KAIKAI AE2908 Gyuto Knife Seki Magoroku Akane 8.3 inches (210 mm), Made in Japan, Dishwasher Safe, Easy Care
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KAIKAI AE2908 Gyuto Knife Seki Magoroku Akane 8.3 inches (210 mm), Made in Japan, Dishwasher Safe, Easy Care

4.4/5
Product ID: 17460344
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Details

  • Blade Material
    Stainless
  • Brand
    KAI
  • Color
    Silver
  • Handle Material
    Polypropylene
  • Blade Edge
    Plain
💧Dishwasher safe
🔪8.3" blade length
⚙️Triple-layer steel

Description

🔪 Slice through the ordinary with precision!

  • VERSATILE USE - Perfect for right-handed chefs, yet accommodating for left-handed users too!
  • PRECISION CUTTING - Experience the invigorating sharpness of a 3-step blade design that reduces cutting resistance.
  • LIGHTWEIGHT DESIGN - Weighing only 142 grams, this knife offers effortless maneuverability for all your culinary creations.
  • DURABLE EASY CARE - Crafted from high-hardness stainless steel, this knife is not only sharp but also easy to maintain.
  • HEAT RESISTANT HANDLE - Designed for comfort, the heat-resistant resin handle ensures a secure grip even in high temperatures.

The KAIKAI AE2908 Gyuto Knife is an 8.3-inch Japanese culinary tool made from high-quality stainless steel, featuring a triple-layer blade for superior sharpness and a heat-resistant handle. Dishwasher safe and designed for easy care, this knife is perfect for both professional chefs and home cooks looking to elevate their kitchen game.

Specifications

Handle MaterialPolypropylene
Is the item dishwasher safe?Yes
Blade MaterialStainless Steel
Item Weight142 Grams
Item Length33 Centimeters
BladeLength21 Centimeters
Blade ColorSilver
ColorSilver
Construction TypeForged
BladeTypePlain

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does this use vg10 steel, or a molybdenum vanadium steel?
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Reviews

4.4

All from verified purchases

R**D

Versatile and Surprisingly Good

Arrived razor sharp and feels balanced.I have been cooking for years and had many knives but for the price this knife is exceptional.Most likely designed for sushi chefs or cutting fish in particular but as a chef’s knife it has many uses and for vegetables and fruit or cutting different types of meats I feel like it serves me well.

M**Y

Don't let the price fool you

I have used this knife for almost two years in a restaurant kitchen and it's just now reached a point in which the steel doesn't bring back the edge so a stone sharpening is in order. It came razor sharp and it is super light and I appreciate that when cutting a ton. I am a henckels guy but haven't touched it since this knife entered the scene. The henckels are sharp but use their bulk to help the edge work and creates fatigue with extended use. The Kai use it's sharpness. The blades edge literally cuts through everything buttery smooth. For the money this Japanese steel is on point. The handle is cheap but comfortable. But the steels edge outweighs that by miles. You won't be disappointed and if you are you're only out 29 bucks. You typically can't touch this combination of sharpness and edge retention for less than a couple of hundred. This edge will out perform most knives you have in your bag. I don't care what you have, believe it or not.

D**I

true Japanese knife

Seki is a city that has been renowned for its swords and blades for hundreds of years.While there are chef knives promoted on social media and websites as being “just like Japanese swords,” many of those are actually not made in Japan.This particular chef knife is made in Seki, Japan.It has an exceptionally sharp edge and outstanding cutting performance.We highly encourage you to try it for yourself.

S**N

Not sure what the steel is but it isn't very tough.

I was lead to believe the steel being used is aus8, reality turn out be a letdown. Not only this knife will not take an edge as keen as aus8, it is prone to chipping. Mine had develop two small chips in first three days of use (I have resharpen it and narrowed its cutting angle admittedly). Based on my limited experience, the steel's toughness is only slightly better than my chippy vg10. Considering my vg10 is harden at hrc 60, and this steel is obviously less than that, I don't think it is a good steel.The spine of the blade is 1.8mm and it has a taper towards the tip. Wish it could be somewhat boarder for more knuckle clearance.Other aspects of this knife are good; light weight, comfortable to grip, etc.

D**L

Great knife!

Can't beat it for the price.

M**I

Required a quick sharpen out the box

If this knife had a "made in China" label, it would be worth half the price, you are paying extra for the "made in Japan" label.Quality: it's on the lighter side, and after cutting an onion, tomato, jalapeno, cilantro and lettuce, I was underwhelmed with the sharpness out of the box. My knife wasn't able to cleanly cut through an ad from the mail. After spending 5 minutes sharpening on a 1000 whetstone, it's cutting through newspaper like butter. I highly recommend a quick sharpen before using. It does feel a budget knife.Balance: decent, if the blade weighed 20 or so more grams, it would feel more balanced.Comfort: averageGrip: it has a cheap feel to the handle, but it's a budget knife, it's what I would expect.Look: looks better than it feels.Who is it made for: After a sharpen, I can see this being a knife for fish and meat more than vegetables. My initial impressions are that it lacks blade height/weight for stability for it to be a good chef's knife. I would still highly recommend an inexpensive mercer chef's knife over this as an all purpose knife. I'll continue to use it daily and see if my opinion changes.I'll post an update after I use it for different food items.Update:I've used the knife daily for the past 3 weeks. Every part of my initial impression is still valid.Durability: the durability is surprisingly good. I've used it on an assortment of vegetables and haven't encountered any issues. I hit it with a steel rod 2-3 times per week and it's stayed sharp. No chips or issues with the blade.It will never be my go-to knife for chopping or cutting - a santoku or a nakiri are Soo much better for that. For delicate work, I'll reach for this knife. The tip and overall blade shape is great for control.I want to address some reviews regarding the blade:Rust - always dry your knife after washing. This is not a high carbon steel blade which requires a lot maintenance, but don't leave acidic fluids or water on your blade. Never place your knives a dishwasher. If you develop rust on this blade, it's because you neglected the knife.Sharpening - this is a fantastic knife to learn how to sharpen on. Buy a king 1000/6000 whetstone or even the cheap whetstone kits are better than nothing. These knives are mass produced, you may get a super sharp one or in my case, I had to remove some material on the heel and give it a quick sharpen.

A**A

Great price and

Great knives for the money, also knife is clad which isn’t mentioned anywhere. Fantastic for the money.

H**R

Quality

Razor sharp. Great knife at a great price.

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Good experience, but the tracking updates could be better.

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