Damascus Blade Kitchen Knives: Slice and Cook with Style and Elegance

Recommended use: Roast, Salami, Fish, Cooked Meat

Country of production: Japan
Blade structure: sanmai with 49-layer external damask
Cutting steel: stainless steel, Sandvik FC61
Type of sharpening: Honbazuke, symmetrical
Blade finish: Passive etching
Blade length: 240mm.
Construction: Forged
Handle: in Nylon, triple rivet, with brass spacers
Maintenance: hand wash only

The BEYOND series is the line of top-of-the-range professional knives produced by the Japanese MCUSTA ZANMAI for the year 2020.

The handles of the Beyond series are made of Hinoki wood and as per tradition have a decorative rivet with mosaic. The three-layer blade, with the two external stainless steel and the internal core in Aogami Super carbon (Super Blue Steel) is hardened to 62-63 HRC. Each knife is packaged in a wooden gift box with a bow.

Production: Semi-artisanal
Blade: 3-layer steel - stainless steel extrene plates, Aogami Super core (Super Blue carbon steel) 62-63 HRC
Handle: Hinoki wood
Blade length: 180 mm.
Blade thickness: 2 mm.
Total length: 335 mm
Weight: 147g.
Notes: not dishwasher safe
Packaging: elegant wooden box

Steel specifications:

Aogami Super (Hitachi Metals Ltd.) is one of the best Japanese carbon. In addition to containing more carbon, chromium and tungsten than Blue Steel, it also includes molybdenum. It has excellent cutting ability and excellent thread retention. Aogami Super is also capable of achieving high hardness without being brittle. Many knife enthusiasts consider Aogami Super to be one of the best high carbon steels in the world.

The city of Seki in Japan has been the center of producing the best Japanese blades since the mid-13th century. Natural choice thanks to its wealth of natural resources: sand, iron, coal and water, all important elements for the processing of blades. The techniques and skills of the ancient blacksmiths, handed down over the centuries, have currently been combined with modern technologies. The city of Seki still remains today the center of production of the best Japanese blades.

Mcusta knives are made in Seki and are the pinnacle of this synthesis between Japanese artisan tradition and modern technology. Each knife is assembled by hand, finished and checked by the craftsmen of the Mcusta team. Mcusta knives are considered among the best in the world!

Coltelleria Collini is the official distributor for Italy of MCUSTA Japanese knives

The BEYOND series is the line of top-of-the-range professional knives produced by the Japanese MCUSTA ZANMAI for the year 2020.

The handles of the Beyond series are made of Hinoki wood and as per tradition have a decorative rivet with mosaic. The three-layer blade, with the two external stainless steel and the internal core in Aogami Super carbon (Super Blue Steel) is hardened to 62-63 HRC. Each knife is packaged in a wooden gift box with a bow.

Production: Semi-artisanal
Blade: 3-layer steel - stainless steel extrene plates, Aogami Super core (Super Blue carbon steel) 62-63 HRC
Handle: Hinoki wood
Blade length: 180 mm.
Blade thickness: 2 mm.
Total length: 335 mm
Weight: 147g.
Notes: not dishwasher safe
Packaging: elegant wooden box

Steel specifications:

Aogami Super (Hitachi Metals Ltd.) is one of the best Japanese carbon. In addition to containing more carbon, chromium and tungsten than Blue Steel, it also includes molybdenum. It has excellent cutting ability and excellent thread retention. Aogami Super is also capable of achieving high hardness without being brittle. Many knife enthusiasts consider Aogami Super to be one of the best high carbon steels in the world.

The city of Seki in Japan has been the center of producing the best Japanese blades since the mid-13th century. Natural choice thanks to its wealth of natural resources: sand, iron, coal and water, all important elements for the processing of blades. The techniques and skills of the ancient blacksmiths, handed down over the centuries, have currently been combined with modern technologies. The city of Seki still remains today the center of production of the best Japanese blades.

Mcusta knives are made in Seki and are the pinnacle of this synthesis between Japanese artisan tradition and modern technology. Each knife is assembled by hand, finished and checked by the craftsmen of the Mcusta team. Mcusta knives are considered among the best in the world!

Coltelleria Collini is the official distributor for Italy of MCUSTA Japanese knives

Takefu Knives Village is a brand born in 1991 in Echizen Fukui, a city in Japan famous since 1400 for the production of knives.
The Takefu knives brand is based on the union of 10 local craftsmen who make each knife by hand.

The model presented is made by:

Mr. Masanobu Okada
Born in the city of Echizen in 1949, the third generation of forging craftsmen, he is one of the few living heirs of the "masaoki-ho" typical of Echizen, a forging technique that consists in repeating and folding the hammer steel giving it a rhomboid shape for obtain a thinner, sharper and easier to sharpen steel sheet.

Knife features:

Use: meat / fish / vegetables

Blade: CladSteel carbon steel with cutting edge in White Paper Steel (Shirogami) at 62 / 64HRC and damask at 67
Lama origin: Japanese craftsmanship
Handle: Keyaki Zelkova (Japanese elm)
Packaging: cardboard with Japanese writing
Blade length: 184mm
Total length: 336mm
Blade thickness: 3.9mm
Handle length: 140mm
Weight: 179g

* Not every knife is signed on the blade by the craftsman who made it

Maintenance:
Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a series of attentions to follow to maintain the quality of the product over time.

- Never put the knife in the dishwasher
- Rinse the knife with warm water before the first use
- Rinse the knife immediately after each use without aggressive dishwashing detergent and dry with a soft cloth (always starting at the back of the cutting edge)
- Aggressive foods such as lemon juice must be immediately rinsed immediately after use
- Do not use glass or granite slabs as a cutting support. Use only wooden bases
- Take care that the blade edge of the knife does not come into contact with other metal objects during its storage to avoid damage to the blade edge.

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Knife Features:

Use: chicken / fish / meat

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 180mm
Total Length: 335mm
Thickness Blade: 9mm to 2mm
Length Grip: 134mm
Weight: 336g

* Not every knife is signed on the blade by the craftsman who made it

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Knife Features:

Use: vegetable / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 170mm
Total Length: 320mm
Thickness Blade: 4mm to 2mm
Length Grip: 132mm
Weight: 166g

* Not every knife is signed on the blade by the craftsman who made it