Seki Magoroku Paring knife is the perfect small knife for fruits to garnishing. This blade is sharpened on both sides resulting in a more European edge.
High carbon stainless steel
Rich Bubinga wood handle. This hardwood is from Africa and is considered one of the Rosewoods and takes on a high lustrous finish.
The polished polypropylene collar harmonically complements the modern color of the wood.
Very nice knife
The knife far exceeds expectations set by it's $18 price tag. The blade is wider that a western style paring knife, but that hasn't been a problem during use; in fact it is a benefit during most routine cutting jobs. The entire blade tapers uniformly down to the cutting edge (unlike a western knife), with only a hint of a sharpening bevel at the edge. It came out of the box razor sharp - literally shaving hair off my arm with ease. The handle is a beautiful wood handle that does not appear to have a finish on it - so don't leave this knife lying about in the sink. The handle has a small ridge formed down the right side, similar to a Shun knife, which feels good in the right hand, but may not be ideal for a lefty. The only place where the ... Read More
It's gorgeous!
This knife is gorgeous! It's really to pretty to use, but I have used it and it's a joy! It's ultra sharp and quality through and through. I love it! I love just looking at it!
Primo Knife
I was very pleasantly surprised. Knife looks MUCH better than the pictures. It is a Work of Art and it is very sharp and very hard, so it should hold an edge for a long time. I ordered the complete set after this knife arrived. Like most quality knives, one should hand wash and dry after every use but you'll want your "Work of Art" to stay that way.
Traditional and great value
Alright, I'm not sure what the deal is here. I don't know why KAI doesn't show the Seki Magoroku series on their website. I imagine that the line's scarcity is probably because it is discontinued. Correct me if I'm wrong, please.
The price is right, certainly. Here's my assessment. The steel is the same steel that KAI uses in their Wasabi line, if you have any of those to compare with. I found it pretty tough. I have enjoyed the longevity of the edge and the ease of resharpening. I haven't had issues with staining, either.
The shape and size are conducive to thin, straight cuts. It is a wide blade which allows it to contact a cutting board with more than its tip. I appreciate the way it cuts straight. The downside ... Read More
