AB5163

Shun Kai Seki Magoroku Shoso Paring Knife 12cm

The Seki Magoroku Shoso is a Stainless Steel (5Cr15Mov) kitchen knife with a double-bevel blade. The Rockwell hardness is 57.0-59.5.

The handle is also Stainless Steel making the knife extremely durable and dishwasher safe. The handle is ergonomically designed to sit comfortable in the hand.

    Caroline, Perth Western Australia    

    "From the first day I received my classic kitchen knife, it was an utter joy to work with. I had used chef quality knives before, in kitchens, but never at home.

    So for an extravagant birthday present I got my family to buy me this, and I have never been happier. That knife became my all time favourite kitchen tool. I would find excuses to use it.

    Within a week I discovered all I had to do was rest it on a tomato and it would glide through itself. After watching the videos by Chef Alton Brown I felt I was much better equipped to use and care for my incredible knife.

    I eventually bought a honing steel too, after a friend was a little too rough with it. I no longer have my knife, it was collateral to a break up and I miss it every single meal. Love your knives people! Take care of them and you will have a lifetime of service and joy from them!"

    Why Shun?

    Incredibly sharp edges and unmatched aesthetics set Shun knives apart from every other kitchen knife on the market today.

    In the great tradition of Seki City, Japan's sword and knifemaking center, every knife is handmade by highly skilled specialists and requires at least 100 handcrafted steps to complete.

    Every day, the legacy of ancient sword smiths serves as inspiration to the artisans in the Kai factories. Kai’s 100-year-old tradition of blade-making excellence, combined with the newest technology and the most advanced materials, makes every Shun knife a functional work of art.

    ADVANCED, HIGH-PERFORMANCE STEELS

    • Shun uses advanced, high-performance steel for our blades
    • Shun steel is hard so blades an be made thinner, lighter, and sharper
    • Advanced steel combines with a tradition of excellence to make knives "at the peak of perfection"

    TRADITIONAL KNIFEMAKING STYLES

    KASUMI

    • A hard steel core is clad with a "softer" steel or steels to support it
    • Kasumi combines two or more types of steel to take advantage of the key characteristics of each of them
    • This method is similar to how samurai swords are traditionally made

    SAN MAI

    1. A hard steel core is sandwiched between layers of "softer" steel to support
    2. The exterior steel is often stainless steel and provides stain resistance
    3. San mai is one of the traditional samurai swordmaking techniques

    COMPOSITE BLADE TECHNOLOGY

    • Combines the best characteristics of two steels in one blade
    • Steels are permanently joined
    • Patented, proprietary technology

    SHUN HANDLE MATERIALS

    • Genuine hardwood
    • Resin makes it moisture resistant
    • Harder and more durable than untreated hardwood

    LAYERED DAMASCUS

    • Shun layered Damascus is formed by layering different types of metal alloys together
    • The layers are forged into a single piece
    • The patterns are revealed by grinding then bead-blasting or acid etching the blades

    TSUCHIME FINISH

    • Tsuchime simply means "hammered"
    • Hammering creates air pockets that help food release from the blade
    • Shun knives with this finish are hand hammered, in the tradition of ancient Japan

    16° ANGLE CUTTING EDGE

    • Shun blades are thinner, lighter, sharper
    • Thinner edges cut more efficiently
    • Our 16° cutting angle is extremely sharp, yet lasts a long time

    Cleaning and Storage

    Shun recommends that you protect your investment by handwashing your blades with gentle dish soap.

    Don’t use soaps with citrus extracts or bleach; they can promote corrosion. Do not use scouring pads, steel, or gritty cleanser when cleaning the blades. Rinse and towel dry immediately.

    Let the knives air dry for a few minutes before returning them to storage. Never leave your knife sitting in a sink full of soapy water. It does metals no good to be submerged in water for prolonged periods of time, and it’s a danger to you when you reach in.

    After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, or sheath. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

    Note

    Handwashing is also the best way to care for the wood handles of your Shun knives. 

    The handle color may change slightly over time due to oils in the hand as well as the natural color change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process.

    Honing and Sharpening

    In order to maximize the life of the blade, regular honing with a Shun steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a whetstone, the Kai electric sharpener (specifically designed to sharpen Shun’s 16° blade angle), or sending the knives to a professional sharpener.