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Shun Kai — Seki Magor Nakiri Japanese Kitchen Knife 16.5cm Pakkawood Handle
AUD A$279.99AUD A$220.99
Seki Magor nakiri with AUS-10A steel and a flat profile for clean vegetable cuts.
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Specs
- 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 built for the precise push-cutting technique favoured in Japanese vegetable preparation. The tall blade doubles as a bench scraper, while the Pakkawood D-handle sits naturally in a right-hand pinch grip. A veg specialist that lifts every salad and stir-fry.
The Veg 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, easing wrist fatigue during repetitive board work.
Looking After Your Blade
Keep your blade in top nick. Give it a rinse and dry after each use to stop corrosion. Every now and then, rub a thin coat of mineral oil along the blade. Sharpen with a whetstone or honing rod at a steady angle. Store it in a sheath, knife roll, or on a magnetic strip — never chucked loose in a drawer. For carbon and Damascus steel, give it a wipe after cutting acidic foods. For folding knives, clean out the pivot and pop a drop of lubricant in to keep it opening smoothly.
