## Features of Seki Magoroku Redwood series 

### Seki Magoroku Redwood blade 

The blades of the Redwood collection are made from Daido 1K6 steel with a hardness of 57 (± 1) HRC. The blades have excellent cutting capabilities because the grind of the blade differs per knife, making each knife perfectly suited for their intended ingredients. Kai knows better than anyone how to design a knife. The blade is enhanced with a thin grind. The spine of the blade is rounded, the edge razor-sharp. 

 

### Seki Magoroku Redwood handle 

The handles are made from pakkawood, a mix of wood and resin. These handles can handle quite a lot and they are water-resistant thanks to the high-quality resin. Connected to the blades with a strong black plastic bolster, these handles feel great in hand. The black bolster nicely accentuates the natural colour of the wood. With Seki Magoroku Redwood series you get the famous quality of Kai for an affordable price!

Kai series

Information about Kai Seki Magoroku Redwood

Peeling knives

Santoku knives

Cleavers

Machete

Ham knives

Oyster knives

Breakfast knives

Knife sets

Sujihiki

Butter knives

Vegetable knives

Other kitchen knives

Turning knives

Boning knives

Meat forks

Kitchen knives for children

Carving knives

Sausage knives

Baker's knives

Bread knives

Gyutoh knives

Salmon knives

Utility knives

Deba knives

Chef's knives

Yanagiba knives

Paring knives

Nakiri knives

Tomato knives

Shotoh knives

Petty knives

Chinese chef's knives

Filleting knives

Kitchen knife accessories

Kitchen knives

Consisting of knives made from high-quality Japanese steel, this series features both one-sided and two-sided ground blades. This results in strong, sharp, balanced and functional knives that will make any chef happy to cook. The design is quite minimalist, but the knives have a clearly Japanese aesthetic. The name Redwood refers to the handle made from pakkawood. This wood is resistant to moisture, very durable and it looks beautiful in your kitchen!

Kai Seki Magoroku Redwood: traditional Japanese knives