Mcusta Zanmai "Forest" Molybdenum Gyuto
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This Zanmai "Forest" gyuto has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The solid monosteel blade gives the knife a clean look, and the AUS8 steel makes the knife very affordable. Although the Molybdenum steel does not offer as good edge retention as the VG10, it is slightly more forgiving. The unique hand-polished green micarta handle showcases Zanmai's refined production qualities - a result of merging Seki's blade making tradition with innovative technologies. The spine and choil of this series are less polished than other higher-end series, but still offers better overall fit and finish than other knives at this price range. The signature Zanmai fit and finish can still be seen all over this knife, from the beautiful handle with mirror finished end cap to the precision ground blade.
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Mcusta Zanmai
- Model No.: HBG-6004M / HBG-6005M / HBG-6007M / HBG-6013M
- Knife Type: Gyuto
- Construction: Monosteel
- Grind: Double-edged Blade (50/50 Grind)
- Steel Type: AUS-8
- Hardness: 58-59 HRC
- Blade Length: 180mm (7.1") / 210mm (8.3") / 240mm (9.4") / 270mm (10.6")
- Blade Height (at heel): 42mm / 47mm / 50mm / 57mm
- Spine Thickness
- Above heel: 2.2mm / 2.3mm / 2.2mm / 2.2mm
- Middle: 1.8mm / 1.9mm / 2.0mm / 1.8mm
- Shape: Western-shaped
- Material: Green Micarta
- Length: 125mm / 127mm / 127mm / 178mm
- Overall Length: 312mm / 345mm / 374mm / 404mm
- Weight: 167g (5.89oz) / 205g (7.23oz) / 217g (7.65oz) / 230g (8.11oz)
- Mark: In Japanese Kanji "Zanmai" (三昧) ; Mcusta Zanmai logo ; "Molybdenum Vanadium" ; "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 bringing 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.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
While I have owned cheaper Japanese knives in the past (likely made in China), this was my introduction to quality Japanese knives. I bought the 240 mm version of this knife. From the unboxing to the first use, I was greatly impressed. Quality made and out of the box sharp. I tested it on my Edge-On-Up Industrial Edge Tester PT50A and out of the box it scored consistently a 170ish rating. But the real test was in the kitchen. How well would it hold up to finely chopped onions, garlic and ginger? How well would it provide thinly sliced daikon, etc? It held up better than any of my previous cheap Japanese knives as well as my high end German made knives. I have always tried to maintain my cookware (knives especially), but have realized, both that I may not have done as well as I thought and started out with products (knives) that were not as good as what is available. This is a quality knife for the price. While I am sure it is not as good as other Gyutou lines. If you are willing to spend some money but not necessarily break the bank, you will not go wrong with the Mcusta Zanmai "Forest" Molybdenum Gyuto. I don’t know that this is considered an entry level Japanese knife but I would say if this is your first time purchasing a quality Japanese knife, this is a safe bet.
I put 15 hours on it. I prefer this knife over eight inch chef knives. It’s a beautiful knife I throughly enjoy the handle. I suspect that everyone is secretly jealous that my knife is the biggest and the sharpest out of 25 cooks. The only thing that I don’t like is that my supervisor dropped it and now the tip is bent 😿