Mcusta zanmai Damascus Santoku Knife 18 cm Classic Damascus Corian HKC-3003D

Crafted with a corian and stainless steel handle and a Damascus steel blade, the Mcusta Zanmai Classic Damascus series offers unparalleled performance and style. The ergonomic design ensures a comfortable grip, while the razor-sharp blade delivers precision cuts.

The santoku knife, a Japanese all-purpose kitchen knife, is known for its versatility. Its curved blade and comfortable weight make it ideal for precise chopping of meat, fish, and vegetables. The name "Santoku" translates to "three virtues," reflecting its ability to excel at multiple tasks.

Features

• 33 layers of Damascus steel with a VG-10 core

• Special Hamaguri sharpening method

• Extremely sharp blade

• White corian handle

• Embossed inscription "Zanmai" on the bottom of the handle

• Handwashing is recommended

• Made in Japan

Additional features

• Weight: 192 g

• Rockwell hardness: 60-62

• Blade length: 18 cm

• Overall length: 31.6 cm

• Special gift package

Hamaguri sharpening method

The Hamaguri V-Edge is a traditional Japanese sharpening technique that creates a distinctive V-shaped edge on knife blades by honing the bevel at a specific angle. This precise geometry, combined with the use of high-quality sharpening stones, results in exceptional sharpness, durability, and cutting performance.

Elegant white corian handle

The Classic Damascus' white handle is a work of art in itself, crafted from the renowned corian material. A blend of natural minerals and white acrylic, corian is exceptionally durable and hygienic. The handle's base is made of polished stainless steel and adorned with the striking embossed "Zanmai" inscription.

MCUSTA ZANMAI

Each Mcusta Zanmai knife is a tribute to the rich history of Japanese knifemaking. Crafted using traditional techniques passed down through generations of Seki swordsmiths, these knives blend centuries of knowledge with modern technology. By choosing a Mcusta Zanmai knife, you are not just purchasing a kitchen tool, but becoming a part of a long-standing tradition.