Mcusta Zanmai Beyond Aogami

A specialized Japanese knife designed for cutting herbs and vegetables. Thanks to the rectangular blade, you can quickly transfer the chopped ingredients to a salad bowl or to a frying pan. An experienced chef can create decorative, translucent slices using a thin Nakiri knife (katsura-muki method). The straight cutting edge is used for vertical cutting and allows you to use many different techniques, such as julienne or chiffonade.

Blade - 3-layer laminate - Aogami Super carbon steel core Handle - twisted octagonal hinoki wood Hardness - 63- 65 HRC +/- 1 Total length - 31.7 cm Blade length - 16.5 cm Blade width - 4.9 cm Blade thickness - 1.7 mm Sharpening method - double-sided symmetrical grinding Weight - approx. 175 g