seki magoroku DAMAscus

- gyuto AE5205 -

The Gyuto is the Japanese version of the classic Western Chef’s knife. It is a multi-purpose knife that can perform wide range of tasks, can be used with a variety of different cutting techniques. The longer blade typically gives the blade a forward balance that allows it to work for you.


 Gyutos vary widely in design but generally blade length ranges from 180 mm to 240 mm in home cooks. They are double bevel and usually have Western style handles. The Gyuto having Japanese style handles are called “Wa Gyuto”.



☆ Seki Magoroku Damascus Gyuto 210mm AE5205


[ Model ]  AE5205 Damascus

[ knife type /Messer-Typ ]   Gyuto 

[ bevel / Schliff ]   double-sided edge / beidseitig 


[ material / Materialien ]     

    blade / Klinge:  Japanese Blade-steel, Damascus 32 layers /

                               Japanischer Klingenstahl, 32 Lagen Damast

    handle / Griff:  Pakkawood (Impregnate composite wood) with Stainless steel Bolster /

                               Pakkawood (harzimprägniertes Holz) mit Bolster aus Edelstahl 


[ size (approx.) / Maße (ca.) ]   

    total length / Gesamtlänge:   340 mm    

    blade length / Klingenlänge:   210 mm

    blade width / Klingenbreite:     44 mm

    blade thickness / Klingendicke:  2 mm


[ weight / Gewicht ]   ca. 165 g


[ package / Verpackung ]    original box 


[ manufacturer / Hersteller ]   Kai Corporation (Kaijirushi) 


[ made in / Hergestellt ]   in Japan



*Cleaning knives: Hand wash. 

*Don’t chop hard stuff like bones, nutshells, and frozen foods.



*Reinigung Messer: Handwäsche.

*Bitte harten Gegenstände wie Knochen, Nussschalen, Tiefkühlkost oder andere harte Gegenstände nicht benutzen.

145,00 €

  • Lieferzeit 2-3 Werktage *1 / Shipping 2-3 working days *1


●Key Features 

【 Blade 】

The blade has a cutting core made of the high-grade carbon steel, and are encased with 32 layer clad Damascus construction. This combination is characterized by extremely high cutting durability, corrosion resistance and long-lasting sharpness. The Damascus design also gives each knife an individual look. 


【 Handle 】

The handle of the Damascus knife series are made of a resin-impregnated composite wood (Pakkawood). This dense material is particularly  durable and moisture-resistant.

The seamless finish between the blade, bolster and handle provides absolute hygiene.

The handle and blade are symmetrical so they can be used by both left-handed and right-handed users. 


【 Bolsters】

With polished metal bolsters. The integrated tang boosts stability and balance between blade and handle.  


Blade edging at factory Kaijirushi
Quelle: Kaijirushi


Blade edging:

This method of blade edging is utilized for the high class lineup. By doing the grinding pouring water on the whetstone, it is possible to avoid the production of friction heat and to increase greatly the smoothness and the cutting quality of blade tips. The workmen that are able to carry out the wet type blade edging are very few. Only workmen with many years of experience are allowed to carry out this important process.

🔸Instruction & Maintenance - Verwendungshinweise & Pflege


This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. (However, the core is made of the high carbon steel which is not stainless.) Even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.


*1) Please DO NOT put knives in the dishwasher.

*2) Don’t use for any hard stuff like bones, nutshells, and frozen foods. 

*3) Keep clean and dry after use.

*4) We recommend sharpen regularly with quality whetstones. 

*5) This is an extremely sharp knife. Please use special cares in using and storing it. Please keep the knife away from children. 



Dieses Küchenmesser mit Edelstahlklinge hat eine ausgezeichnete Rostbeständigkeit und ist leicht zu pflegen. (Der Klingekern besteht jedoch aus Kohlenstoffstahl und ist nicht rostbeständig). Selbst Küchenmesser mit Edelstahlklinge weisen Rost auf, wenn Sie es in nassem Zustand lassen.


*1) Das Messer sollte NICHT in die Spülmaschine. 

*2) Nicht für harte Nahrungsmittel wie Knochen, Nussschalen und Tiefgefroreneskost verwenden.

*3) Nach der Verwendung bitte sauber und trocken halten.

*4) Zum Nachschärfen, Wasserschleifsteine empfohlen werden.

*5) Diese Messer sind äußerst scharf, bitte seien Sie vorsichtig. Bitte das Messer von Kindern fernhalten. 

about manufacturer

Kaijirushi (Kai corporation), the knife maker from Seki


Kaijirushi was founded in 1908. The company has for 100 years developed and sold cutlery and related products of excellent sharpness and function. The company is based in Seki-City, Gifu Prefecture, the capital for knife production in Japan.


With a product line of 10,000 cutlery-related items for cooking, grooming, beauty care and medical fields, as well as engagin in the planning and development to production, sales and distribution on its own.

Quelle: Kaijirushi