Mcusta Zanmai "Revolution" R2/SG2 210mm Gyuto

Knives in Mcusta Zanmai’s “Revolution” series are made of SPG2 powder steel, heat-treated to 61 HRC. It’s exceptionally popular among professional chefs due to its hardness and sensitiveness. The knives have a “revolutionary” decagonal design, which you haven’t seen on the market. The ergonomic soft, bent handle design provides superb easy handling.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Mcusta Zanmai
• Model No.: ZRG-1205G / ZRR-1205G / ZRB-1205G
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): SPG2 (Super Gold2)
• Jigane (Cladding): Stainless Steel
• Hardness: 61 HRC
• Hand-sharpened
• Blade Finishes: Kasumi Polish
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 45mm
• Spine Thickness
• Above heel: 1.8mm
• Middle: 1.8mm
• Handle
• Shape: Jyukkaku (Decagonal) with inlaid mother of pearl
• Material: Green Micarta / Red Pakka Wood / Black Pakka Wood
• Length: 135mm
• Overall Length: 358mm
• Weight: 171g (6.03oz) / 165g (5.82oz) / 163g (5.74oz)
• Mark: In Japanese Kanji "Zanmai" (三昧) ; Mcusta Zanmai logo ; "SPG2 Power Steel" ; "Made in Japan" 

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:

Wash and dry with a soft sponge, and safely store after use. 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.