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.

Santoku belongs to the most universal forms of knives from Japan. Its tapered tip and slightly shorter blade compared to the Gyuto knife make it attractive to both practicing chefs and households around the world. Due to its increased blade width, the Santoku shape prompts you to chop as much as possible, which is perfect when preparing a lot of vegetables. Also, its standard length of 180mm will be quite enough when you need to cut a larger piece of meat, fish or the like.

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".