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By virtue of sharpening thousands of great (and not so great) knives, my eye for quality steel has become finely "honed".
It may not take a metal expert to recognize good steel, but it helps to work with them on a daily basis. I can't say
enough for VG-10, the core steel used in these knives. They take an extremely sharp edge, are tough and flexible enough
to hold up in professional kitchens, and stay sharp for much longer than the vast majority of premium knives available today. For
more information about buying MCUSTA ZANMAI knives please contact me directly.
About the ZANMAI line of knives
Personalizing your MCUSTA ZANMAI Chef's Knives
MCUSTA ZANMAI Knives: Knife making in Seki, Japan
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