The Mcusta Hybrid Splash series represents a combination of the blacksmith tradition of Seki city 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.

Nakiri is the main knife when it comes to preparing vegetables. Its flat and thin blade comes into contact with the worktop with a large surface and easily passes through even the hardest vegetables. Nakiri is a shape specially designed and suitable for cutting vegetables, but it can also be used for cutting and preparing other foods in the kitchen.

This Zanmai series of knives has a unique and sophisticated construction 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.

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

When you choose the Mcusta brand, you're not just buying a knife – you're buying lasting value for future generations.

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. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

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 rind, pits...
-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".