Mcusta Zanmai was founded only recently in 2006 by Shoji Hasegawa of the Marusho Industry. This brand is one of three in the company’s effort to streamline its specializations in knifemaking. As a testament to its company motto “Always Pioneers”, Mcusta Zanmai produces laser-cut Japanese knives by combining artisanal tradition in Seki, Japan with technological advancements in 3D rendering. Each part of a Mcusta Zanmai knife is done in-house, from its precise CNC machine design to production and refined handmade finish.
Mcusta Zanmai’s portfolio comprises limited lines of chef’s knives known for high sharpness and edge retention. Leveraging the toughest stainless steel and weather-resistant handles along with the beauty of its artisanal finishes, a Mcusta Zanmai is built to last.
Mcusta Zanmai focuses on only select lines of kitchen knives.
Best known for
Mcusta Zanmai is best known for its sharp and long-lasting Japanese knives.
Mcusta Zanmai doesn’t rest with just one type of steel. Its blades boast of fortified combinations such as 33 layers of VG-10 steel, AUS-8 steel enhanced with molybdenum and vanadium, and Takefu’s SG2 steel with stainless cladding.
Mcusta Zanmai uses durable handles such as linen Micarta and Pakka wood.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Mcusta Zanmai knives have a hardness grade of 60-64 HRC and an edge of 12-15 degrees. As such, hone the knife at its original angle using the Japanese Approach. However, be mindful of the original bevel of the blades. Some Mcusta Zanmai knives are single bevel blades which means that only one side of the knife is sharpened.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
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