【Chef HiroXMcusta Zanmai do a collab】Japanese Gyuto-Chef Knife Splash Damascus VG10-Linen Micarta Handle Size:21cm
・ChefHiro has over 11 million total followers on SNS
This knife produced and used by himself in collaboration with Mcusta Zanmai.
・knife Type:Gyuto-Japanese Chef knife
Usage of this knife:General foodstuffs except hard or frozen foods
Knife Type:Gyuto – Japanese Chef knife
Usage of this knife:General foodstuffs except hard or frozen
【Spec】
Knife: | 210mm |
Overall Length: | 355mm |
Blade Length: | 212mm |
Blade Height (at heel): | 44mm |
Spine Thickness above heel: | 1.94mm |
Weight: | 191g |
Blade
・Construction: Awase -Stain clad (3 layers)
・Grind: Double-edged Blade (50/50 Grind)
・Core Steel: VG10
・Cladding: Stainless Steel
・Hardness: 60 HRC
・Hand-sharpened
・Blade Finishes: Mirror finish / 33 layers Damascus dyed in light black(Light Kurozome)
Handle
・Shape: Octagonal for easy gripping
・Material: Black Linen Micarta with Nickel Silver
・Beautiful Mosaic Inlay
With paulownia wood box
Brand: Mcusta Zanmai
Made in Seki, Gifu, Japan
VG-10 is a cutlery-grade stainless steel produced in Japan. The name stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (V金10号) (kin means "gold" in Japanese). Like various other blade steels, it is a stainless steel with a high carbon content, containing 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, and 1.5% cobalt. It was originally designed by Takefu Special Steel Co. Ltd., based in Takefu, Fukui Prefecture, Japan (the former cutlery/sword-making center of Echizen).
Linen Micarta (linen reinforced phenolic laminate material) is an extremely durable thermoset laminated composite material made from layers of fine linen and phenolic resins. Micarta was originally developed and trademarked by Westinghouse in the early 1900s and ownership has passed on to International Paper in the 1980's and then to Norplex in 2003. Micarta/phenolics are known to be heat and wear resistant, easily machinable, durable, lightweight, corrosion resistant, low moisture absorption and comfortable to grip when used as handle material.
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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