kitchen knife made in Japan

We recommend that you use our whetstone (introduced on the maintenance page of this website) when you resharpen our knives. Our knives are designed with a convex shape (HAMAGURI). This shape is very fine. As you can see on the process page, we take many steps to form a shape that holds a sharp edge. This process is one of our outstanding techniques. We use several high-tech machines, as well as experienced handwork, to express this ideal shape.

In the beginning, the material starts as a flat form. Then, we grind the material to a rounder and thinner shape. This convex shape is very thin, but durable and sharp, and the curb line is very gradual. The reason why we recommend the use of whetstones is so you can control your sharpening gradually, step by step. And as you know, the whetstone surface is totally flat, so the fine edge can touch the surface in a precise manner, and finally, you can end up with a great edge. To achieve this result, you will need time to develop your sharpening skills. In addition, a convex shape is easier to resharpen. The reason for this is that there is no angle between the tip of the edge and the surface. We call it '2 (kanjI), or "second angle" in English. Some products with this type of edge can be seen in comparitively Western styles, as well as standard types. This is also one of the ways kitchen knives are produced. In this case, we recommend the use of a sharpening stick or grinder. Returning to the subject of the convex shape, it is our belief that this shape is always maintaining the form that can best be sharpened. For the novice, it usually takes about 20 minutes, but with time and practice, this time can be reduced to about 7 minutes, depending on what type of condition the knife is kept on a daily basis.

Below are 2 pictures of cross sections. On the left is a our knife with a convex style. On the right, is a knife with a second angle. Please compare them.

Convex style (You can see the fine edge line)

We aim to design products that reflect a certain level of refinement and style using CNC machines and other high-tech processes. In other words have developed a balance between machine-made and handmade, and every series we produce requires a unique combination of the two. Therefore, our products are going to be unique.
Technically, our products are factory products but we strive for custom made quality as much as possible.
Times have changed since the days of hand-forged samurai blades. The number of highly skilled craftsmen has been declining for decades now, and there are fewer and fewer young knife makers training to take their place. Faced with this challenge, we have created a double edged strategy: to encourage the development of this next generation of craftsmen (we hire and train young design and engineering school graduates) while taking full advantage of all the new technology and processes available to us.

MCUSTA is a vertically integrated family business founded on a deep respect for traditional techniques and craftsmanship, and also the importance of innovation and contributing to the evolution of our craft.

We operate on the principle that the only way to ensure consistently excellent products is by owning our own factory and our own machines. Our staff is involved in every step of the production process (product design, grinding, polishing, packaging and inspecting to name just a few) - which means we are able to maintain complete control over production quality.

In addition, we listen to our customers' opinions, and use their suggestions, because we want our products to better suit their needs, tastes and styles.

In a short, our company is very flexible so we can respond quickly to special requests from customers. And this is how we are able to create such a wide range of products while maintaining such a high level of quality.

The word ZANMAI in Japanese is commonly used to mean LUXURY, but it has its roots Buddhism.
If you want to know more, please Click here
http://www.zanmai-japan.com/products/what_does_zanmai_mean.html

MCUSTA knives are not available for purchase on this website, however we would be happy to put you in touch with one of our regional distributors.

If we do not have a distributor in your region yet, please contact us at:
http://www.zanmai-japan.com/company/

http://www.zanmai-japan.com/distribute/

The high carbon blades on our HOCHO kitchen knives are designed to hold a very sharp edge, however they are also susceptible to rust if they are not properly maintained. To ensure many years of superior performance we recommend that you take special care of your ZANMAI knife - after every use wipe it clean with water, then dry it; store it safely in a well ventilated area; and be sure to sharpen it with a recommended whetstone to preserve its edge.

For more information on how to maintain your MCUSTA knife, please visit our Maintenance page at:
http://www.zanmai-japan.com/maintenance/

Basically, Japanese kitchen knives are edged one side, while Western kitchen knives are edged on both sides of the blade.

Also, Japanese kitchen knives generally use Carbon Steel for their blades because it is very hard, keeps a sharp edge and is easy to sharpen when it does get duller. While Japanese knives do require some maintenance and a bit of getting used to, Japanese SUSHI chefs prefer to use Carbon Steel HOCHO because of their unbeatable sharpness.

It is true that Western kitchen knives may be easier to use from the start, and require less maintenance than Japanese knives, however they are very rarely able to equal a Japanese kitchen knife in terms of precision and sharpness. In recent years, however, some Western knife makers have begun using carbon steels such as VG-10 for their blades, which is a significant advancement.

If you are trying to decide which type of knife to use, we suggest you give both a try. Decide for yourself which knife feels right, and is best suited to your needs.


We would be happy to answer any other questions at: tomo@ash.name