Kai Corporation (Seki Magoroku, Shun) 貝印（関孫六・旬）
Seki, GifuFactoriesEst. 1908 Documented from the maker's own site — visit planned
Quick answer
MakerKai Corporation (Seki Magoroku, Shun)RegionSeki, Gifu
Marks関孫六 / 孫六 / 旬 / 要 / 金寿 / 銀寿SteelsVG10, Molybdenum-vanadium stainless, AUS10
Knife types madeSantoku, Gyuto, Petty, Nakiri, Deba, Yanagiba, Usuba, Sujihiki, Pan-kiriMain useAll-round home knife: vegetables, fish, meat. The first knife to buy.
Recommended whetstone1000 → 3000 JIS · how to sharpenMaintenanceWipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
Marks on the blade
| Mark | Reads | Kind | Confidence | Note |
|---|---|---|---|---|
| 関孫六 | Seki Magoroku | brand | Maker website | Kai's domestic brand; a series name (銀寿, 匠創, 桃山, 金寿 …) usually follows. |
| 孫六 | Magoroku | brand | Documented | Short form on older knives. |
| 旬 | Shun | brand | Maker website | Kai's export brand; the blade also reads SHUN. |
| 要 | Kaname | brand | Documented | Seki Magoroku series name (関孫六 要); reported by a Reddit owner, 2026-09. |
| 金寿 | Kinju | brand | Maker website | Seki Magoroku series: Kinju ST (stainless) / Kinju Honko (carbon) — the entry-level wa-bocho. |
| 銀寿 | Ginju | brand | Maker website | Seki Magoroku series (stainless wa-bocho). |
About
Japan's largest cutlery maker. 関孫六 (Seki Magoroku) is the domestic brand: marks read 関孫六 plus a series name (銀寿, 匠創, 桃山, 金寿…). 旬 (Shun) is the export brand in VG-MAX/VG10 damascus. Both are stamped/etched, not chiselled. HQ Tokyo, factory Seki.
Steels
- VG10 — Takefu Special Steel's stainless with cobalt. The default steel of Tojiro's DP/PRO lines; also in damascus lines.
- Molybdenum-vanadium stainless — Workhorse stainless in Brieto professional knives and household lines from Tsubame factories.
- AUS10 — Aichi Steel stainless, often as a clad core in Tsubame factory knives (ROKUSHIRO).
Facts
Knife types made
- Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
- Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
- Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
- Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
- Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
- Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
- Usuba 薄刃 · Professional vegetable knife for katsuramuki (rotary peeling) and decorative cuts.
- Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.
- Pan-kiri (bread knife) パン切 · Bread and soft cakes.
Care for these steels
Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)
- Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
- Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
- Sharpen on #1000; finish on #3000–5000 if you like a polished edge.
Where to buy
Maker websiteeBay (new & used) affiliateAmazon US affiliateAmazon JP affiliate
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Photos
Photos will be added as we photograph our own knives or receive images from the maker.