ザンマイ

Why is this the best way to sharpen Japanese knives with whetstones?

2010-06-02T23:12:16Z

We recommend that you use our whetstone (introduced on the maintenance page of this website) when you resharpen our knives. Our knives are designed with a convex shape (HAMAGURI). This shape is very fine. As you can see on the process page, we take many steps to form a shape that holds a sharp edge. This process is one of our outstanding techniques. We use several high-tech machines, as well as experienced handwork, to express this ideal shape.

In the beginning, the material starts as a flat form. Then, we grind the material to a rounder and thinner shape. This convex shape is very thin, but durable and sharp, and the curb line is very gradual. The reason why we recommend the use of whetstones is so you can control your sharpening gradually, step by step. And as you know, the whetstone surface is totally flat, so the fine edge can touch the surface in a precise manner, and finally, you can end up with a great edge. To achieve this result, you will need time to develop your sharpening skills. In addition, a convex shape is easier to resharpen. The reason for this is that there is no angle between the tip of the edge and the surface. We call it '2 (kanjI), or "second angle" in English. Some products with this type of edge can be seen in comparitively Western styles, as well as standard types. This is also one of the ways kitchen knives are produced. In this case, we recommend the use of a sharpening stick or grinder. Returning to the subject of the convex shape, it is our belief that this shape is always maintaining the form that can best be sharpened. For the novice, it usually takes about 20 minutes, but with time and practice, this time can be reduced to about 7 minutes, depending on what type of condition the knife is kept on a daily basis.

Below are 2 pictures of cross sections. On the left is a our knife with a convex style. On the right, is a knife with a second angle. Please compare them.

Convex style (You can see the fine edge line)

The 2010 International Home+ Houseware Show in Chicago

2010-04-14T06:00:09Z

This was our first appearance at the International + housewareShow, held at the McCormick Place convention center in Chicago from March 14th to 16th. Thae scale of the show was huge, with crowds of exhibitors and customers contributing to the energy.

Our booth's motif was a traditional Japanese Tea Ceremony. We used red and black colors to highlight our concept, and hung an authentic Japanese paper umbrella for added effect. To complete the scene, our president ( in town from Japan) gave hand-sharpning demonstrations for knif aficionados and novices alike.

As it was our first time in Chicago we felt we needed to do something special, so we took the occasion to launch our brand new ZANMAI PRO and MCUSTA PRO lines for the North American market. Without a doubt the crowd favorite was our Quince handle ZANMAI PRO series.

This year's IHHS in Chicago was a big moment for us. We couldn't be happier with the responce, and we can't wait for next year!

Handmade or Machine-made?

2009-11-05T01:27:40Z

We aim to design products that reflect a certain level of refinement and style using CNC machines and other high-tech processes. In other words have developed a balance between machine-made and handmade, and every series we produce requires a unique combination of the two. Therefore, our products are going to be unique.
Technically, our products are factory products but we strive for custom made quality as much as possible.
Times have changed since the days of hand-forged samurai blades. The number of highly skilled craftsmen has been declining for decades now, and there are fewer and fewer young knife makers training to take their place. Faced with this challenge, we have created a double edged strategy: to encourage the development of this next generation of craftsmen (we hire and train young design and engineering school graduates) while taking full advantage of all the new technology and processes available to us.

What's so different about MCUSTA?

2009-11-05T01:26:44Z

MCUSTA is a vertically integrated family business founded on a deep respect for traditional techniques and craftsmanship, and also the importance of innovation and contributing to the evolution of our craft.

We operate on the principle that the only way to ensure consistently excellent products is by owning our own factory and our own machines. Our staff is involved in every step of the production process (product design, grinding, polishing, packaging and inspecting to name just a few) - which means we are able to maintain complete control over production quality.

In addition, we listen to our customers' opinions, and use their suggestions, because we want our products to better suit their needs, tastes and styles.

In a short, our company is very flexible so we can respond quickly to special requests from customers. And this is how we are able to create such a wide range of products while maintaining such a high level of quality.

What does ZANMAI mean ?

2009-11-05T01:24:45Z

The word ZANMAI in Japanese is commonly used to mean LUXURY, but it has its roots Buddhism.
If you want to know more, please Click here
http://www.zanmai-japan.com/products/what_does_zanmai_mean.html

How can we purchase your Kitchen Knives?

2009-11-05T01:23:38Z

MCUSTA knives are not available for purchase on this website, however we would be happy to put you in touch with one of our regional distributors.

If we do not have a distributor in your region yet, please contact us at:
http://www.zanmai-japan.com/company/

http://www.zanmai-japan.com/distribute/

Do I have to take care of my MCUSTA HOCHO?

2009-11-05T01:22:20Z

The high carbon blades on our HOCHO kitchen knives are designed to hold a very sharp edge, however they are also susceptible to rust if they are not properly maintained. To ensure many years of superior performance we recommend that you take special care of your ZANMAI knife - after every use wipe it clean with water, then dry it; store it safely in a well ventilated area; and be sure to sharpen it with a recommended whetstone to preserve its edge.

For more information on how to maintain your MCUSTA knife, please visit our Maintenance page at:
http://www.zanmai-japan.com/maintenance/

What is the difference between a Japanese HOCHO kitchen knife and a Western kitchen knife?

2009-11-05T01:20:27Z

Basically, Japanese kitchen knives are edged one side, while Western kitchen knives are edged on both sides of the blade.

Also, Japanese kitchen knives generally use Carbon Steel for their blades because it is very hard, keeps a sharp edge and is easy to sharpen when it does get duller. While Japanese knives do require some maintenance and a bit of getting used to, Japanese SUSHI chefs prefer to use Carbon Steel HOCHO because of their unbeatable sharpness.

It is true that Western kitchen knives may be easier to use from the start, and require less maintenance than Japanese knives, however they are very rarely able to equal a Japanese kitchen knife in terms of precision and sharpness. In recent years, however, some Western knife makers have begun using carbon steels such as VG-10 for their blades, which is a significant advancement.

If you are trying to decide which type of knife to use, we suggest you give both a try. Decide for yourself which knife feels right, and is best suited to your needs.

We would be happy to answer any other questions at: tomo@ash.name

ABOUT BLACK PAKKAWOOD

2009-09-24T04:08:15Z

Black Pakkawood is created using intense heat and pressure to fuse multiple layers of treated hardwoods into a beautiful, durable and moisture resistant composite.

Advantages:
1. Due to its interlaced fibers, Pakkawood can be produced in an incredible variety of shapes and sizes.

2. Pakkawood, made from resin-treated hardwood, is water-resistant, sanitary, and as easy to care for as plastic.

3. Pakkawood has the appearance, weight, and grip of hardwood, and is far more durable.

Natural wood is also a good material for handles. It is, however, slightly more difficult to care for, and most wood handles are not water or temperature resistant.

We have found Black Pakkawood to be an excellent material for crafting exciting new handles, with nearly all the advantages and none of the disadvantages of natural wood.

Zanmai

2009-08-03T17:35:00Z

VG-10

高級ステンレス刃物鋼V金10号は、サビに強く、長切れすると評価されています

ブレイド特長： きちんと肉抜きされたハマグリ形状になっています

VG-10 2Pタイプ
■ ブレイド材	VG-10
■ 口金	ラミネートパッカー
■ 中金	洋白

VG-10 3Pタイプ
■ ブレイド材	VG-10
■ 口金	洋白
■ ハンドル	ラミネートパッカー

高級合金の洋白を口金にし、変形や劣化に強い、ラミネートパッカー材を精密に削り出して造りだされています。

変形や劣化に強いラミネートパッカー材を口金・ハンドル部に使用し、精密に削り出して造りだされています。

ダマスカス

高級ステンレス刃物鋼V金10号を心金にした、32層の積層鋼を使用しています

ブレイド特長： きちんと肉抜きされたハマグリ形状になっています

ダマスカス 2Pタイプ
■ ブレイド材	32層VG10ダマスカス
■ 口金	洋白
■ ハンドル	ラミネートパッカー

ダマスカス 3Pタイプ
■ ブレイド材	32層VG10ダマスカス
■ 口金	ラミネートパッカー
■ 中金	洋白
■ ハンドル	ラミネートパッカー

高級合金の洋白を口金にし、変形や劣化に強い、ラミネートパッカー材を精密に削り出して造りだされています。

変形や劣化に強いラミネートパッカー材を口金・ハンドル部に使用し、精密に削り出して造りだされています。

Zanmai PLA

2009-08-03T16:00:00Z

■ ブレードの特徴

ZANMAI　PRA包丁シリーズのブレード材には、実用性と経済性を考慮しモリブデンバナジューム材を採用しています。高度な焼入れとサブゼロ処理を施すことにより、確かな切れ味を実現しました。
ブレードは本格高級包丁と変わらないハマグリ形状に仕上げています。

ハマグリ形状に加工するされたブレードは刃に強度を持たせ、硬いものもスムーズに切断できる切れ味を提供します。

ハマグリ刃は食材に食い込みやすく、かつ刀身の強度も保てる理想的な構造といえます。

左利き用ブレード

ZANMAI　PRA　シリーズでは、本格的な左利き包丁もご用意しています。
右利き包丁のハマグリ形状が右側にあるように、左利き包丁には左側にハマグリ形状があり、小刃も左側に付けられています。（図②）

■ ハンドルの特徴

ハンドル形状

ハンドル全身にブレードを組み込んだ設計になっており、目に見えない所までこだわり製作されています。（図③）

ZANMAI　PRA包丁シリーズは、いろいろな握り方でも握れるように、プラスチックハンドルでは初めてとなるブレードとハンドルの境に段の無い一体型を採用しています。
実用性を重視して何度も試作を繰り返し、大変握りやすい形状に仕上がっています。（握り方例）

握り方例

多彩なハンドルカラー

様々な素材、環境に合わせて使い分けれるよう多彩ならカラーをご用意しました。
お好きな色をお選びください。

MCUSTA　YASUHISA MODEL

2009-08-03T15:00:00Z

■ VG-10　コーリアン


ペティー90mm YMW-2000V 価格: 10,180円	ペティー110mm YMW-2001V 価格: 10,810円	ペティー150mm YMW-2002V 価格: 12,180円

三徳180mm YMW-2003V 価格: 14,910円	洋牛刀180mm YMW-2004V 価格: 14,910円	洋牛刀210mm YMW-2005V 価格: 16,270円

フレンチ225mm YMW-2006V 価格: 17,530円	洋牛刀240mm YMW-2007V 価格: 19,530円	菜切160mm YMW-2008V 価格: 15,640円

ボーニング145mm YMW-2009V 価格: 17,740円

■ VG-10　黒合板


ペティー90mm YMB-2000V 価格: 10,180円	ペティー110mm YMB-2001V 価格: 10,810円	ペティー150mm YMB-2002V 価格: 12,180円

三徳180mm YMB-2003V 価格: 14,910円	洋牛刀180mm YMB-2004V 価格: 14,910円	洋牛刀210mm YMB-2005V 価格: 16,270円

フレンチ225mm YMB-2006V 価格: 17,530円	洋牛刀240mm YMB-2007V 価格: 19,530円	菜切160mm YMB-2008V 価格: 15,640円

ボーニング145mm YMB-2009V 価格: 17,740円

■ ダマスカス　コーリアン


ペティー90mm YMW-2000D 価格: 15,330円	ペティー110mm YMW-2001D 価格: 16,170円	ペティー150mm YMW-2002D 価格: 17,530円

三徳180mm YMW-2003D 価格: 19,530円	洋牛刀180mm YMW-2004D 価格: 19,530円	洋牛刀210mm YMW-2005D 価格: 21,630円

フレンチ225mm YMW-2006D 価格: 23,520円	洋牛刀240mm YMW-2007D 価格: 25,620円	菜切160mm YMW-2008D 価格: 20,580円

■ ダマスカス　黒合板


ペティー90mm YMB-2000D 価格: 15,330円	ペティー110mm YMB-2001D 価格: 16,170円	ペティー150mm YMB-2002D 価格: 17,530円

三徳180mm YMB-2003D 価格: 19,530円	洋牛刀180mm YMB-2004D 価格: 19,530円	洋牛刀210mm YMB-2005D 価格: 21,630円

フレンチ225mm YMB-2006D 価格: 23,520円	洋牛刀240mm YMB-2007D 価格: 25,620円	菜切160mm YMB-2008D 価格: 20,580円

-Distributor recruitment!

2009-07-09T05:20:00Z

We are currently recruiting distributors and sales representatives to enlarge our sales network mainly for the USA and Canada, and we invite you to contact to us if you have an interest on our products.

Our company policy:

2009-07-09T05:10:00Z

We strive to offer the best quality and price on the market, and we are very careful to maintain consistent prices in keeping with our reputation as purveyors of consistently excellent kitchen knives. As such we are seeking people who truly believe in our products as much as we do.

Our aim is, of course, to guarantee consistently reliable, top quality products to the end user.

Our products are quoted for fixed price sale in order to ensure maximum consumer confidence in our brand. If you feel the same way about honesty, consistency and excellence in sales and distribution, please do not hesitate to contact us.

Procedure to build up a business relation:

2009-07-09T05:00:00Z