Classic Pro Flame is the most popular series to come from Mcusta Zanmai forge. The elegant and timeless design makes these knives popular with both professionals and households. People often choose this series when buying a set of knives.

The nakiri knife is considered the most ideal knife for cutting vegetables. Its flat profile allows it to simultaneously contact the worktop with a large surface area and make a clean and precise cut. It is excellent for chopping and mincing herbs or garlic. In addition to everything mentioned, what makes Nakiri really special is the extremely thin blade that goes through the hardest foods without any problems. Even when slightly dulled, due to this feature, it will give you the impression that the Nakiri is perfectly sharp for an extremely long time.

The blade is made of VG10 steel, hardened to 61HRC, which guarantees perfect and long-lasting sharpness. This knife features 32 layers of Damascus and one layer of center VG10 steel for a total of 33 layers, giving the blade a unique look that will delight every time you look at it.

The handle is made of European-style red pakka wood. It provides a secure and non-slip grip, and is additionally attached to the blade with two stainless steel rivets and one in a mosaic pattern. The bottom of the handle itself is made of stainless steel with an engraved forge logo and is ideal for tasks such as crushing garlic.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".