This santoku knife from Zanmai’s latest “Beyond” Aogami Super series is crafted from premium carbon steel. It features a thin spine and an exceptionally fine grind, delivering true laser‑like cutting performance. The beautifully brushed jigane clads an Aogami Super (Blue Super) steel core—one of Japan’s finest high‑carbon carbon steels—renowned for outstanding edge retention and remarkable thinness behind the edge.
The brand‑new, uniquely twisted octagonal Hinoki handle with a nickel‑silver kuchiwa ring highlights Zanmai’s refined craftsmanship, blending Seki’s traditional blade‑making heritage with modern innovation. Zanmai’s signature fit and finish is evident in every detail: from the elegant mosaic pin on the smoothly polished handle to the finely polished spine and choil.
The core steel is mirror‑polished, while the naturally fragrant Hinoki handle features a striking akamaki (red ring). The knife is presented in a beautiful Zanmai Paulownia wood box.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
Send request
