KAI Seki Mago Roku

Discussion in 'Cooking Knife Reviews' started by johnr, Dec 5, 2011.

  1. johnr

    johnr

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  2. jbroida

    jbroida

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    i sharpened up 3 of these for a friend yesterday... they were not very good blades.  Weird blade profile... very flimsy... and sub-par steel.  Forschner would be a better low-end buy IMHO.
     
     
  3. johnr

    johnr

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    Thanks was it the 4000 series in the link? They also make lower grade knives as well 2000 and 3000 series, although I don't know the difference. 

    KAI Seki Mago Roku is the parent company that markets Shun in the US so I thought it may be one of those sold only (or mostly) in Japan type of knives.
     
  4. jbroida

    jbroida

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    it was the 4000... they are using less expensive steel in those and their heat treatment is more geared towards soft and tough than anything else... however, they went a bit too far IMO.

    Kai is the parent company of shun, but they make a lot of things... some better and some worse.  You see Kai stuff everywhere in Japan, but mostly low end stuff, like what you might get buying a knife at a grocery store.  Thats kind of where these fit in.
     
    Last edited: Dec 6, 2011
  5. plainv70

    plainv70

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    I have a KAI AB5225 4000ST Gyuto sitting in front of me.

    I measured the following:

    Spine thickness at the heel 2.31mm; 1" from the tip 1.65mm

    Length on edge 240mm

    Overall length 370mm

    Weight 226g

    Blade width at bolster 48.4mm

    By comparison, the measurements (posted elsewhere on the web) for a Fujiwara FKS, a respected entry level 240mm Gyuto, are

    Spine Thickness at heel 2.2mm

    Length on edge 240mm

    Overall Length 370mm

    Weight 210g

    and the Kanetsune Minamoto-Kanemasa 240mm Gyuto,

    Spine Thickness at heel 2mm

    Length on edge 240mm

    Overall Length 370mm

    Weight 210g

    Out of the box the KAI's fit, finish and are good. It's edge is ok, a purist will want to improved it. I will round the back of the heel where my index finger hits it . It doesn't seem to be problematically flimsy to me. Chefsresource.com says the steel is AUS8; I could not find any confirmation of that, so who knows. Haven't sharpened it yet, but I expect that it's not particularly hard and be easily managed. I bought it to see how I would like a 240mm knife and to practice sharpening. At $52 delivered, it is a good entry level item and a lot for the money for a home knife. If I was going to use it at length every day, I'd probably want more.