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Mcusta Zanmai Beyond Aogami Super Sujihiki 27 cm

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SKU: ZBX-5011B
Salesprice with discount
Sales price 376,00 €
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Incl. VAT 21%: 65,26 €
Usually shipped in 1-3 weeks, if available with pre-order
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Mcusta Zanmai Beyond Aogami Super Sujihiki 27 cm

The Mcusta Zanmai Beyond Sujihiki 27 cm is a Japanese slicing knife engineered for flawless, single-stroke carving. A three-layer san-mai (laminated) blade with an Aogami Super core delivers scalpel-like sharpness, while stainless cladding eases maintenance. The octagonal hinoki handle offers confident, fatigue-free control.

Aim of the Product

Designed to portion or shave cooked meats—roasts, ham, poultry—without tearing or wedging. The long, slim profile lets you glide through an entire slice in one draw cut.

Intended Audience

Professional chefs, serious home enthusiasts, and anyone who wants restaurant-grade plating at the cutting board. Ideal for users who already own a chef’s knife and want a dedicated slicer.

Product Use

  • Use a smooth, continuous pull to carve roasts, brisket, terrines, or sushi blocks.
  • Hand-wash only; dry immediately to prevent patina or rust on the carbon-steel core.
  • Oil the blade lightly with food-safe camellia oil for long-term storage.

Specifications & Technical Details

  • Blade construction: 3-layer laminate (Aogami Super core + stainless cladding)
  • Overall length: 43 cm
  • Blade length: 27 cm
  • Blade height: 4 cm
  • Spine thickness: 1.7 mm
  • Hardness: 63 – 65 HRC (Rockwell)
  • Edge grind: Double-bevel, symmetrical
  • Handle: Octagonal hinoki wood, sealed and bolt-through construction
  • Weight: ≈ 180 g

Other Useful Information

Maintenance Tips

Carbon steel rewards you with legendary sharpness but needs care:

  1. Dry the blade fully after each use; moisture or acids (citrus, onion) speed up corrosion.
  2. Never dish-wash—heat and detergents can soften the edge and stain the handle.
  3. For discoloration removal, use a non-abrasive cream cleanser and a soft sponge.

Glossary

  • Sujihiki: Long, narrow Japanese slicing knife meant for boneless proteins.
  • Aogami Super: Premium carbon steel alloyed with vanadium for extreme wear resistance and edge life.
  • San-mai: Three-layer steel construction—hard core sandwiched between softer outer layers.
  • HRC: Rockwell Hardness C scale; indicates steel hardness.
  • Hinoki: Japanese cypress, light yet durable, naturally antibacterial.

Manufacturer

Marusho Industry Inc.
2777-1 Shobuzawa, Seki, Gifu 501-3936, Japan
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Warranty: 24 months against hidden material or manufacturing defects when used and maintained as specified.

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