Traditional Japanese blade making methods were being influenced by modern technology and recent innovations in steel production, mentioned a blacksmith called Yasuhisa Hasegawa. The result is our Zanmai Musou Collection. This series is offered to the world as “first-class products selected by sensitivity” and are highly evaluated. In Zanmai Musou series, there is powder steel at the core, a steel that keeps its sharpness extremely long and a steel that is not only hard, but also tough. The name Musou is Japanese for – incomparably good, a name the knife lives up to. The core steel in R2 is hardened to 62 – 64 HRC. The blade is very thin, which gives you wonderful cutting properties and an optimal knife. The handles of the Zanmai Musou Collection are composed of Light Pakkawood with mosaic pin using a rounded base for a comfortable grip. The full tang and mid bolster give outstanding balance and comfort. Each knife is packaged in its Black cardboard gift box. Wash by soft sponge with kitchen detergent and rinse well after use. Not dishwasher safe. Store in a clean, dry place.
Please Note: The handle being natural wood can vary in colour.GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.