Wash and dry with a soft sponge, and safely store after use. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks. Zanmai’s laser cutting of VG10 steel produces high precision finish on monosteel blades. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also brining innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. While embracing Seki’s blade making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies.
Mcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. Sujihiki knives are perfect complements to both Santoku or Nakiri Japanese knives.īlade material: 32 layers of Damascus steel + VG-10 core (VG10 composition: C-1%, Cr-15%, Mo-1%, V-0.2%, Co-1,5%) It is a very precise knife, and its length means that the cut will be made in one smooth movement. Sujihiki knives have a double-sided cut, and their long, narrow blades are designed for processing meat and fish. The Mcusta Zanmai Sujihiki knife, is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish, or terrines.
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