Mcusta Zanmai "Ultimate3 - White Phoenix" Coreless Damascus 210mm Gyuto

Ultimate3 sits at the summit of Mcusta Zanmai's kitchen-knife production, and this limited 210mm gyuto is made to feel special before it ever reaches the board. Its coreless Damascus blade uses alternating hard-steel layers rather than a conventional soft-clad core, producing a bold wave pattern with cutting steel carried throughout the stack. Mcusta's precision machining and hand finishing bring unusual consistency to a construction that is difficult and time-consuming to execute. The octagonal red laminated-wood handle is framed by metal fittings and mosaic-pin details, giving the knife the presence of a collector piece without sacrificing daily usability. Fast, balanced, and highly corrosion resistant, this is a flagship gyuto for the cook who wants Zanmai's most ambitious blade technology in a scarce supplier-specific configuration.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Mcusta Zanmai
• Series: Ultimate3 Limited
• Model No.: ZUPW3-L105R
• Manufacturer: Marusho Industry
• Knife Type: Gyuto
• Blade
• Construction: Coreless Damascus
• Grind: Double-edged Blade (50/50 Grind)
• Blade Steel: VG10 / VG2 Coreless Steel
• Damascus Layers: 70
• Hardness: TBC
• Hand-finished, hand-sharpened
• Blade Finishes
• Pronounced Coreless Damascus Wave Pattern
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 45mm
• Spine Thickness
• Above heel: 2.0mm
• Middle: 1.8mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Red Laminated Wood
• Fittings: Metal Kuchiwa and End Cap
• Decoration: Mosaic Pins
• Length: 132mm
• Overall Length: 355mm
• Weight: 198g (6.98oz)
• Mark: Mcusta Zanmai branding; exact batch markings TBC

About Mcusta Zanmai 三昧

Mcusta Zanmai is produced by Marusho Industry in Seki City, a region with more than 800 years of blade-making history. The company combines modern precision processes, including CNC machining and laser cutting, with skilled hand finishing and sharpening. Zanmai is particularly known for intricate laminated handles, polished fittings, and technically ambitious stainless blades.

Care:

Coreless stainless Damascus offers strong corrosion resistance, but the hard layered edge still requires careful use. Hand wash with a soft sponge, dry promptly, and store safely after use. Avoid bones, frozen foods, hard fruit pits, twisting, prying, and abrasive cleaning. Do not place the knife in a dishwasher. Clean the metal fittings and mosaic-pin handle gently, without prolonged soaking.

Cutting Surface:

Recommended cutting surfaces include wood, rubberized boards, high-end composites, and quality plastics such as polyethylene. These forgiving surfaces help protect and prolong the knife's edge. Avoid glass, metal, stone 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 while allowing precise control over the edge.