The chef's knives in the Seki Magoroku Kinju and Hekiju series are particularly light in the hand and enable precise cutting. The 7 blades of the Kinju knives are suitable for right-handers, while the two blades of the Hekiju series are specially designed for left-handed users. The Kinju series includes four Kinju Deba knives and three Yanagiba filleting knives for raw meat and raw fish, available in different sizes. The Hekiju series includes a Deba and a Yanagiba. The Seki Magoroku Kinju and Hekiju kitchen knives make a strong impression with their high functionality and durability. The typical Japanese blade shape in combination with the simple, black handle creates a timeless, minimalist aesthetic. Unique technologies are applied in producing the blade of the Seki Magoroku Kinju and Hekiju knife series, making it possible to create the demanding, pointed cutting edges of traditional Japanese kitchen knives. They are ground on one side, which guarantees an optimal and straight cut. Maximum blade sharpness is achieved by the highly precise processing of the cutting edge. The handles of the Seki Magoroku Kinju and Hekiju series differ in shape and material. The hexagonal handle of Kinju knives is made of laminated, reinforced wood for a comfortable feel when cutting. The handle is extremely water-resistant, thanks to the use of high-quality natural wood which is treated by a special process. The handle of the Hekiju knife, developed for left-handers, is more rounded than that of the Kinju series and consists of a robust resin with leather-type embossing.