Japanese Chef Gyuto Knife - ZANMAI - Revolution Serie - Decagonal Green Handle - SPG2 Steel - Size: 21cm
"Mcusta” is a knife brand based in Seki City, Gifu Prefecture, whose name comes from the precision and finesse of its products, which are a fusion of Japan's advanced processing technology and traditional craftsmanship.
The company's unique design, with its unique Japanese atmosphere, and its energetic development of limited edition models, have earned it a high reputation worldwide.
The differential of the Revolution Serie knives is the decagonal handle - never seen before on the market. Its ergonomic design fits firmly and comfortably to the hand shape. It is the best handle of the brand, developed by state-of-the art technology ZANMAI.
The blade material is the SPG2 steel, a powder-made stainless steel, made in Japan. It is known for the excellent wear resistance and corrosion resistance. The hardness level is at 61HRC, which provides an excellent cutting edge.
This knife blade is made of 3 layers, resembling to Japanese swords.
Specifications
| Knife | 21cm |
| Blade Length | 210mm (8") |
| Overall Length | 370mm (14") |
| Blade Thickness | 1,9mm |
| Blade Height at Base | 45mm |
| Weight | 176g |
- Steel Type: SPG2 (Powder Steel)
- Blade Type: Double Edged Blade
- Handle Type: Green Micarta
- Serie: Revolution
- Brand: ZANMAI
- Made in Japan
Please be careful!
・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.
・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade.
・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.
・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture.
・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.
・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.
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