【 Zanmai | VG-10 Damascus Boning Knife 16.5cm Red Pakkawood 】
Clad in multi-layer Damascus steel, this knife features a sharp tip for clean, close-to-the-bone performance. Specifically designed for precise deboning and trimming of silver skin, it offers a crisp and durable cutting experience.
🔗 Physical Demonstration Video: https://youtu.be/wGAi5PJtofY
─── Specification Details ─── ▫️ Rust Resistance: Excellent (High rust resistance)
▫️ Size: 16.5cm ✦ Thickness: Approx. 2mm
✦ Blade Width: Approx. 3.2cm
✦ Weight: Approx. 128g
✦ Handle Material: Red Pakkawood (Laminated Reinforced Wood)
▫️ Scabbard (Saya): Custom-made to fit ▪️ Multiple materials available ▪️ Please contact our editor for details~
─── Core Steel ▪️ VG-10 ─── VG-10 Precision Elemental Composition:
C: 1.0% (Ultra-high hardness core)
Cr: 15.0% (Top-tier corrosion resistance)
Co: 1.5% (Rare cobalt addition for enhanced toughness)
V & Mo: 1.3% (Ultimate wear resistance) ▪️ The combination of these elements excels in maintaining hardness and corrosion resistance. The ultimate balance of HRC 60-61 makes it particularly suitable for humid kitchen environments.
─── Soul of the Artisan: Fusion of Professional Grinding and Materials: Zanmai (Marusho Industry) ───
Renowned for its profound historical background and traditional craftsmanship, Marusho Industry inherits the superior techniques of Seki City cutlery. While respecting tradition, the company continuously innovates, introducing state-of-the-art manufacturing technologies and machinery to meet modern market demands. The products not only reflect exquisite craftsmanship but also demonstrate a perfect fusion of design and functionality.
The core philosophy of Marusho Industry lies in the balance between preservation and innovation. After completing basic processing with advanced equipment, skilled artisans perform meticulous polishing, ensuring each product possesses a high degree of completion and uniqueness. In the current market environment of commodity surplus, Marusho Industry creates products with distinct personalities through differentiated production lines and artisanal processes, thereby highlighting the unique value of its brand.
─── Knife Introduction ▪️ Boning Knife (Honesuki) ───
Used for separating meat from bone, this is a specialized tool in butchery for trimming sinew, bone, and cartilage. Featuring a relatively short and rigid blade, it is also effective for slicing meat or skinning. It has a thick heel for removing meat from the bone, while the sharp tip is used for precision cutting tasks.
【 Maintenance Precautions 】 Although stainless steel possesses good corrosion resistance, it may still rust under humid, high-salinity, or damaged conditions. It is recommended to keep it dry and perform regular cleaning and maintenance.
Avoid Extreme Hard Objects: Strictly prohibited from hacking frozen ingredients or hard bones to prevent structural damage, chipping, or nicking of the blade.
No Machine Washing or Drying: Do not use a dishwasher or dish dryer; high temperatures and potent detergents will damage the knife body and handle material.
Standard Cleaning Process: After use, hand wash with warm water and immediately dry thoroughly with a dry cloth or soft towel. Store in a ventilated and dry place.
【 Professional After-Sales Maintenance 】 The store provides professional kitchen knife sharpening services to ensure your beloved knife remains in peak condition at all times.
