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180 mm KAI Azuchi Carbon Steel Gyuto Chef Knife with Black Riveted Handle

Leave a review AE5143
KAI Sekimagoroku Azuchi AE5143 180 mm gyuto knife with silver blade and black three-rivet handle
KAI Azuchi AE5143 180 mm gyuto knife in its green retail package

Made-in-Japan 180 mm gyuto with a stainless-clad carbon-steel blade and black three-rivet resin handle. Double-bevel edge; hand wash and dry promptly.

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About this product

The KAI Sekimagoroku Azuchi AE5143 brings a 180 mm gyuto blade to everyday preparation, including slicing boneless meat, cutting vegetables and trimming ingredients. Its tapered point and gently curved cutting edge give you a versatile chef-knife shape for slicing and detailed preparation.

Made in Japan, the blade combines a carbon-steel cutting core with stainless-steel outer layers. A black nylon and polypropylene handle is secured by three rivets. The exposed carbon-steel edge needs prompt cleaning and drying after use, even though the sides are stainless steel.

  • Model: KAI Sekimagoroku Azuchi AE5143
  • Blade length: 180 mm
  • Overall dimensions: 308 × 43 × 18 mm (length × blade height × handle thickness)
  • Blade: carbon-steel cutting core with stainless-steel cladding; double bevel
  • Handle: black nylon and polypropylene, three rivets
  • Made in Japan
  • Includes one knife
  • Hand wash only; dry promptly and thoroughly. Not dishwasher or dish-dryer safe.

Product Overview

The KAI Sekimagoroku Azuchi AE5143 brings a 180 mm gyuto blade to everyday preparation, including slicing boneless meat, cutting vegetables and trimming ingredients. Its tapered point and gently curved cutting edge give you a versatile chef-knife shape for slicing and detailed preparation.

Made in Japan, the blade combines a carbon-steel cutting core with stainless-steel outer layers. A black nylon and polypropylene handle is secured by three rivets. The exposed carbon-steel edge needs prompt cleaning and drying after use, even though the sides are stainless steel.

KAI Sekimagoroku Azuchi AE5143 180 mm gyuto knife with silver blade and black three-rivet handle

A 180 mm blade for everyday preparation

Use the gyuto for slicing boneless meat, cutting vegetables and trimming ingredients. The longer tapered front reaches into smaller ingredients, while the main edge handles everyday slicing and board work.

The blade is 180 mm long, with overall dimensions of 308 × 43 × 18 mm. Work on a suitable cutting board. Do not use this knife on bones or frozen food, or twist or pry with the blade.

Dimensions icon

180 mm gyuto blade

A 180 mm blade for daily slicing and cutting-board preparation. Overall length: 308 mm.

Steel material icon for the stainless-clad blade

Carbon core, stainless sides

A carbon-steel cutting core is clad with stainless steel on both sides. Clean and dry the exposed edge promptly.

Plastic material icon for the resin handle

Black resin handle

Nylon and polypropylene handle secured by three rivets, paired with a double-bevel blade for either hand.

KAI Sekimagoroku Azuchi AE5143 180 mm gyuto knife with silver blade and black three-rivet handle

Carbon-steel core with stainless-steel sides

The three-layer construction places carbon steel at the cutting edge and stainless steel on the two outer faces. This combines the traditional carbon-steel edge with stainless cladding; it does not make the exposed edge rustproof.

The black handle is made from nylon and polypropylene, with three rivets along the grip. The double-bevel blade can be used by either hand. Keep the handle clean and dry for a secure grip during preparation.

KAI Azuchi AE5143 180 mm gyuto knife in its green retail package

Care for the carbon-steel edge

Hand wash with mild detergent and a soft sponge after use, then dry the blade and handle thoroughly before storage. Do not use a dishwasher or dish dryer, and do not leave the knife soaking or resting wet with food residue on the edge.

Store with the edge protected from contact with other utensils. Wipe away moisture during longer preparation sessions, particularly after cutting acidic foods. Keep the knife out of children’s reach and avoid hard or abrasive surfaces when cleaning.

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Compare 180 mm chef knife materials

KAI Sekimagoroku Azuchi AE5143 180 mm gyuto knife with silver blade and black three-rivet handle Current product 180 mm KAI Azuchi Carbon Steel Gyuto Chef Knife with Black Riveted HandleAE5143 AB5158 Shoso 180 mm gyuto chef knife with a textured stainless-steel handle Kai Sekimagoroku Shoso Gyuto Chef Knife, 180 mmAB5158 KAI Sekimagoroku Wakatake AB5422 180 mm gyuto knife with black three-rivet handle 180 mm KAI Wakatake Stainless Steel Gyuto Chef Knife with Black Resin HandleAB5422
Price$39.99 $57.99 $23.99
Product type Gyuto / chef knife Chef knife / gyuto; double-sided edge Gyuto / chef knife
Material Carbon-steel cutting core with stainless-steel cladding Stainless steel blade and handle —
Color Silver and black Silver Silver and black
Dimensions Blade: 180 mm; overall: 308 × 43 × 18 mm (length × blade height × handle thickness) Blade length: 180 mm Approximately 180 mm
Included pieces One knife One knife One knife
Handle Black nylon and polypropylene; three rivets Contoured 18-8 stainless steel with diamond-patterned grip Polypropylene and nylon
Country of origin Japan Japan Japan
Care Hand wash only. Dry promptly and thoroughly; do not use a dishwasher or dish dryer. — Dishwasher and dish-dryer compatible. Remove food residue and moisture promptly after use, dry thoroughly and store with the edge protected.
Dishwasher Safe No Yes Yes
Blade material — — Single-layer stainless cutlery steel
Overall length — — 305.0 mmApproximate
Weight — — Approximately 106 g
Handle heat resistance — — Polypropylene: 110°C / 230°F; nylon: 170°C / 338°F
Manufacturer — — KAI
Series — — KAI Sekimagoroku Wakatake
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