Japanese Steak Knife - ZANMAI - Classic Serie - Pro Damascus Flame ...
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Japanese Steak Knife - ZANMAI - Classic Serie - Pro Damascus Flame - Size: 11,5cm

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.

¥12,100 *

¥12,100 Tax excluded

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Description

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 11,5cm
Blade Length 115mm (4.52")
Overall Length 235mm (9.25")
Blade Height at Base 20mm
Blade Thickness 1,5mm
Weight 70g
  • 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

Data sheet
Zanmai - 三昧
id718-11.5
4964496961206
Knife Care and Warnings

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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