Sekishin FREX Palette knife – Japanese precision for pastry work
The Sekishin FREX series is created in Seki, Japan – an area known for its proud craftsmanship and world-class knife production.
The palette knives in the series combine high-quality Japanese stainless steel (SUS 420J2) with an ergonomic polypropylene handle that provides perfect balance, control and comfort - even when working for long periods of time.
Precision and control
The FREX palette knives have been developed for professional confectioners and bakers who value accuracy.
The flexible blade allows you to distribute whipped cream, glaze or mousse with millimeter precision, while the stable construction makes it easy to lift and move baked goods without damaging the surface.
Functional and hygienic design
The ergonomic handle lies comfortably in the hand and withstands both intense use and washing up, while the stainless steel blade ensures long durability and easy cleaning. The series is available in several sizes, so you can choose the model that best suits your work – from detailed decoration to larger surfaces.
Specifications:
Brand: Sekishin 関進工業
Producing Area: Seki-Gifu/ Japan
Product Type: Spatula
Size: 342 x 34 x 14mm
Weight: 72g
Handle: Polypropylene
Steel: 420J2
Update: July 18, 2025
Maintenance & Care
CARE AND MAINTENANCE:
NEVER PUT YOUR KNIVES IN THE DISHWASHER! That's it, and it applies to all knives. There are far too many chemical processes and changing heat effects for it to be good for anything made of steel. Most stock material cannot withstand it either.
You can roughly divide knives into two categories when we talk about care and maintenance; carbon knives (carbon knives) and stainless/semi stainless knives.
Carbon steel can be sharpened insanely sharp and holds an egg well (edge retention), but can rust and patina. Stainless steel has the advantage of being less prone to rust, but is not quite as sharp. Roughly speaking, because there are gradually many stainless "super steels" that have close to the same properties as carbon steel.
USE
Pay attention to how hard the knife is hardened. Be especially careful with knives of 60 hrc and above. Hard foods can "chip" the blade. Be careful with fruit stones, bones, shellfish, woody stems or very hard cheese. Frozen foods are a total no-go.
Your cutting board plays a big role. Use wood. Endwood is particularly good. Plastic can also be fine, but definitely not glass, granite or bamboo. Hinogi (cypress) is particularly good and otherwise there are from the very top shelf, rubber cutting boards with wooden handles.
Scraping the edge of the knife sideways will dull or damage your knife. Instead, use the back of the knife to move items across the cutting board. Do not twist the edge or pry the tip and for the record, your knife is NOT a screwdriver!
CLEANING
After use, wash the knife by hand with ordinary washing-up liquid, rinse with warm water and dry immediately. No dishwasher! Highly reactive steel, such as white #1, can be advantageously wiped off regularly during use. These types of steel can benefit from a little oil on the steel from time to time.
Wooden handles can dry out over time and exposure to water. Simply treat them with some food-safe mineral oil or beeswax. Can possibly lightly sanded with sandpaper before and after.
STORAGE
Take care of the egg, for your own sake and the sake of the knife. A saya (sheath) is optimal, but a simple blade cover will be fine if you store knives in a drawer or travel bag. Loosely lying in a drawer is a super bad solution.
A wall magnet made of wood is a great way to display your knives. Be sure to put it back on the spine first, then roll it on the surface of the blade. This will prevent the egg from making contact with the tree first. Steel knife magnets are a bad idea as they will scratch the blade of the knife.
Knife blocks are not optimal, neither for the egg nor for hygiene.
MAINTENANCE
All knives should be straightened before each use. This is best done on a leather strap. Steel irons are unsuitable for knives with a hardness of 59 and above. A ceramic version can be used here, but you have to be aware that it will grind and remove steel every time you use it. It is not appropriate if the egg simply needs to be "raised". We can help with leather straps and their use.
When the knife gradually becomes so dull that a decidedly Sharpening is unavoidable, this is best done on wet stone or a slow grinding machine. If you don't have the skills or the courage, drop it off with us and we'll take care of it.