak slab for cutting.Though we prefer regular Indian iron knife (it's steel always, but in India people assume steel to stainless steel).Indian thin iron knives are good for the job, BUT we have to sharpen it with "Sane kallu" [same Stone used for taking out Sandalwood paste] almost every week.This is also thin [NOT as bulky as Amazon or wusthof knives] and holds sharp edge better. We can sharpen Kai knives on "Sane Kallu" also. And easy to maintain in that way.
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