The blade of the Seki Magoroku Redwood series is made of carbon stainless steel 1K6 with a hardness of 57 (±1) HRC (a knife with a hardness above 56 HRC is considered good). It has long-lasting edge retention and exceptional sharpness. The single-sided sharpening traditionally used for Japanese knives minimizes friction between the blade and the material being cut, providing the precision required for cutting.

The length of the blade is 22.5 cm.

Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.

For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

No matter how sharp a knife is at first, after some use it needs sharpening, something you can achieve with a sharpener, sharpening stone or strop.

You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut a sheet of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.

It is also advisable to sharpen your knives with a professional occasionally, to fix any possible damage to the blade's edge and to maintain its sharpness.