Japanese Petty Knife - ZANMAI - Ultimate Aranami Serie - Size: 11/15cm
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.
The Ultimate Aranami serie is the Zanmai top-of-the-line. The product is made from Coreless Steel: a combination of VG10 and VG2 layers. Although it looks like Damascus, all the layers are hard.
The ocean waves shape painted on the blade was inspired by the traditional Japanese paintings.
The knife blade has the octagonal shape and both of tips with metal finish and details in mosaic.
This product includes a wood box.
Specifications:
| Knife | 11cm | 15cm | |
| Blade Length | 110mm | 150mm (5.90") | |
| Overall Length | 239mm | 275mm (10.82") | |
| Blade Height at Base | 26mm | 29mm | |
| Blade Thickness | 1,7mm | 1,7mm | |
| Weight | 97g | 106g |
- Steel Type: Coreless Steel (VG10 / VG2)
- Blade Type: Double Edged Blade
- Handle Type: Red Pakka Wood
- Serie: Ultimate Aranami
- Brand: Zanmai
- Maker: Marusho
- Made in 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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