Zanmai Classic Pro Gyuto

VG-10 is a high-carbon stainless steel known for its ability to hold a razor-sharp edge significantly longer than standard kitchen knife steels. It balances hardness with corrosion resistance, meaning you get professional-grade sharpness without the high maintenance required by carbon steel blades.

Yes, Pakkawood is an engineered material created by layering wood veneers with resin, making it exceptionally durable and moisture-resistant. It provides the warmth and aesthetic of natural wood while standing up to the rigors of daily use without warping or cracking.

To maintain the 60-61 HRC hardness, use a high-quality whetstone for sharpening rather than a pull-through sharpener, which can damage the Damascus pattern and the blade geometry. Regular honing with a ceramic rod will help keep the edge aligned between sharpenings.

While the Gyuto is a versatile workhorse, it is designed for precision slicing, dicing, and chopping vegetables and boneless proteins. You should avoid using it on bones or frozen foods, as the hard, thin edge is prone to chipping under heavy impact.

Seki is a historic hub for Japanese blade-making, and knives finished there undergo rigorous quality control processes. This designation ensures that the blade geometry, handle fit, and final edge sharpening have been inspected and refined by skilled artisans rather than mass-produced entirely by machines.