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KAI Seki Magoroku Kinju & Hekiju
So much know-how for so little money...?! Honestly, we at Butch were also a bit skeptical at first - until we personally assured ourselves of the quality of these knives... Since then, they have become our favorites. The price-performance ratio of this series is simply great. And if you don't immediately share our enthusiasm after your first cutting attempts: it's not the knives, but the technique. It takes some practice, i.e. skill, to handle these typical Japanese knives properly. So get cracking! Because practice makes the (knife) master...
What is striking: The chef's knives of the KAI series Seki Magoroku Kinju & Hekiju are sharpened on one side. The blades of the seven Kinju knives have the edge on the right side of the knife and are suitable for right-handers, while the two Hekiju blades are sharpened on the left and are therefore specially made for left-handers.
This kitchen knife collection impresses with its high functionality and durability. The knives are lightweight and allow for fatigue-free work. But what would all the inner values be without an appealing appearance? This convinces at first glance: the typical Japanese blade shape combined with the simple black handle gives these knives a minimalist aesthetic and a cultivated elegance.
The Blade
Special manufacturing technologies are used in the KAI Knife Forge to produce the blades. This makes it possible to achieve the demanding, sharp cutting edges of traditional Japanese kitchen knives. The extremely precise processing of the cutting edge results in maximum sharpness of the blade.
The Seki Magoroku Kinju & Hekiju blades are sharpened on one side. This gives you a steeper angle when cutting, compared to double-sided knives, with some practice. One-sided sharpened blades allow for very precise cuts, such as for fine filleting. The cutting surfaces are extremely smooth, with no fibers sticking out and no irregularities.
The Handle
The slightly hexagonal handle of the KAI Kinju knives is made of laminated, reinforced wood. The use of high-quality natural wood, treated with a special process, ensures a comfortable feeling when cutting and is also highly water-resistant. The handle of the KAI Hekiju knives, developed for left-handers, is rounded and made of sturdy resin with a leather-like texture.
The Assortment
The Kinju series includes four KAI Deba knives and three KAI Yanagiba fillet knives. The Hekiju series consists of one KAI Deba and one KAI Yanagiba knife.
Yanagiba translates to "willow leaf blade". The Yanagiba is traditionally used as a Japanese slicing knife. The special shape of the blade allows for a long, drawing cutting motion. This makes the knife particularly well-suited for ultra-thin slices, which are commonly used in Japan for the preparation of sushi and sashimi. In our case, it is used for professional cutting of meat and fish.
Deba translates to "protruding blade". In Japanese tradition, the Deba is used as a small hatchet. The sturdy, heavy knife has a massive, wide blade. The front part of the blade is primarily used for filleting fish. The back part of the blade is built stronger and is used, among other things, for separating bones and even smaller chicken bones.
One more tip:
If you have any questions about the possible uses of the knives, the correct cutting technique, or anything else, call us - we are happy to help you during our store opening hours, or write us an email. If you live in or near Düsseldorf: come by. No matter how you contact us: this service is part of Butch's philosophy.
We look forward to hearing from you.
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