Mcusta Zanmai
Mcusta Zanmai "Beyond" Aogami Super Kiritsuke Gyuto with Hinoki Twisted Handle
$336.00
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This is a kiritsuke gyuto knife from Zanmai's latest "Beyond" Aogami Super series has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The beautiful brush polished jigane clads Aogami Super (Blue Super) steel core, one of Japan's most superior high carbon steel, enabling superb edge retention and behind the edge thinness. The unique and brand new octagonal twisted Hinoki handle with nickel silver kuchiwashowcases Zanmai's refined production qualities - a result of merging Seki's blade making tradition with innovative technologies. The signature Zanmai fit and finish can be seen all over this knife, from beautiful mosaic pin on the smoothly polished handle to the finely polished spine and choil. The core steel is mirror polished, the the naturally fragrant hinoki handle sports a sharp looking akamaki (red ring). This knife comes in a beautiful Zanmai Paulownia wood box.
Spec:
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Mcusta Zanmai
- Model No.: ZBX-5005B / ZBX-5007B
- Knife Type: Kiritsuke Gyuto
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami Super (Blue Super)
- Jigane (Cladding): Stainless Steel
- Hardness: 64 HRC
- Hand-sharpened
- Blade Length: 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 44mm / 50mm
- Spine Thickness
- Above heel: 1.7mm / 1.7mm
- Middle: 1.6mm / 1.7mm
- Handle
- Shape: Nejire Hachikaku (Twisted Octagonal)
- Material: Hinoki
- Decorative: Mosaic Pin
- Kuchiwa: Nickel Silver
- Length: 135mm / 139mm
- Overall Length: 363mm / 393mm
- Weight: 162g (5.71oz) / 198g (6.98oz)
- Mark: In Japanese Kanji "Zanmai" (三昧) ; Mcusta Zanmai logo ; "Blue Steel" ; "Made in Japan"
- Comes in a Decorative Wooden Box (Paulownia Box)
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:
Aogami Super (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. 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.
Customer Reviews
Based on 5 reviews
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R
Excellent presentation with the box
Scary Sharp! I’ll keep it, in its box when not in us
G
The f and f is next level. Everything was perfect. The spine is super thin and allows me to cut sashimi even better than my yanagabi. It leaves no evidence of trauma on the fish at all and cuts evenly even with a 50/50 bevel. The super blue steel patina is beautiful against the stainless steel clad. Even though this knife is long because of its light weight and kiritsuke shape I can mince shallots with ease. The reason I was initially attracted to this knife is because in the pictures it appears to have a more curved edge than other kiritsuke knives. I was hoping it would be excellent for rocking and I was correct. The handle is a more unique shape than a traditional Japanese knife and it makes admiring this knife special.
Overall I am really loving this knife
A
This knife is nice I like how simple it looks but baddass at the same time honestly the more I use it the more I like it , it’s really sharp as well.
B
This is by and large the best knife that I have ever owned. Razor sharp, great edge retention, not totally stainless but not far off, 240mm is the perfect size for the knife as well. Perfectly balanced and comfortable, everything about this is amazing. If I really had to pick and choose, the blade is ever so slightly too curved, making a direct chop or slicing motions slightly more difficult to cut all the way through a product, but you can always use other methods of cutting. Or maybe I'm just doing it wrong lol
J
I work in a very busy kitchen and love this knife. It is very versatile for my task, from cutting veggies, to cutting meats. The handle is comfortable and forms to my hand beautifully, never feels like it's slipping even with greasy ingredients. Also went with the 240mm, I used a 8" chef knife for a long time. Once I got used to the length of this knife though, it's almost all I use.