Zanmai Hybrid VG-10 Honesuki
The Mcusta Zanmai Knife Series for professional use is made using high carbon VG-10 stainless steel, it is engineered for maximum rust resistance and a long-lasting edge. The beautiful Octagonal shape handle with nickel/silver bolster gives this knife a excellent balance and great feel when used for cutting.
- 5.7" blade.
- Stainless steel and plywood.
- Weights 160g.
- Each.
Characteristics of blade
Blade material: VG - 10
Handle material: Black plywood
VG - 10 material is the highest peak among stainless steel materials, and you can attach a sharp blade equivalent to Japanese knife as well. It is strong against rust and can last a wonderful sharpness.
This product is unavailable
Characteristics of the blade
The blades are manually drawn by skilled craftsmen to molybdenum · vanadium material which was baked at proper temperature are finished in a sharp sharpness.
Easy to digest into foodstuffs, and bewitching blade
The claws grinned by skilled craftsmen are easy to dig into the foodstuff and can be said to be the ideal structure with strength.
Features of the handle
Since the blades are connected to the ass gold, they are designed to be very strong. We made use of opinions from many end users. A well-balanced handle, easy-to-hold design, and each one has been polished clean and finished. The handle is three-dimensional finished to fit the hand.
What is "Zanmai"?
"Zanmai" is used in Japanese language to mean "luxury". The word is however in fact derived from the Sanskrit term "Samadhi", which refers to the state of consciousness induced by complete mediation. We trust you will find that our knives match their "Zanmai" name in all its meanings.
Attention
Do not cut frozen food, bones or other hard objects. Keep away from bleach, acid, high heat and open flame. Do not wash in machine.
Knife Care
After using, wash knife carefully with mild detergent on a soft sponge and rinse well with clean water. After washing, dry blade and handle carefully and thoroughly with a dry towel. Store knife in a ventilated but safe location. Hone and sharpen blade regularly.
