Classic Pro Zebra is a series that, so to speak, was born from the Flame series of Mcusta forge knives. The shapes, length of the blade and design are almost identical with the difference in the handle which is in the Zebra series in black number which gives it a level of luxury. This series allows you to fully experience the feeling of using a blade reminiscent of Japanese swords.

Sujihiki, or as it is called in the French cooking school Slicer, is a knife that we use when processing large pieces of meat or fish. This knife will go through steaks and roasts with ease and make every cut perfect. The length of the blade of 270 m is more than enough for any task in the kitchen and is especially suitable for preparing Sushi and Sashimi.

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 in this series is made of micarta, one of the most durable materials for making a knife handle. Micarta is obtained by carefully stacking a row of fabric and a row of resin, which after drying acquire ideal characteristics for this purpose. This series was named Zebra precisely because of the texture of the handle, which resembles the black and white color of the animal of the same name. It is attached with two stainless steel rivets and one in a mosaic pattern. The bottom of the handle 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".