Japanese chef knife gyuto ZANMAI Beyond Series aogami super Size:21/24cm
Located in Seki City, Gifu Prefecture, a world-famous cutlery production area, Marusho Industry's products are made using a variety of high-performance machine tools and hand-finished by skilled craftsmen.
The products are offered to the world as "first-class products selected by sensitivity" and are highly evaluated.
The brands owned by the company include "Silky" for easy-to-use and functional scissors, "Mcusta" for high-quality pocket knives with Japanese technology and Japanese design, and "Zanmai" for authentic kitchen knives.
These knives are produced using the culture, craftsmanship of Seki's swordsmiths and advanced technology to make its unique taste products and the quest for superior cutting performance.
Knife with a modern design that is made from super blue steel on the blade and has a spiral-shaped handle.
| Knife | 21cm | 24cm |
| Overal length | 365mm | 405mm |
| Blade length | 210mm | 240mm |
| Height at blade base | 44mm | 49mm |
| Blade thickness | 1.8mm | 1.8mm |
| Weight | 163g | 197g |
- Blade material: Carbon super blue steel (aogami super)
- Structure: Warikomi (3 layers - stainless outside and carbon super blue steel inside)
- Double bevel for right and left handed
- Handle material: hinoki wood
- Handle shape: spiral
- Series: Zanmai Beyond
- Brand:Zanmai
- Made in Seki , Japan
Please be careful!
・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.
・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade.
・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.
・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture.
・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.
・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.
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