Japanese Santoku Knife - ZANMAI - Classic Serie - Pro Damascus Flame - Size: 18cm
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.
This knife is made from VG10 core damascus steel, and its bottom has the flat shape, being able to be used as a garlic kneader, and also as a holder to keep the knife standing.
Specifications:
| Knife | 18cm | ||
| Blade Length | 180mm (7.08") | ||
| Overall Length | 320mm (12.59") | ||
| Blade Height at Base | 45mm | ||
| Blade Thickness | 1,9mm | ||
| Weight | 155g |
- Steel Type: Stainless 33 layered damascus VG-10
- Blade Type: Double Edged Blade
- Handle Type: Red Pakka Wood
- Serie: Classic Pro Damascus Flame
- 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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