The **Kai Seki Magoroku Kaname AE-5500 kiritsuke** with a 12-centimetre blade is a beautiful Japanese kitchen knife. The kiritsuke was designed as a versatile knife to prepare Asian dishes. They did so by combining the blade of a nakiri (vegetable knife) and sujihiki (fish knife). This combination ensures that with only one knife you can cut a lot of different ingredients. With a blade length of 12 cm, this kiritsuke is perfect for the smaller tasks in the kitchen. 

## Kai Seki Magoroku Kaname kiritsuke

Originally, the kiritsuke is a knife with a single-sided grind that emerged from a combination of the usuba (vegetable knife) and yanagiba (fish knife). Because these knives each had a different function, and because the blade was enhanced with a one-sided grind, this knife is anything but easy to use. That is why, in many traditional restaurants, this knife is only used by the head chef. It symbolizes expertise and status.

## Kai Seki Magoroku Kaname blade

Kaname knives have a core made of VG-XEOS steel with a hardness of approx. 62 HRC, encased by two layers of stainless steel. VG-XEOS is a brand new and innovative steel from Takefu Special Steel Co. It is an alloy that combines high corrosion resistance with high hardness and wear resistance.

## Kai Seki Magoroku Kaname handle

The insights of both professionals and users were brought together to design the ultimate handle. The result? A handle made from black pakkawood, seamlessly attached to the blade. The octagonal, ergonomic shape of the handle offers excellent control while cutting, while at the same time being safe and comfortable to hold.

## Sharpening Kai Seki Magoroku Kaname kitchen knives

Don't sharpen these knives in a pull-through sharpener! Because of the rock-solid steel and the sideways movements that occur in a pull-through sharpener pieces of the edge could break off. We therefore advise you to carefully sharpen by hand on a sharpening stone, sharpening steel or with a sharpening system.

Kai Seki Magoroku Kaname AE-5500 kiritsuke, 12 cm

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Kai Seki Magoroku Kaname AE-5501 kiritsuke, 15 cm

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Kai Seki Magoroku Kaname AE-5502 kiritsuke, 19.5 cm

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Personalize it! We can engrave many products. Great as a gift! [Read more about the options here](/en/pt/-order-with-engraving.htm). Looking for an engraving? Don't forget to add the product '[Order with engraving](/en/pt/-order-with-engraving.htm)' to your order. 

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warranty

Almost all the products we sell come with a manufacturing warranty. Want to learn more about the warranty? Read our topic: [warranty explained](/en/ct/warranty-explained.htm)

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origin

The country of origin is the country the product is produced, as far as we know. This may differ from the country where the brand itself is located.

Country of origin

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General information

We always measure the blade height at the highest part of the blade.

Blade height

We always measure the blade length ourselves. This is the length of the blade from the tip to the front of the handle. This may deviate from the manufacturer's specification.

Blade length

We always measure the blade thickness at the thickest part of the blade. Often just before the handle. This may deviate from the manufacturer's specification.

Blade thickness

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Measured from the tip of the blade to the back of the handle

Total length

We always weigh a product as bare as possible. Knives and axes always without their sheath, lights (if possible) without their battery. For knife sets we measure the entire weight. This may deviate from the manufacturer's specifications.

Weight

Dimensions & weight

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The hardness in Rockwell C for a knife is always according to the manufacturer's specifications. When a manufacturer specifies a value of 56-58HRC, for instance, we always note the highest value, i.e. 58HRC.

Hardness

Material

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This concerns the type of edge [Want to learn more about a serrated versus a plain edge](/en/ct/pocket-knives-difference-plain-edge-serrated.htm)?

Type of edge

We measure the sharpening angle ourselves. This value is the angle per side.  So 20º means that the total angle of the edge is 40º. Please note that knives are almost always sharpened by hand, even in factories. This value is therefore only an indication of a single tool measured by us. You are always free to choose your own sharpening angle. [Learn more about sharpening angles](/en/ct/sharpening-angles-explained.htm).

Sharpening angle

In terms of grind we are talking about how the complete blade thickness extends into the edge. Want to learn more about grinds? [Read all about grinds on knives](/en/ct/knife-grinds.htm).

Way of sharpening

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This is the total sharpening angle, so the sharpening angles of both sides of the blade combined. For a knife with a one-sided grind this equals a single sharpening angle.

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Features & functions

For the number of knives in the knife sets we stick to the information supplied by the manufacturer. Some brands consider the block to be part of the set, others don't. 

Kai Seki Magoroku Kaname AE-5500 kiritsuke, 12 cm