{"title":"Kai Seki Magoroku Aogami","description":"\u003cp\u003eAogami is Kai at its most uncompromising — traditional single-bevel knives hand-forged one at a time from Aogami (Blue Paper No. 2) carbon steel, with a buffalo-horn bolster and natural wood handle. Repeated hammering packs the steel dense and hard for an exceptionally fine, long-lasting edge. The usuba, yanagiba, deba, takohiki and kiritsuke of the Japanese kitchen. Hand wash and oil to care for the carbon steel.\u003c\/p\u003e","products":[{"product_id":"kai-seki-magoroku-aogami-kamagata-usuba-knife-19-5cm","title":"Kai Seki Magoroku Aogami Kamagata Usuba Knife 19.5cm","description":"\u003cp\u003eThe usuba is the traditional vegetable specialist of the Japanese kitchen, and this Aogami example is a true artisan's blade. Its tall, flat single-bevel edge is made for precision vegetable work — paper-thin slices, katsuramuki rotary peeling, and clean straight cuts — while the kamagata (rounded spine) tip is the shape favoured in Kansai-style kitchens.\u003c\/p\u003e\u003cp\u003eThis is the high-end of Seki Magoroku, handcrafted one knife at a time. The blade is forged from Aogami (Blue Paper No. 2) carbon steel — hammered repeatedly at high heat to densely align the steel, then sharpened and polished by hand through every stage. The result is a blade of remarkable hardness that takes an exceptionally fine edge and holds it. The bolster is buffalo horn, prized for its strength and water resistance, set against a natural wood handle.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTraditional single-bevel usuba for precision vegetable work\u003c\/li\u003e\n\u003cli\u003eKamagata rounded-tip profile, Kansai style\u003c\/li\u003e\n\u003cli\u003eAogami Blue Paper No. 2 carbon steel, hand-forged and hand-polished\u003c\/li\u003e\n\u003cli\u003eExceptional hardness for a long-lasting, ultra-fine edge\u003c\/li\u003e\n\u003cli\u003eBuffalo horn bolster with natural wood handle\u003c\/li\u003e\n\u003cli\u003eBlade length 19.5cm — Made in Seki City, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eCarbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kai","offers":[{"title":"Default Title","offer_id":53909562065195,"sku":"AK5236=HA","price":1194.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/AK5236.jpg?v=1782186461"},{"product_id":"kai-seki-magoroku-aogami-yanagiba-knife-27cm","title":"Kai Seki Magoroku Aogami Yanagiba Knife 27cm","description":"\u003cp\u003eThe yanagiba is the sashimi knife — a long, slender single-bevel blade designed to slice raw fish in a single clean draw, leaving the cut surface smooth and the flesh undamaged. At 27cm this is the everyday professional length, ideal for portioning fillets and presenting sashimi and sushi with precision.\u003c\/p\u003e\u003cp\u003eForged from Aogami (Blue Paper No. 2) carbon steel and finished entirely by hand, the blade is hammered to densely pack the steel, then ground and polished through every stage by a single craftsman. It takes an extraordinarily keen edge — the kind that parts fish rather than tears it — and holds it through long service. A buffalo horn bolster meets a natural wood handle in the traditional way.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTraditional single-bevel yanagiba for sashimi and sushi\u003c\/li\u003e\n\u003cli\u003e27cm blade for clean, single-stroke slicing\u003c\/li\u003e\n\u003cli\u003eAogami Blue Paper No. 2 carbon steel, hand-forged and hand-finished\u003c\/li\u003e\n\u003cli\u003eTakes and holds an exceptionally fine edge\u003c\/li\u003e\n\u003cli\u003eBuffalo horn bolster with natural wood handle\u003c\/li\u003e\n\u003cli\u003eBlade length 27cm — Made in Seki City, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eCarbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kai","offers":[{"title":"Default Title","offer_id":53909562196267,"sku":"AK5240=HA","price":1749.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/AK5240.jpg?v=1782186111"},{"product_id":"kai-seki-magoroku-aogami-yanagiba-knife-33cm","title":"Kai Seki Magoroku Aogami Yanagiba Knife 33cm","description":"\u003cp\u003eAt 33cm, this is the yanagiba for the specialist — a long, elegant single-bevel blade for the cleanest, longest slicing strokes on large fish. For sushi and sashimi work where presentation is everything, the extra reach lets the blade do the work in one fluid motion, with no sawing and no torn flesh.\u003c\/p\u003e\u003cp\u003eThis is Aogami at its most considered: Blue Paper No. 2 carbon steel, hand-forged through repeated hammering and finished by a single craftsman from rough grind to fine polish. The edge is exceptional, the hardness high, the buffalo horn bolster and natural wood handle true to tradition. A knife to be earned, and cared for.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTraditional single-bevel yanagiba, full 33cm length\u003c\/li\u003e\n\u003cli\u003eMaximum reach for the longest, cleanest sashimi strokes\u003c\/li\u003e\n\u003cli\u003eAogami Blue Paper No. 2 carbon steel, hand-forged and hand-finished\u003c\/li\u003e\n\u003cli\u003eKeen, durable single-bevel edge\u003c\/li\u003e\n\u003cli\u003eBuffalo horn bolster with natural wood handle\u003c\/li\u003e\n\u003cli\u003eBlade length 33cm — Made in Seki City, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eCarbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kai","offers":[{"title":"Default Title","offer_id":53909562229035,"sku":"AK5242=HA","price":2199.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/AK5242.jpg?v=1782185986"},{"product_id":"kai-seki-magoroku-aogami-yanagiba-knife-30cm","title":"Kai Seki Magoroku Aogami Yanagiba Knife 30cm","description":"\u003cp\u003eA 30cm yanagiba for the cook who wants more blade behind every slice. The extra length lets you draw through a side of fish in one uninterrupted stroke — the mark of a clean sashimi cut — making it a favourite of those who portion larger fish or want the smoothest possible finish on every slice.\u003c\/p\u003e\u003cp\u003eIt carries the full Aogami pedigree: Blue Paper No. 2 carbon steel, hammer-forged to align the grain, then hand-sharpened and polished stage by stage. The single bevel delivers the keenest of edges, and the buffalo horn bolster and natural wood handle complete a blade built in the traditions of Seki's swordsmiths.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTraditional single-bevel yanagiba, extended 30cm length\u003c\/li\u003e\n\u003cli\u003eLonger blade for single-draw slicing of larger fish\u003c\/li\u003e\n\u003cli\u003eAogami Blue Paper No. 2 carbon steel, hand-forged and hand-finished\u003c\/li\u003e\n\u003cli\u003eUltra-fine, long-lasting single-bevel edge\u003c\/li\u003e\n\u003cli\u003eBuffalo horn bolster with natural wood handle\u003c\/li\u003e\n\u003cli\u003eBlade length 30cm — Made in Seki City, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eCarbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kai","offers":[{"title":"Default Title","offer_id":53909562261803,"sku":"AK5241=HA","price":1899.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/AK5241.jpg?v=1782185901"},{"product_id":"kai-seki-magoroku-aogami-deba-knife-16-5cm","title":"Kai Seki Magoroku Aogami Deba Knife 16.5cm","description":"\u003cp\u003eThe deba is the Japanese kitchen's butcher — a thick, heavy single-bevel blade built to break down whole fish and poultry. Its weight and spine strength let it work through the head and bones a thinner knife couldn't manage, while the keen single-bevel edge fillets cleanly along the bone. At 16.5cm it's a versatile size for most home and professional fish work.\u003c\/p\u003e\u003cp\u003eForged from Aogami (Blue Paper No. 2) carbon steel and finished by hand, the deba combines the hardness to hold a fine edge with the heft to do heavy work. As with every knife in the series, the craftsman's hand shows in every stage from forge to final polish. Buffalo horn bolster, natural wood handle.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTraditional single-bevel deba for breaking down fish and poultry\u003c\/li\u003e\n\u003cli\u003eThick, weighted blade with the spine strength to work through bone\u003c\/li\u003e\n\u003cli\u003eAogami Blue Paper No. 2 carbon steel, hand-forged and hand-finished\u003c\/li\u003e\n\u003cli\u003eKeen single-bevel edge for clean filleting\u003c\/li\u003e\n\u003cli\u003eBuffalo horn bolster with natural wood handle\u003c\/li\u003e\n\u003cli\u003eBlade length 16.5cm — Made in Seki City, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eCarbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kai","offers":[{"title":"Default Title","offer_id":53909562294571,"sku":"AK5244=HA","price":1849.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/AK5244.jpg?v=1782185789"},{"product_id":"kai-seki-magoroku-aogami-sakimaru-takohiki-knife-24cm","title":"Kai Seki Magoroku Aogami Sakimaru Takohiki Knife 24cm","description":"\u003cp\u003eThe takohiki is the Kanto-region counterpart to the yanagiba — a slicing knife for sashimi, traditionally with a squared tip, here in the elegant \u003cem\u003esakimaru\u003c\/em\u003e form whose gently curved tip is prized for both beauty and presentation cuts. The 24cm blade slices raw fish in long, clean draws that leave a flawless surface.\u003c\/p\u003e\u003cp\u003eHand-forged from Aogami (Blue Paper No. 2) carbon steel and finished stage by stage by a single craftsman, it takes the same exceptional single-bevel edge as the rest of the series. The sakimaru tip is as much a signature of the maker's skill as a working feature. Buffalo horn bolster, natural wood handle.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTraditional single-bevel takohiki for slicing sashimi\u003c\/li\u003e\n\u003cli\u003eElegant sakimaru curved tip for presentation cuts\u003c\/li\u003e\n\u003cli\u003e24cm blade for long, clean single-draw slices\u003c\/li\u003e\n\u003cli\u003eAogami Blue Paper No. 2 carbon steel, hand-forged and hand-finished\u003c\/li\u003e\n\u003cli\u003eBuffalo horn bolster with natural wood handle\u003c\/li\u003e\n\u003cli\u003eBlade length 24cm — Made in Seki City, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eCarbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kai","offers":[{"title":"Default Title","offer_id":53909562491179,"sku":"AK5246=HA","price":1594.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/AK5246.jpg?v=1782185527"},{"product_id":"kai-seki-magoroku-aogami-kiritsuke-knife-24cm","title":"Kai Seki Magoroku Aogami Kiritsuke Knife 24cm","description":"\u003cp\u003eThe kiritsuke is the knife of the head chef — a single-bevel hybrid that combines the slicing reach of a yanagiba with the straight edge of an usuba, traditionally reserved for the most senior cook in the kitchen. Versatile and demanding, it slices fish and precision-cuts vegetables with equal authority. This 24cm blade is a statement of skill as much as a tool.\u003c\/p\u003e\u003cp\u003eIt is built to the full Aogami standard: Blue Paper No. 2 carbon steel, hammer-forged to densify the grain and finished entirely by hand. The reward for its single-bevel discipline is an edge of remarkable keenness and longevity. Buffalo horn bolster, natural wood handle, made in the swordsmithing tradition of Seki.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTraditional single-bevel kiritsuke — the head chef's knife\u003c\/li\u003e\n\u003cli\u003eHybrid profile for both slicing and precision vegetable work\u003c\/li\u003e\n\u003cli\u003e24cm blade, Aogami Blue Paper No. 2 carbon steel\u003c\/li\u003e\n\u003cli\u003eHand-forged and hand-polished for an exceptional edge\u003c\/li\u003e\n\u003cli\u003eBuffalo horn bolster with natural wood handle\u003c\/li\u003e\n\u003cli\u003eBlade length 24cm — Made in Seki City, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eCarbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kai","offers":[{"title":"Default Title","offer_id":53909562458411,"sku":"AK5248=HA","price":1849.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/AK5248.jpg?v=1782185421"}],"url":"https:\/\/www.essentialutensil.au\/collections\/kai-seki-magoroku-aogami.oembed","provider":"The Essential Utensil","version":"1.0","type":"link"}