Name: Chef's knife
Brand: Mcusta Zanmai
SKU: Mcusta-Ultimate-210GY
Price: 530.95 EUR
Availability: InStock

Chef's knife

Mcusta-Ultimate-210GY

€530,95 EUR

VAT included for EU orders.

Mcusta Zanmai | Gyuto | V-Toku2

Mcusta Zanmai Ultimate – Limited Edition Gyuto 210 mm

Gyuto chef's knife with a 210 mm blade.

The Mcusta Zanmai Ultimate Limited Edition is an exclusive Japanese kitchen knife crafted in Seki, Japan. The blade features a rainbow-like Damascus pattern surrounding a core of V-Toku2 steel. V-Toku2 is a high-carbon steel that offers an excellent balance of edge retention, toughness, and ease of sharpening.

The black Micarta handle is complemented by a polished metal bolster and a decorative mosaic pin.

The Ultimate series combines modern Japanese knife-making techniques with exceptional fit and finish and outstanding cutting performance. The thin blade and finely sharpened edge make this gyuto ideal for a wide range of kitchen tasks, from preparing vegetables to slicing meat and fish.

The knife comes presented in an elegant wooden box.

Blade length: 210 mm
Weight: 190 g
Core steel: V-Toku2
Manufacturer: Mcusta Zanmai
Made in: Seki, Japan
Handle: Black Micarta with mosaic pin and metal bolster
Packaging: Wooden presentation box

Manufacturer: Mcusta Zanmai
Model: Gyuto
Length: 210 mm
Steel: V-Toku2
Rostfritt stål | Rostfri kappa
HRC: 62-63HRC
Forging:
Handle material: Pakkawood

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.