Mcusta Zanmai "Hybrid" VG10 Gyuto 240mmMcusta Zanmai "Hybrid" VG10 Gyuto 240mmMcusta Zanmai "Hybrid" VG10 Gyuto 240mmMcusta Zanmai "Hybrid" VG10 Gyuto 240mmMcusta Zanmai "Hybrid" VG10 Gyuto 240mmMcusta Zanmai "Hybrid" VG10 Gyuto 240mmMcusta Zanmai "Hybrid" VG10 Gyuto 240mm
Mcusta Zanmai "Hybrid" VG10 Gyuto 240mm
Mcusta Zanmai "Hybrid" VG10 Gyuto 240mm
Mcusta Zanmai "Hybrid" VG10 Gyuto 240mm
Mcusta Zanmai "Hybrid" VG10 Gyuto 240mm
Mcusta Zanmai "Hybrid" VG10 Gyuto 240mm
Mcusta Zanmai "Hybrid" VG10 Gyuto 240mm
Mcusta Zanmai "Hybrid" VG10 Gyuto 240mm
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Mcusta Zanmai "Hybrid" VG10 Gyuto 240mm

$499.00 NZD
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Mcusta Zanmai "Hybrid" VG10 Gyuto 240mm
$499.00 NZD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Monosteel Migaki VG10
Hardness
60 HRC
54 Soft 67 Hard
Maintenance
Low, set and forget
1 / 5
How to care for this steel
Style
Gyuto
Blade Material
Monosteel Migaki VG10
Handle Material
Black Pakkawood with Mother of Pearl Inlay
Bevel
Double Bevel
Edge Length
245mm
Overall Length
390mm
Spine Thickness Heel/Mid
2mm
Blade Height @ Heel
50mm
gWeight
211g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

VG10 steel, a high-end Japanese stainless steel, is renowned for its superior edge retention and sharpness. Enriched with carbon and chromium, it offers excellent corrosion resistance. The addition of cobalt, molybdenum, and vanadium enhances its hardness and durability, making VG10 steel ideal for a great everyday workhorse knife steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

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