The Mcusta Hybrid Splash series represents a fusion of Seki's blade-making tradition and innovative technologies, resulting in refined production quality. In addition to the well-known finish in the Zanmai style, this series is also characterized by unique damascus patterns that are more developed than in other series of Mcusta knives, so each knife from this series is unique in itself. From the beautiful mother-of-pearl ornaments to the finest polished blade that gives the impression of a mirror, this series is a favorite choice for fans of damask patterns.

Gyuto shape serves us as the most universal knife in the kitchen. It is an excellent choice for the first Japanese knife, and with it we can perform almost all tasks in the kitchen, from the smallest ones like chopping garlic to cutting large pieces of meat or fish.

This Zanmai series of knives has a unique and sophisticated coating of 33 layers of Damascus steel with VG10 steel at the core, while the thin back of the blade and finely honed blade give the impression of laser cutting performance.

Hybrid Splash has a simpler but very ergonomic handle, made of non-slip pakka wood. The hexagonal design of the handle, which for most of its length turns into a round handle, prevents the hands from slipping, even with wet hands it is very easy to handle the knife. A simple pin combined with a stainless steel collar that blends perfectly with the handle, further embellishes and secures the red decorative spacer.

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".