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.
Sujihiki & Slicers:The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut.Function – Slicing and carving of meat and fish without bones.Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available)Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.