Steakknife • 115 mm • Red pakka • 33 layers VG10 • Japanese hybrid handle • for both left and right hand use

Damascus kitchen knives continue to be used habitually all over the world. Offering the best in structure and strength. In addition to sharpness, it also motivates people to cook more with its beautiful aesthetics. Craftsmen at Zanami stop at nothing to provide great strength, edge retention, and sharpness. The blade is ground by by hand and has a razorsharp finish. Classic Pro series are provided in red pakka and black micarta with stunning red fillers and mosaic pin decorated in the handle.

VG10 – Takefu Steel

Very Gold 10, commonly known as VG10, is one of the most widely used steel types in today’s knife market. It is produced by Takefu Special Steel in Echizen, Japan. VG10 is favored by both makers and users for its excellent balance between performance and ease of use.

It is a stainless steel with a high carbon content, alloyed with elements such as chromium, molybdenum, vanadium, and cobalt. Chromium provides corrosion resistance, while vanadium contributes to wear resistance during intensive use.

Although VG10 is widely used, there are clear differences in quality and performance. During production, various techniques can be applied to refine the steel’s structure and hardness. Factors such as alloy composition, heat treatment, and quenching play a major role. Additionally, the skill and experience of the knife maker in grinding the blade are crucial for achieving optimal sharpness and cutting performance.

At Rangelrooij Sharpening, we are great fans of VG10 steel. It can be sharpened to a very high level and retains its edge for a long time. Despite the wide availability of VG10, we always pay close attention to blade geometry as well. Both are essential and reinforce each other—something our makers clearly excel at.

Elwin de Veld about Zanmai Mcusta

President Tomohiro Hasegawa, is young compared to other knife factory owners in Seki region. The company itself is also relatively young in the tradition of knife makers. Making chef knives now for a little more then 10 years, the focus was was always on scissors and pocket knives. All knowledge in the past years gained is passed to the new generation. This combined with new technologies makes Zanmai a well respected knifemaker. 

"We are classmates", as Tomo san always refers to when we meet. Both born in 1974, living the knife life and passionated in what we do: Zanmai!