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.

A boning knife serves us for boning work, be it meat or fish, and is quite similar to what we call a pangler. This knife is somewhat more delicate than its European counterparts due to the much harder steel and very specific shape, you should be careful not to try to cut bones or apply strong pressure with it. With proper use, you will enjoy separating any piece of meat, but certainly also filleting fish!

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".