Knives & MoreVideos

Mcusta Zanmai Nakiri Review VG10 – Supreme H – 165mm

The knife has a hammered mirror polish with Damascus layers. It includes a special Octagonal handle design that is unique.

Mcusta Zanmai Nakiri VG10 - Supreme H
Mcusta Zanmai Nakiri VG10 – Supreme H

Rockwell Hardness and Edge retention + (HRC)

The knife Rockwell hardness is 60. With regular honing sessions, you can get away with 5 to 6 months before needing a whetstone touch-up if you regularly hone your knife with a honing rod.  

Mcusta Zanmai Nakiri HRC 60
Mcusta Zanmai Nakiri HRC 60

Core Material

The VG10 core material has excellent stainless properties, so you don’t have to worry about rusting your blade. Keep in mind that the VG10 is more brittle and should not be used to slice through frozen food, bones, cheese, hard bread, or force your way through other though food like chocolate or crush nuts with it.

Mcusta Zanmai Nakiri VG10
Mcusta Zanmai Nakiri VG10

Blade aesthetic

The blade comes with a hammered finish and a highly mirror polished look and layered Damascus patterns. The knife also has a cladding that protects the core material. 

Higly mirror polish Mcusta Zanmai
Higly mirror polish

Blade profile

The Blade profile is in line with a traditional Nakiri knife. It means that the profile is very flat, which is great for an up and forward chopping motion.

Flat Profile
Flat Profile

Weight and Spine tapering 

The knife weight is around 210 grams, the knife does not have a spine taper, which is what I expect for a Nakiri, and the thickness across the spine is 2.3mm. The blade is very stiff, and there is no noticeable flex during use. 

Spine Thickness is 2.3mm
Spine Thickness is 2.3mm

Knife balance point

The balance point of this knife is at the front. If you pinch grip at the curved cap, the knife will be front-heavy, which you want for a cleaver style knife.

Front Heavy Balance Point
Front Heavy Balance Point

Knife handle

The knife handle has a special octagon-shaped handle that is unique. It is shaped very nicely and very comfortable, and in my opinion, it is more comfortable than a traditional octagon handle. It has a red pakkawood and a mother pearl aesthetic and a rhombus shape with a rivet in the middle. The cap of the handle is very uniquely shaped. The small indent beneath the cap sits very comfortably on your finger.

Special Octagon Shape
Special Octagon Shape

Fit and Finish

The fit and finish are amazing on this knife. The heel and the spine are completely polished and rounded. The handle design is very ergonomic and is from a very good quility. 

Red Pakkawood
Red Pakkawood

Final Conclusion and my Recommendation

I like the Mcusta Zanmai Supreme Nakiri. It has everything that I expect from a Nakiri. It has a front-heavy balance point, and they have added some subtle changes in the design and ergonomics. Zanmai is an elegant brand and comes with a luxurious price tag. 

Mcusta Zanmai Supreme H Nakiri Choil
Mcusta Zanmai Supreme H Nakiri Choil

N O T E S

Mcusta Zanmai is only sold at a select few retailers, look for a retailer that deals with Japanese knife imports in your country.

▶ If you want to know what knife you should buy you can read 
the following article ''Choosing your knife''. 

▶ On my youtube channel, I have reviewed a lot of different knives.
You can watch the playlist by clicking here.  

▶ Click on the link if you want to search for other 
Chinese knives on AliExpress: http://bit.ly/31Z5sXP  

▶ Click on the link if you want to search for other
kitchen knives on Amazon NA: https://amzn.to/2YTS2fT
Amazon EU: https://amzn.to/39Oa6h2

▶ Subscribe to my channel by clicking here: Subscribe  

▶ Check out my gear on Kit:  https://kit.co/ChefPanko 
▶ Check out my recommendation on Amazon NA:
https://www.amazon.com/shop/chefpanko

Full Disclosure: 
If you purchase from these links I get a small commission 
that goes towards supporting the channel and website.

As an Amazon Associate, I earn from qualifying purchases

Thank you for your support :)

▶ If you have any questions about Japanese knives made in China 
or about some of the brands feel free to ask it in the comment section below.   

Thank you for your support and feedback.  

▶ Want to work with me? Please use the contact form by clicking here.

ChefPanko

Hi, I'm ChefPanko, I have worked for multiple restaurants and have decided to share my experience with you guys. I will share recipes and techniques that I have learned, taken, and improved from the French, Japanese restaurants that I have worked for. I will also explore other cuisines with you guys.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button

Adblock Detected

Please consider supporting me by disabling your adblocker