Seki Magoroku Ginju Japanese Knife, Long-lasting Steel Blade 165mm

Sharpened main steel “forged Japanese construction”
Japanese kitchen knife series that pursues sharpness and function suited to the purpose to express the delicacy of Japanese cuisine.

A traditional forging method combining steel and soft iron and a knife with a sharp hand-finished blade


Blade 165mm
A knife for cutting fish and chickens
The thick part of the blade base used to judge fish, chickens, crabs etc. is used for cutting off bones and cutting off for the sharp part.
[blade body]
A traditional manufacturing method that combines steel and soft iron to make it crispy, “forged Japanese construction”. In pursuit of sharpness and function by sharp hand finishing with a blade
【With blade】
“Full-fledged” with a commitment to durability and sharpness, and carefully finished one by one by skilled craftsmen

Made in Japan-Tradition inherited by Seki, the ultimate sword-
Seki smith who moved to Seki (Mino) from Kyushu during the Kamakura period started making swords in this land blessed with high quality soil, water and charcoal, and the origin of Seki smith.
Many famous swords were born, but the master craftsman “Seki’s grandson six” devises a unique sword and sends out a beautiful, highly artistic, cutting-edge excellent work.
The era changed from Edo to the Meiji period, and many of Seki’s swordsmen turned to manufacturing of household cutlery.
The conviction that Seki’s sword has been acclaimed as “does not break and does not bend and cuts well” has been firmly passed on to today’s knife making.
The name of “Seki Grandson Sixty” is from the 27th Gen. Gen. Sakumi Kim, and it conveys its sharpness to the present age while making use of the craftsmanship.

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Vendor Information

  • Store Name: Leo Shop
  • Vendor: Leo Shop
  • Address: Tokyo
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