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The Kai Seki Magoroku Premium Nakiri Knife (165mm) on a textured blue surface, showcasing its traditional rectangular blade for vegetables and composite wood handle.
A detailed close-up of the traditional hexagonal composite wood handle on the Kai Seki Magoroku Nakiri knife.
The Kai Seki Magoroku Nakiri Knife shown in its official Japanese retail packaging.
A close-up of the straight-edged, rectangular blade of the Kai Seki Magoroku Nakiri knife, showing the kanji inscriptions.
A promotional image linking the Kai Seki Magoroku knife-making legacy to the tradition of Japanese samurai swords.
The Kai Seki Magoroku Premium Nakiri Knife (165mm) on a textured blue surface, showcasing its traditional rectangular blade for vegetables and composite wood handle.
A detailed close-up of the traditional hexagonal composite wood handle on the Kai Seki Magoroku Nakiri knife.
The Kai Seki Magoroku Nakiri Knife shown in its official Japanese retail packaging.
A close-up of the straight-edged, rectangular blade of the Kai Seki Magoroku Nakiri knife, showing the kanji inscriptions.
A promotional image linking the Kai Seki Magoroku knife-making legacy to the tradition of Japanese samurai swords.

Kai Seki Magoroku Premium Series Japanese Nakiri Knife - 165mm

by Kai
Save $14.00 Save $14.00
$109.00
$109.00 - $109.00
$109.00
$95.00
$95.00 - $95.00
$95.00

Kai Japanese Knives

Kai Seki Magoroku Premium Series Japanese Nakiri Knife - 165mm

Effortlessly glide through vegetables with the Kai Seki Magoroku Premium Nakiri Knife. This traditional Japanese vegetable knife is the ultimate tool for chopping, slicing, and dicing with speed and precision. Its flat blade and balanced weight make it perfect for achieving paper-thin slices and uniform cuts, transforming your vegetable preparation.

What is a Nakiri Knife?

The Nakiri is a traditional Japanese knife designed specifically for vegetables. Its name translates to "leaf cutter." It features a straight, symmetrical blade edge that allows the user to chop in a straight up-and-down motion without needing to rock the knife. This technique is fast, efficient, and ideal for creating clean, consistent cuts through all types of vegetables.

What's Included

  • 1 x Kai Seki Magoroku Nakiri Knife (165mm)

Key Features

  • High-Performance Steel: The blade is forged from high-carbon Molybdenum Vanadium stainless steel, ensuring a razor-sharp, double-bevel edge with excellent retention and corrosion resistance.
  • Flat Blade Profile: The straight edge is optimised for push-cutting and chopping, allowing for full contact with the cutting board for complete, clean cuts every time.
  • Durable Composite Wood Handle: The hexagonal handle is crafted from composite wood, offering the timeless beauty and comfortable grip of natural wood with enhanced durability and water resistance.
  • Substantial & Balanced: With a weight of over 300g, the knife has a substantial, well-balanced feel, promoted by a sturdy nylon bolster for controlled and efficient prep work.

About Kai Corporation

Since the 13th century, Seki city has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the maker of fine cutlery. Inspired by the blade-making traditions of ancient Japan, today's highly skilled artisans produce blades of unparalleled quality and beauty.

Kai Corporation was founded in 1908 in Seki city, Japan.

Specifications

Brand Kai (Seki Magoroku)
Model AK1121
Knife Type Nakiri (Vegetable Knife)
Blade Material Molybdenum Vanadium Stainless Steel
Bevel Double Bevel
Handle Material Composite Wood with Nylon Bolster
Blade Length 165mm
Total Length 307mm
Weight Approx. 305g
Country of Origin Made in Japan
Use & Care
  • Knife care guide: Cleaning, sharpening and storing your Japanese knives.
  • Cutting board guide: Caring for your Japanese rubber cutting board.
  • Knives: Hand wash and dry immediately after use — never the dishwasher. It's the single biggest thing you can do for the blade and handle.
  • Sharpening: A whetstone keeps Japanese knives at their best — honing rods designed for Western knives can be too harsh for harder Japanese steel.
  • Storage: Store knives in a block, on a magnetic strip or with blade guards — loose in a drawer damages the edge.
Good to Know
  • Choosing a Hasegawa board: Which board suits your kitchen — our guide cuts through the confusion.
  • Gentle on blades: Japanese rubber boards are kind to knife edges — one reason chefs pair them with Japanese knives.
Shipping with Care
  • Origin: Shipped from our Sydney store.
  • Speed: Sent within 1–2 business days.
  • Carrier: Australia Post, with Express Post available at checkout.
  • Packing: Securely packed and insured against damage in transit.
  • Shipping: Free for orders over $99 (NSW) or $149 (rest of Australia).
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