Mcusta Zanmai "Ultimate3 - White Phoenix" V-Toku2 Color Damascus 210mm Gyuto

Ultimate3 sits at the summit of Mcusta Zanmai's chef-knife production, and this limited 210mm gyuto is made to feel special before it ever reaches the board. Its colored Damascus cladding produces a bold wave pattern with V-Toku2 cutting steel treated to a hardness of 64 HRC. Mcusta's precision machining and hand finishing bring unusual consistency to a construction that is difficult and time-consuming to execute. The octagonal hinoki wood handle is framed by metal fittings and mosaic-pin details, giving the knife the presence of a collector piece without sacrificing daily usability. Fast, balanced, and highly corrosion resistant, this is a flagship gyuto for the knife collectors who want Zanmai's most ambitious blade making attempt and the most stunning result. This knife comes in a beautiful Zanmai Paulownia wood box. Spec: Origin (Made in): Seki, Gifu Prefecture, Japan Brand: Mcusta Zanmai Series: Ultimate3 Limited Manufacturer: Marusho Industry Knife Type: Gyuto Blade Construction: San Mai Grind: Double-edged Blade (50/50 Grind) Hagane (Core Steel): V-Toku2 Jigane (Cladding): Stainless Steel Hardness: 64 HRC Hand-finished, hand-sharpened Blade Finishes Colored Damascus Blade Length: 210mm (8.3") Blade Height (at heel): 45mm Spine Thickness Above heel: 2.0mm Middle: 1.8mm Handle Shape: Hachikaku (Octagonal) Material: Hinoki Wood Fittings: Metal Kuchiwa and End Cap Decoration: Mosaic Pins Length: 132mm Overall Length: 355mm Weight: 198g (6.98oz) Mark: 三昧 Mcusta Zanmai, Rainbow Damascus Steel, Made in Japan About Mcusta Zanmai 三昧 Mcusta Zanmai is produced by Marusho Industry in Seki City, a region with more than 800 years of blade-making history. The company combines modern precision processes, including CNC machining and laser cutting, with skilled hand finishing and sharpening. Zanmai is particularly known for intricate laminated handles, polished fittings, and technically ambitious stainless blades. Care: V-Toku2 steel is not corrosion resistance, and will develop rust if not regularly and promptly dried. The blade core will develop patina which is not a fault. Hand wash with a soft sponge, dry promptly, and store safely after use. Avoid bones, frozen foods, hard fruit pits, twisting, prying, and abrasive cleaning. Do not place the knife in a dishwasher. Clean the metal fittings and mosaic-pin handle gently, without prolonged soaking. Cutting Surface: Recommended cutting surfaces include wood, rubberized boards, high-end composites, and quality plastics such as polyethylene. These forgiving surfaces help protect and prolong the knife's edge. Avoid glass, metal, stone 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 while allowing precise control over the edge.