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Kai Sekimagoroku Shoso Scalloped Chinese Chef Knife, 165 mm

(34) AB5165
AB5165 Shoso 165 mm scalloped chinese chef knife with a textured stainless-steel handle
AB5165 Shoso 165 mm scalloped chinese chef knife in its retail package
AB5165 Shoso Chinese chef knife on a cutting board beside shredded vegetables
AB5165 Shoso Chinese chef knife on a cutting board at a preparation station

165 mm scalloped chinese chef knife with a double-sided stainless-steel blade, contoured 18-8 steel handle and diamond-patterned grip. Made in Japan; suitable for right- or left-handed use.

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About this product

The Kai Sekimagoroku Shoso AB5165 is a 165 mm Chinese chef knife with a broad rectangular blade and a row of oval scallops. It is a preparation knife for slicing and chopping vegetables and boneless ingredients, rather than a heavy cleaver for bones.

Made in Japan, it pairs a stainless-steel blade with a contoured 18-8 stainless-steel handle. The seamless transition is easy to wipe clean, and the diamond-patterned grip gives your fingers a defined contact area.

  • Blade length: 165 mm
  • Edge: double-sided; right- or left-handed use
  • Handle: contoured 18-8 stainless steel
  • Country of origin: Japan
  • Included: 1 knife
  • Blade steel: 5CR15MoV stainless steel
  • Handle length: 130 mm
  • Hardness: 56 ± 1 HRC
  • Weight: 200 g
  • Care: hand wash only

Hand washing is recommended to protect the edge. Clean promptly with mild detergent, rinse and dry thoroughly with a soft cloth. Remove acidic food residue after use, and store the knife with its edge protected from other utensils.

Product Overview

The Kai Sekimagoroku Shoso AB5165 is a 165 mm Chinese chef knife with a broad rectangular blade and a row of oval scallops. It is a preparation knife for slicing and chopping vegetables and boneless ingredients, rather than a heavy cleaver for bones.

Made in Japan, it pairs a stainless-steel blade with a contoured 18-8 stainless-steel handle. The seamless transition is easy to wipe clean, and the diamond-patterned grip gives your fingers a defined contact area.

The tall blade offers space beside your guiding knuckles, while the shallow scallops break up contact along the blade face. Keep the edge clear of bones and frozen food, and use a suitable cutting board.

AB5165 Shoso scalloped chinese chef knife with a silver textured stainless-steel handle

Broad blade, focused preparation

The Kai Sekimagoroku Shoso AB5165 is a 165 mm Chinese chef knife with a broad rectangular blade and a row of oval scallops. It is a preparation knife for slicing and chopping vegetables and boneless ingredients, rather than a heavy cleaver for bones.

The tall blade offers space beside your guiding knuckles, while the shallow scallops break up contact along the blade face. Keep the edge clear of bones and frozen food, and use a suitable cutting board.

Blade measurement icon

165 mm blade

Rectangular Chinese chef blade with scallops.

Stainless-steel material icon

Stainless-steel construction

Steel blade and contoured 18-8 stainless handle.

Right- and left-handed use icon

Right- or left-handed

Double-sided edge for either-hand use.

AB5165 Shoso scalloped chinese chef knife with a silver textured stainless-steel handle

An all-steel handle with a defined grip

Made in Japan, it pairs a stainless-steel blade with a contoured 18-8 stainless-steel handle. The seamless transition is easy to wipe clean, and the diamond-patterned grip gives your fingers a defined contact area.

The double-sided edge suits both right- and left-handed cooks. Keep a secure grip and use deliberate cutting strokes; the broad profile does not make this knife suitable for chopping hard bones.

AB5165 Shoso scalloped chinese chef knife with a silver textured stainless-steel handle

Care for a clean, sharp edge

Hand washing is recommended to protect the edge. Clean promptly with mild detergent, rinse and dry thoroughly with a soft cloth. Remove acidic food residue after use, and store the knife with its edge protected from other utensils.

Stainless steel is resistant to rust, but food and water should not be left on the surface. Keep the cutting edge away from hard surfaces and other metal utensils during cleaning and storage.

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Compare broad-bladed preparation knives

AB5165 Shoso 165 mm scalloped chinese chef knife with a textured stainless-steel handle Current product Kai Sekimagoroku Shoso Scalloped Chinese Chef Knife, 165 mmAB5165 TSUBAZO 8" Blade Stainless Steel Meat & Vegetable Cleaver — Shiraki Wood Handle TSUBAZO 8" Blade Stainless Steel Meat & Vegetable Cleaver — Shiraki Wood HandleSR800 TSUBAZO 6.85" Blade Stainless Steel Meat & Vegetable Cleaver — Shiraki Wood Handle TSUBAZO 6.85" Blade Stainless Steel Meat & Vegetable Cleaver — Shiraki Wood HandleSR700
Price$65.99 $56.99 $47.99
Product type Scalloped Chinese chef knife; double-sided edge Meat and vegetable cleaver Meat and vegetable cleaver
Material 5CR15MoV stainless steel blade; 18-8 stainless steel handle Stainless steel blade; wood handle Stainless steel blade; wood handle
Color Silver Silver, natural wood Silver, natural wood
Dimensions Blade length: 165 mm; handle length: 130 mm Blade: 8 in long × 3.5 in high; overall length: 11.65 in Blade: 6.85 in long × 3.35 in high; overall length: 11.5 in
Country of Origin Japan Japan Japan
Care instructions Hand wash only Hand wash only Hand wash only
Included pieces 1 knife — —
Dishwasher Safe No — —
Handle Contoured 18-8 stainless steel with diamond-patterned grip — —
Intended use — Meat and vegetable preparation Meat and vegetable preparation
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