Zanmai Pro Santoku Knife 7 inch (180mm)
The Mcusta Zanmai Pro series of knives are crafted using cutting edge technology, while still respecting the rich sword making traditions of Seki, Japan. The blades are precision laser cut, not stamped, from 8A Molybdenum steel. They are ground with convex, or Hamaguri edges for efficient cutting, ideal blade strength, and are extremely sharp. These knives have a modified bolster that is tapered to accommodate the pinch grip style of knife holding and fitted with Dupont Corian handles that are expertly shaped and finished.
- Santoku Knife ( Multi Purpose Knife )
- 7" Blade.
- Steel Type – Molybdenum / Vanadium
- Blade – Double Edge
- Handle Material – Corian Dupont
- Bolster – Stain resistant Steel / HRC (Rockwell Hardness 57)
- Wooden Saya Available Here Z238 C
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.
