I bought this knife for $26 as an alternative to considerably more expensive Wüsthof Classic Chef’s Knife – 8″ – Vegetable or Gourmet Ridge “Vegetable Knife” 8″. For all my skepticism about non-sticking properties of granton/ridged/perforated knives the KAI Seki Magoroku 2000ST AB-5251 Perforated Knife indeed performed well when slicing cheese or onion, at least for the first day of use while it was sharp out of the box. One day later the knife lost its edge, literally. No amount of sharpening will fix it, the knife is made from low grade carbon steel – any contact with water kills the edge.
Make no mistake, it’s a piece of junk. The KAI Seki Magoroku Perforated Knife feels flimsy (weighs about 110g) and cheap. The knife is very thin. The worst thing about it is oxidization – after three days of use the knife surface has darkened and small spots of rust appeared on borderline of non-stick strip and edge. What looks like a bolster is not a bolster but a thin metal rim. And it smells like cheap carbon steel though it’s supposedly made from molybdenum vanadium stainless steel.
Verdict: cheap is cheap.