KAI Seki Magoroku Kinju AK-1102 Japanese Deba Knife, 16.5 cm

The KAI Seki Magoroku Kinju AK-1102 is a Japanese Deba knife designed for preparing and portioning fish. Its robust 16.5 cm blade and single-bevel edge provide control for tasks such as cleaning fish, separating portions and making precise cuts.

Part of KAI's Seki Magoroku Kinju & Hekiju series, this model combines traditional Japanese knife design with practical construction and a professional-looking black handle. It is a specialised tool for professional kitchens and home cooks who want a dedicated Japanese knife for fish preparation.

16.5 cm Deba blade for fish preparation

The 16.5 cm blade features the characteristic design of a Japanese Deba knife: a relatively broad, sturdy profile intended to provide stability and control when preparing fish.

Its single-bevel edge supports precise cuts during everyday cleaning and portioning tasks. Traditionally, Deba knives are used to separate heads, work around fish bones and divide fish into portions. However, hard bones and heavy chopping can damage the edge, so the blade should be used within its intended limits.

Durable, functional black handle

The handle combines Pakkawood and polypropylene (PP), finished in black for a discreet, professional appearance. The characteristic hexagonal handle design of the Kinju series supports a secure grip and controlled handling during preparation.

Weighing 283 g and featuring a 13 cm handle, the AK-1102 offers a solid construction for its intended cutting tasks.

Recommended uses

The KAI AK-1102 Deba knife is particularly suitable for:

• Cleaning and preparing whole fish.

• Portioning fish for different dishes.

• Separating the head and working around fish bones with an appropriate technique.

• Making controlled cuts when preparing fish for Japanese and traditional cuisine.

This specialised knife is not a replacement for a general-purpose chef's knife or a bone saw. Use an appropriate technique when working around bones and avoid twisting or striking the blade in ways that could damage the edge.

Technical specifications

• Brand: KAI

• Series: Seki Magoroku Kinju & Hekiju

• Reference: AK-1102

• Knife type: Japanese Deba

• Blade length: 16.5 cm

• Handle length: 13 cm

• Edge: Single bevel

• Handle material: Black Pakkawood and PP

• Weight: 283 g

• Hardness listed by KAI: 58 and 56 (±1) HRC

• Production: Handmade

• EAN: 4901601438567

Care and maintenance

Hand-wash the knife immediately after use and dry it thoroughly with a soft cloth. Do not put it in the dishwasher or leave it soaking in water. Remove acidic food residue promptly and store the blade safely, away from other metal utensils.

To maintain its single-bevel edge, use a whetstone or sharpening system suitable for Japanese knives. Avoid incompatible sharpeners and consult a specialist if you are unfamiliar with this type of blade.

Japanese precision for fish preparation

The KAI Seki Magoroku Kinju AK-1102 is a specialised choice for anyone looking for a 16.5 cm Japanese Deba knife. Its robust blade, single-bevel edge and practical black handle make it suitable for cleaning, preparing and portioning fish with precision.