Mcusta Zanmai "Classic Premium" Damascus 240mm Gyuto

The Zanmai Classic Premium series is known for its classic ironwood handle, a fine mirror polish on 33 layers of Damascus cladding. The thin profile of the Zanmai means the knife has a lighter handling and is a superb chef knife in the kitchen. Zanmai knives have beautiful polish and unique finish, a result of merging Seki's blade making tradition with innovative technologies.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Mcusta Zanmai
• Model No.: HKI-3007D
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG-10
• Jigane (Cladding): Stainless Steel
• Hardness: 60 HRC
• Hand-sharpened
• Blade Finishes: Damascus
• Blade Length: 240mm (9.4")
• Blade Height (at heel): 50mm
• Spine Thickness
• Above heel: 2.3mm
• Middle: 2.2mm
• Handle
• Shape: Western-shaped
• Material: Ironwood (Kokutan)
• Bolster: Stainless Steel
• Length: 118mm
• Overall Length: 382mm
• Weight: 247g (8.71oz)
• Mark: In Japanese Kanji "Zanmai" (三昧) ; Mcusta Zanmai logo ; "33Layers VG-10 Damascus Steel" ; "Made in Japan" 
• Engraved mark (bottom cap) : Mcusta Zanmai logo with Mirror Finishing

About Mcusta Zanmai 三昧

Mcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also brining innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening: 

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.