Revolution – A True Refresh in the Knife Market
The Revolution series introduces a completely new approach to kitchen knife design, pairing simplicity with the finest materials available. These knives are at the top of every chef’s and hobbyist’s wishlist due to their exceptional durability and performance.
Kiritsuke – The Universal Chef’s Knife
Kiritsuke is one of the most prestigious knives in Japanese cuisine, regarded as a universal tool for top chefs. A head chef must be able to take over any station at any time, and that’s where the Kiritsuke excels. It features a straight blade profile and a K-tip, allowing versatility in preparing meat, fish, and vegetables. Due to its striking aesthetics and superior functionality, the Kiritsuke is highly sought after.
San-mai Construction and SG2 Steel
The blade is crafted using the San-mai technique, incorporating the latest generation of powder steel – SG2. This means the knife offers a two-in-one combination: an extremely durable blade and a sharp edge that maintains its cutting power for a long time.
Handle – Decagonal Perfection
Mcusta has refined its handle design to absolute perfection, as seen in this model. Made from high-quality red pakkawood, it comes in a decagonal shape. Unlike traditional Japanese handles that are octagonal, this handle features ten precisely shaped angles for maximum comfort.
Specifications:
Manufacturer: Mcusta Zanmai
Blade Type: Kiritsuke
Blade Length: 230 mm
Overall Length: 380 mm
Knife Weight: 187 g
Bevel Type: Double bevel
Spine Thickness: 1.9 mm
Steel: SG2
Hardness HRC: 63±1
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
Send request
