This *Kai Seki Magoroku Composite knife* is the epitome of Japanese elegance. You immediately notice the characterizing copper-coloured line on the blade. It is the dividing line between the two types of steel that were used for the blade. It is, obviously, also where the name ‘composite’ comes from.
## Composite blade with two types of steel
By laminating two types of steel, Kai exploits the best properties of two different types of steel. The core of VGMAX steel (similar to VG10) is rock-solid and sharp. To compensate, this core was laminated in between two layers SUS420J steel. This type of steel makes the blade a little flexible, also making it stronger. The result is a thin blade for perfect cutting qualities. Razor-sharp, as befits Japanese kitchen knives.
## Handles of the Kai Seki Magoroku Composite knives
The handles of the **Kai Sek Magoroku knives** are made from light pakka wood. Like the blade, the handle is a composite structure of multiple types of wood that were glued together. The result is a strong and stabilized handle that looks natural. In terms of shape the handle might remind you of a fusion between the famous European forged crop and the traditional Japanese D handle. The handle is symmetrical, just like the blade. As such it is perfect for both left and right-handed use.
Japanese knives ask for a special treatment. Read more about how to [maintain Japanese kitchen knives here](/en/ct/use-and-maintenance-of-japanese-kitchen-knives.htm)
**Please note: a nakiri is not meant to be used for chopping tasks!**
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