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

The Ultimate3 Black Phoenix is the dramatic, limited counterpart to Mcusta Zanmai's flagship coreless gyuto. Built on the Ultimate3 platform, it presents the layered blade in a darker, more theatrical execution intended for collectors who still expect serious cutting performance. Coreless construction carries hard steel through the full patterned stack, creating a vivid Damascus surface without relying on a conventional single core and soft outer jacket. The result is technically demanding, visually unmistakable, and produced in quantities far below ordinary Zanmai lines. A black handle treatment completes the Phoenix theme and gives the 210mm blade a focused, modern profile. Exact batch-specific fittings and measurements remain to be confirmed, but the knife's purpose is clear: a scarce statement piece with the balance and versatility of a full-size Japanese gyuto.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Mcusta Zanmai
• Series: Ultimate3 Black Phoenix Limited Edition
• 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
• Black Phoenix Coreless Damascus
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 45mm
• Spine Thickness
• Above heel: 2.0mm
• Middle: 1.8mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Black Laminated Wood
• Fittings: Metal Kuchiwa and End Cap
• Length: 132mm
• Overall Length: 355mm
• Weight: 198g (6.98 oz)
• Mark: Mcusta Zanmai branding; exact batch markings TBC

About Mcusta Zanmai 三昧

Mcusta Zanmai is made by Marusho Industry in Seki City, Japan. Drawing on Seki's long blade-making tradition, the company integrates high-precision machining and laser cutting with detailed hand assembly, polishing, and sharpening. Its top series explore complex stainless constructions and elaborate handles while retaining practical balance and dependable kitchen performance.

Care:

The exact steel specification for this supplier batch remains to be confirmed, so treat the edge as a high-hardness stainless coreless blade. 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 use a dishwasher or leave the knife soaking. Clean the dark blade finish and handle gently to preserve their appearance.

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.