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Mcusta Zanmai Beyond Kiritsuke Gyuto 240mm

Name: Mcusta Zanmai Beyond Kiritsuke Gyuto 240mm
Brand: Mcusta
SKU: ZBX-5007B
Price: 508.00 AUD
Availability: InStock

$508.00 AUD

Sale Sold out

Shipping calculated at checkout.

Quantity

Pickup available at Calgary

Usually ready in 24 hours

About Mcust Beyond - Based in Seki City, Mcusta is a family business solely focused on creating the best luxury blades, from kitchen knives to scissors. While most factory-made knives are stamped out from a sheet of steel, Mcusta laser cuts their knives to create their trademark blades as precisely as possible. After the blades are cut, all the assembly and sharpening is done by hand to ensure the best fit and finish possible.

I couldn’t have named this line better myself. They truly went beyond on this knife, utilizing some of the best knife steel in existence. Aogami Super is a very modern type of high-carbon steel; it keeps an incredible edge even better than more traditional carbon steels, but possesses many of the stain-resistant qualities of stainless steel.

I love that they kept the finishing touches simple: a tasteful ‘migaki’ finish on the blade, traditional Japanese Hinoki wood for the handle. This knife is a true powerhouse in a very elegant package.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

Shape	Kiritsuke
Blade Length	240 mm
Blade Height	49.1 mm
Blade Thickness Above Heel	1.7 mm
Weight	195 g
Steel Type	Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding *Rust Prone ⓘ* This knife can rust, click to learn more.
Rockwell Hardness	63–64
Edge/Bevel	Double (50/50)
Handle	Wa (Japanese) Handle - Twisted Octagon Hinoki Metal Bolster
Made in	Seki, Gifu, Japan
Knifeline	Mcusta Zanmai Beyond
Brand	Mcusta

Knife Care

Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

USE

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones, lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End grain wood is especially good. Plastic can be fine too, but certainly not glass, granite or bamboo.

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink” sound on the cutting board, change what you are doing.

CLEANING

• After use, wash the knife by hand with regular dish soap, rinse with hot water and dry by hand immediately. Dishwashers are very bad for knives.

• Wood handles may dry out over time and exposure to water. Simply treat them with some food safe mineral oil or beeswax.

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick. If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.

STORING

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover will do the trick if you keep knives in a drawer or travel case.

• A convenient wall magnet made with wood is a great way to show off your knives. Be sure to put it back spine first, then roll it onto the blade face. This will keep the edge from contacting the wood first.

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else.

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts.

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you.

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