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$215.00 $236.50
"Zanshin" translates as “to keep one’s mind”. It is a mindset that we should retain our tension after completing a single action and be prepared for the next. For example, in a kendo match, even if you win, those who care Zanshin mindset do not show their joy, meaning that even if you defeat your opponent in front of you, he may still be attacking you again, or there may be a second opponent behind him. So, it is important to always remain focused and keep your mind calm.
In kitchen knives too, we chose this name in the hope that people will not be distracted when cooking, sharpening knives, or in any other situation, and that they will safely prepare delicious food and keep their knives sharp.
The VG10 Zanshin knives represent the pinnacle of culinary craftsmanship, meticulously fashioned by Sumikama Cutlery, a venerable entity situated in Seki, Japan, with a legacy tracing back to its foundation in 1916. Inheriting the esteemed tradition of swordsmithing that spans nearly eight centuries, Sumikama has seamlessly transitioned this rich heritage into the realm of kitchen cutlery, exemplified by their globally renowned "Kasumi series" of premium kitchen knives.
Introducing our lightweight and thin blade designed to effortlessly glide through food ingredients, reducing friction for a seamless cutting experience.
The meticulous craftsmanship includes a large Kireha (edge line) and an intricately hammered pattern for an elegant touch. Compared to the Zan Shin Ao series, the Sora series boasts a thinner blade, enhancing sharpness while requiring gentle handling to prevent chipping. However, its notable advantage lies in easy restoration and resharpening using mid-grain whetstones.
Available in various sizes tailored to different culinary needs, our 16.5cm Bunka or Santoku knife is ideal for beginners, while the 15cm Bunka or 12cm petty knife serves as a versatile second option.
Crafted with a walnut handle featuring a double-sided chestnut shape, our design ensures comfort and functionality for both right and left-handed users.
The blade of the Zan Shin Sora series exhibits a striking contrast, featuring an image reminiscent of rocky terrain juxtaposed against a hazy sky, evoking a sense of mystique.
Sharpness ★★★★☆ (4/5)
Hardness/durability ★★★★☆ (4/5)
Edge retention ★★★★☆ (4/5)
Ease of sharpening ★★★★☆ (4/5)
Rust resistance ★★★★★ (5/5)
Manufactured by Takefu Special Steel Co.,Ltd. Contains Carbon 1%, Chromium 15%, Molybdenum 1 %, Vanadium 0.2%, Cobalt 1.4%, Manganese 0.5%, Rockwell Hardness 58-60 HRC.
Quality Stainless steel that is recently introduced to the market, used for variety of industrial tools.
Because of cobalt added, it can be quenched in very high temperature so that it has superior hardness. Strong to wear, distort and corrode as well as good sharpness and edge retention.
| Type of Stainless Steel | HRC reference (the higher, the better in sharpness, edge retention and longer lifetime) | Price reference for general chef's knife 21cm |
| Silver-3/Ginsan-ko | 59-62 | $$$$ ($300-500) |
| UX10 | 59-61 | $$$ ($200-300) |
| VG10 and VG1 | 59-60 | $$ ($100-200) |
The walnut handle not only offers a natural feel but is also enhanced by a silver bolster, effectively preventing water ingress. Its double-sided chestnut shape ensures versatility for users, accommodating both right and left-handed individuals with maximum comfort.
All the knives are pre-sharpened to the optimal result. They are ready for the first cut!
Having been used for a while, even good knives can get chipped and rusty as seen in the above video, but don't worry!
Most of the minor issues can be fixed by sharpening on a #400-#1000 whetstone. We have tutorial videos for you to learn how to use whetstone. However, it might seem a bit hard work to get it done by yourself.
Kaz's knife is offering "Minor-issue warranty" which covers small chips and rust on the knives you purchased from us. You can always contact us when you feel your knife became dull, chipped, rusty, etc. We fix those minor issues and send the sharpened knife back to you, mostly for free of charge! (depending on how much work is required, also you bear the postage for sending the knife to us)
(*) Please be advised, we do not warrant major issues caused by misuses such as dropped, cutting bones or frozen food, putting too much force into hard materials, etc.
We ship products from Melbourne with Australia Post. Delivery for stocked items takes 1-4 business days depending on your location. Please allow extra 2-3 business days for an international delivery.
Free shipping applies above $250 orders.
Our policy lasts 7 days. If 7 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.
To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.
"Good knife will change your life"
The best shortcut to improving your cooking is to change to a good sharp kitchen knife.
If the knife cuts well, the ingredients will taste delicious. And a delicious dish puts a smile on the face of the people who eat it.
We want you to make life itself more fun by changing your kitchen knife. Let us guide you to choose the good knife to change your life.
Core steel - VG10 (stainless)
Cladding material - Soft stainless
Handle - Walnut with bolster (half tang Japanese style)
Blade bevel - double bevel (50:50)
Weight - 121g
Whole length - 30cm
Blade length - 16.5cm
Blade width - 4.1cm
Spine thickness - 18mm
Core blade : VG10 steel
Sharpness ★★★★☆ (4/5)
Hardness/durability ★★★★☆ (4/5)
Edge retention ★★★★☆ (4/5)
Ease of sharpening ★★★★☆ (4/5)
Rust resistance ★★★★★ (5/5)
Manufactured by Takefu Special Steel Co.,Ltd. Contains Carbon 1%, Chromium 15%, Molybdenum 1 %, Vanadium0.2%, Cobalt 1.4%, Manganese 0.5%, Rockwell Hardness 58-60 HRC.
Quality Stainless steel that is recently introduced to the market, used for variety of industrial tools.
Because of cobalt added, it can be quenched in very high temperature so that it has superior hardness. Strong to wear, distort and corrode as well as good sharpness and edge retention.
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