Nakiri • 165 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, better known as VG10, is one of the most common steel types on today’s knife market. The steel is produced by Takefu Special Steel in Echizen, Japan. VG10 is popular with both knifemakers and users thanks to its well-balanced combination of 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 the production process, various techniques can be applied to make the steel harder and refine its structure. Factors such as additional ingredients, the hardening process, and heat treatment all play an important role. In addition, the knowledge and skill of the knifemaker during the grinding process are crucial for the knife’s final sharpness and cutting performance.

At Slijperij Rangelrooij, we are big fans of VG10 steel. It can be brought to a very high level of sharpness and retains that sharpness for a long time. Despite the wide availability of VG10, we always pay close attention to blade geometry as well. Both aspects are extremely important and can strongly enhance each other—something our makers clearly distinguish themselves with compared to others.

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!