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Mcusta Zanmai  |  SKU: ZM-HZ2-3010V

Mcusta Zanmai Hybrid VG10 Sujihiki 240mm

$5,259.00 $6,186.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Mcusta Zanmai Hybrid VG10
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 164 g | 5.8 oz
Edge Length 240 mm | 9 29/64″
Heel Height 37 mm | 1 29/64″
Width @ Spine 2.3 mm | 3/32″
Width @ Mid 1.9 mm | 5/64″
Width @ 1cm from Tip 0.7 mm | 1/32″
Steel VG10 | Stainless
Blade Construction Monosteel
Hardness (HRC) 59 - 61
Handle Zanmai Hexagonal WA
Region Seki
Best for
  • First-timers
  • Pro chefs
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Zanmai Hybrid V is built for one thing: effortless slicing. Its thin spine and ultra-thin grind give it laser-like precision – ingredients glide apart with barely any drag. You feel the difference instantly.

    At its heart is VG10 steel, chosen because it holds a sharp edge longer, meaning less time sharpening and more time cooking. The blade is solid monosteel (single material), giving it a clean, minimalist look that's pure function.

    But Zanmai never forgets beauty. The hexagonal pakkawood handle feels fantastic and secure in your grip, finished with a striking nickel silver kuchiwa (bolster). This detail screams quality, showing off Zanmai's skill: mixing Seki City's deep knife-making roots with smart, modern techniques.

    And the little things? They shine. The mother-of-pearl inlay adds a subtle touch of class, while the finely polished spine and choil mean no hot spots, even during marathon prep. From the tip to the bolster, the Hybrid V oozes Zanmai's meticulous fit and finish – modern performance wrapped in timeless Seki craft. 

    Pros Cons
  • Great for professionals
  • Ideal for the household
  • Easy to look after
    		•
  • Relatively hard to sharpen
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Mcusta Zanmai

    Forged in Seki City, Japan, MCUSTA Zanmai knives masterfully blend tradition with modern tech. Their signature look comes from stunning Damascus-patterned stainless steel cladding surrounding a super-sharp VG-10 core. This combo offers beauty, durability, and incredible edge retention. Many blades feature a practical "Tsuchime" (hammered) finish that helps food stick less. They're typically paired with handsome, durable Pakkawood handles.

    The name "Zanmai" reflects a state of perfect focus, mirroring the brand's commitment to creating knives that are both precision tools and works of art – razor-sharp performers with undeniable style. They're for those who appreciate how Zanmai seamlessly blends old-world craftsmanship and contemporary engineering.

    • Profile: Sujihiki

      Slicer

      The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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    • Steel: VG10

      Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

      VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 59- 61

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    • Construction: Monosteel

      A "monosteel" construction in the context of Japanese kitchen knives refers to knives that are made from a single type of steel. Unlike traditional Japanese knives that might use a layered steel construction (like "san mai," which sandwiches a hard core steel between softer steel layers), monosteel knives are crafted from a single piece of steel throughout the blade. This type of construction can offer a balance of durability, ease of sharpening, and maintenance.

      Monosteel knives are appreciated for their uniformity in material properties across the blade, providing a consistent cutting experience. This also means the characteristics of the steel will be applied to the whole blade, if a monosteel blade is made of carbon steel, the entire surface of the blade will require maintenance to prevent rust and discolouration. This too, applies to the hardness, an uniformly hardened blade can be difficult to manufacture, and can be quite difficult for uers to perform thinning.

      It should be noted that monosteel knives are usually not forged, as the forged knives, along with differential heat treatment line is called Honyaki.

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    • Finish:

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    • Handle Specs

      Profile: Hexagonal WA

      Material:

      • Pakka Wood

      Experience the distinctive fusion of precision engineering and ergonomic comfort with Mcusta Zanmai’s signature handle. Meticulously machined into a refined hexagonal profile, it offers exceptional control and a naturally intuitive grip, subtly tapered towards the blade for enhanced balance and reduced hand fatigue. At its heart lies an elegant, non-removable mosaic pin, a mark of artisanal detail. Crafted from resilient, laminated pakka wood, the handle ensures remarkable stability, imperviousness to moisture, and enduring beauty through years of rigorous use. This design delivers unwavering security and sophisticated tactile pleasure, embodying Mcusta Zanmai's dedication to functional artistry.

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