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Shun Kai — Seki Magor Nakiri Japanese Kitchen Knife 16.5cm Pakkawood Handle
USD $180.99USD $142.99
Seki Magor nakiri with AUS-10A steel and a flat profile for clean vegetable cuts.
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Specifications
- Blade Material
- AUS-10A Stainless Steel
- Handle
- Pakkawood (D-Shape)
- Blade Length
- 16.5cm
- Total Length
- 30cm
- Weight
- 175g
- HRC
- 60
- Grind
- Double Bevel
Description
The Shun Kai Seki Magor Nakiri features a flat-profiled AUS-10A blade designed for the precise push-cutting technique favoured in Japanese vegetable preparation. The tall blade doubles as a bench scraper, while the Pakkawood D-handle aligns naturally with a right-hand pinch grip. A vegetable specialist that elevates every salad and stir-fry.
The Vegetable Specialist
Lay the flat edge against the board and push through a cabbage quarter—each leaf separates in a clean sheet, edges unbruised. Stack, align, cut: julienne carrots fall in uniform batons.
The tall blade scoops your prep into the wok in a single confident sweep.
Seki Magor Heritage
Shun Kai’s Seki Magor line draws on the centuries-old blade tradition of Seki City, refining AUS-10A steel to 60 HRC for a keen edge that holds through marathon vegetable prep.
The D-shaped Pakkawood handle is ergonomically offset for the push-cut motion, reducing wrist fatigue during repetitive board work.
Knife Care & Maintenance
Keep your blade performing at its best. Rinse and dry after each use to prevent corrosion. Apply a thin coat of mineral oil to the blade periodically. Sharpen with a whetstone or honing rod at a consistent angle. Store in a sheath, knife roll, or magnetic strip — never loose in a drawer. For carbon and Damascus steel, wipe after contact with acidic foods. For folding knives, clean the pivot area and apply a drop of lubricant to ensure smooth deployment.
