Japanese Chef Gyuto Knife - ZANMAI - Revolution Serie - Decagonal Red Handle - SG2 Steel - Size: 21cm
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 Revolution serie has decagonal handle, being its great differential, never seen on the market before. It is the best Zanmai handle. The ergonomic handle design fits firmly and comfortably into the hand.
The blade steel is SG2, a powder stee made in Japan, and known by the excellent resistance to wear and corrosion. The hardness level is at 61HRC, with an amazing sharpness.
The blade of this knife is made up of three layers, and it looks like Japanese swords.
Specifications
| Knife | 21cm |
| Blade Length | 210mm (8") |
| Overall Length | 370mm (14") |
| Blade Thickness | 1,9mm |
| Blade Height at Base | 45mm |
| Weight | 176g |
- Steel Type: SG2 Powder Steel (funmatsu haisuko)
- Blade Type: Double Edged Blade
- Handle Type: Red Pakka Wood (R)
- Decagonal Handle
- Serie: Revolution
- Brand: Zanmai
- 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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