Mcusta Zanmai - Classic VG10 Damascus Gokujo 165(HKB-3009D)

Made in  Seki City

About Mcusta Zanmai -

Mcusta knives are straight-up beautiful. In addition to their stunning damascus finish, they produce a wide array of shapes that cover every job you’ll need a knife for in the kitchen. 

The handles incorporate more steel than many Japanese blades, much like the full tang handles we’re used to. Combined with their incredibly high-performance steel, you get a blade capable of extreme precision and sharpness with a confident, recognizable feel in hand. As a result, these knives are especially beloved by both professional chefs and home cooks who are making the transition to Japanese steel from a background with German knives. 

Mcusta is a family business specializing in creating the best luxury blades, from kitchen knives to scissors. While most factory-made knives are stamped out from steel, Mcusta laser cuts their knives to create their trademark blades as precisely as possible. After the blades are cut, all the assembly and sharpening is done by hand to ensure an excellent fit and finish.

Mcusta Zanmai’s Classic Damascus series is stunning in both performance and aesthetic. The striking appeal of the Damascus blades with either their highlighting or contrasting handles, would make a fine addition to any kitchen. At the same time, the elegant performance of these hand-finished blades meets or exceed the needs of professionals and home-chefs alike.

As a part of Zanmai’s cutlery collection that features 33-layers of steel with a VG-10 core. This type of blade construction, complete with a full-tang, adds a bit of weight and balances out well. It cuts very fine and is responsive to standard honing techniques.

Product Details:

• Steel Type: VG10/ stainless clad
• Hardness: Estimated HRC of 60-62
• Handle Material: Pakkawood/nickle ferrule
• Heel Height: 31mm
• Weight: 161g
• Edge Length: 165mm
• Handle: Yo(Western)

Care:

Hand-wash stainless steel knives immediately after use with warm soapy water. Dry thoroughly with a towel right away to prevent water spots and corrosion — do not air dry. Never place them in the dishwasher, as high heat and detergents ruin the edge and handle. Store securely in a knife block, magnetic strip, or sheath

Maintenance: Use wooden or plastic cutting boards; avoid glass, granite, steel, and bamboo. Use a ceramic honing rod regularly to maintain the edge.