• out of stock

[eBay Plus] Kai Shun Seki Magoroku Benifuji 21cm Chef's Knife $84.99 Delivered @ homebendigo eBay


Have you been interested in japanese knives? Started looking into Global's? Are you a bit scared about the amount of care required by VG10 knives? Not willing to spend over $90 for a single chef's knife?

Ya boi KEB has found a knife that might suit you if you're getting into knives for the first time.

The Benifuji series is an entry-level series made by Shun, using 8A stainless steel.

Steel: 8A Stainless Steel (likely AUS-8A)
Hardness: Not mentioned, but likely in the neighborhood of 56-58 HRC
Construction: Full Tang, Triple Riveted
Handle: Pakkawood
Profile: Standard gyuto profile

Global or this?
This is likely to be at least similar or slightly better than the standard Global's, AUS-8 treated well should perform similarly to MAC knives.
I personally haven't had any experience with these knives, but I know of some on ozbargain who have them.

Stay sharp,

Original Coupon Deal

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closed Comments

  • OP knows what he is talking about when it comes to knives. Thanks to him I am now about to pull the trigger on a Yaxell.

  • Hey OP, nice work. I am looking for something similar to that previous MAC deal you posted. Or something a bit better? Any suggestions? I gather this is not as good
    as MAC or Tojiro. Thinking of getting another Tojiro DP either 21 or 24 cm which are around $150. I have the DP18cm which is great.

  • Construction: Full Tang

    Finally! Been on looking where to get some Tang and not even NASA or Clinton knew.

  • item removed

  • I would like to know which type of whetstones would you recommend knifeenthusiastdtboi??

    • It really depends on what kind of knives and the steel they use.
      For softer steels such as AUS-8 (this and MAC knives), CrMoVa18 (Global), and anything "softer", a King whetstone or similar quality is sufficient.
      I find that King whetstones are the "entry level" (like the "Global" of whetstones) for japanese whetstones.

      Personally I use Naniwa Chosera 800/1000, would recommend this one to any person with VG10 knives.
      I have heard Suehiro Cerax 1000 performs similarly. As your knives get harder the quality of stone matters more (if time is important to you). Otherwise you can continue using a King stone, it might take you 1.5x - 2x longer to get the results you desire, and wear more of the stone down to get the same results.

      Shapton and other japanese stones also have good quality, however usually quite expensive, but they should do their job.

      Anything softer than 56HRC, you could use a sharp pebble imo.

      • Thank you kbe and vash5 for your explanations. Im not very experienced and dont have a huge understanding of all the knife qualities of metal and sharpening. Ive just started out as i have an interest in having sharp knives for the kitchen and have had some pretty good success with just a cheapo stone. Ive heard of the king whetstones quite a few times now and of the expensive japanese brands like shapton etc and am interested in getting decent quality stones. But dont want to necessarily spend hundreds and hundreds. Just not sure of what grits i need. I am basically just after grits that will get me by, not super high end professional super polished knives. What do you think i should aim to get? Also what YouTubers or websites are good to learn from?

        • as far as youtubers go, check out burrfection (i learned his technique/method and it worked for me), but this guy is really good too.

          Naniwa/Suehiro 800-1000 grit for knife maintenance.

          No need to go any higher or lower unless your knife is seriously damaged/munted (for lower grit) or higher grit for polishing. Don't fall for the multiple stones thinking, spend the most you can on one good stone, it will last a very long time and be the stone you use most. Although Naniwa CHosera 800-1000 costs around $90-$140, that one stone will last you more than 5-10 years and you wont have multiple stones that you never use (like me…learn from my folly guys)

          Would recommend watching the link that i posted

          • @KnifeEnthusiastBoi: Thats what i was thinking that id need at least a couple grits but ill take your advice and go for one good and about $100 isnt too bad. So naniwa is the brand and choosera the model? Where do you usually buy from?

            • @Joe1835: I just posted deal on Chosera 800,

              Also can consider the Cerax 1000

              and the KDS 1000/6000

              Naniwa is the manufacturer, Chosera is the "line" of stones, they also make "PRO", "Super", etc. lines.

              • @KnifeEnthusiastBoi: I just saw the deal you posted thank you! One more question if thats ok. Whats your recommendations for flattening. Can you get by with the budget ways like sandpaper or lower grit stones to flatten or is the nagura needed/better?

                • @Joe1835: Hey no worries, always happy to help where I can.

                  Great YT channel recommendation, I have binge watched a numerous amount of Burrfection vids and it's been super helpful!!

                  When I was shopping around I actually found Burrfection online store very competitive.

                  He does kits:

                  But of your just after stones he does those too.

                  The delivery and order turn around time was super quick and DHL even delivered my package on Sunday around 7pm. I was very surprised to say the least, even more so as we are in lockdown.

                  In terms of stones it depends on the knives you have but for your run of the mill general sharpening 800-1000 is what you are looking for as KEB mentions. 3000 is good for maintenance and getting a slight better edge as it takes off less than 800/1000 but gives you a crisp finish. I wouldn't suggest going over 3000> unless you own 60+ hardness material on your knives or know what your doing. Burrfection found sharpening on 3000+ on normal knives didn't have noticeable difference to warrant a higher grit.

                  If you are sharpening knives that have any chips then you will need <400. Yes, you can still use 800/1000 stones but it will take a much much longer time to get the chips out. You will excessively wear out the 800/1000 as a result. Other downside is you maintaining equal sharpening angle will be a challenge and most likely have uneven edge or scratch the knife (it happens and very common when starting out) from prolonged sharpening.

                  I would suggest getting a sink bringe and holder. While not essential they make for a much better sharpening experience and set you up for a easier work area.

                  Lastly you don't need a heap of stones. Just using two will be heaps! Even one will be great, two will give a better finish.
                  Don't buy stones in the same or similar grit range.
                  These are rough guidelines and good for beginners to follow. No point having stones with similar/close to grit range because it defeats the purpose in a way.
                  Range 1: 200-500
                  Range 2: 800-1000
                  Range 3: 3000-5000

                  • @vash5: Awesome info and recommendations thank you very much again for taking the time to explain! Your a legend 👍 and thanks to keb!

    • How much did you want to spend?

      While I 100% agree with OP, it all comes down to budget and what you want/knives you have.

      While you can get as couple of stones or 2 in 1 stone, long-term you ideally want to get a good quality stone that doesn't wear down as fast as something cheap so you can get used to the feel, quality and feedback to help improve your technique. In the end, your technique is what determines the sharpness more than the stones. It's just that some stones will help get a easier result based on their performance.

      I have a few splash n go and soaking whetstones myself. While I'm new to sharpening, I have done extensive research on my stones and can recommend Suehiro Cerax and Naniwa from personal experience and online reviews.

  • Looks like it's gone already. Must have been very little stock I guess.