MCUSTA Zanmai Hammer 180mm Santoku

Santoku Knife - 180mm

The deeper blade on the santoku knife is a handy tool to scoop up the finely diced onion that it does so well. We love the flatter profile of cutting edge for tricky tasks such as scoring squid tubes.

A santoku finishes the trio of the most commonly used knives in the Chef's Armoury kitchen along with the petty (or utility) knife and the mosaic pin.

MCUSTA Zanmai Octagon Hammer Series

There are hammer finish knives and then there is the very refined hammer finish knife from Mcusta.

Subtle hammer marks are highly polished down to a "shinogi" that defines the start of the bevel. Starting the bevel in the middle has produced a slightly more obtuse angle that adds to the toughness of the blade without sacrificing too much sharpness.

The twisted red/brown pakkawood handle feels as comfortable as your favourite putter. It hides a full tang that is held in place with a mosaic pin.

Each Japanese knife is presented in a handmade kiri wood box.

Twisted Octagon Handle

The handles are a twist on the octagonal style of traditional Japanese knives with some inspiration from the golf course. In fact the way a chef grips a knife is very similar to a golf pro’s grip on a club. The result is surprisingly comfortable and high in aesthetics.

Knife care for stainless steel knives

• Never put in the dishwasher.
• Dry thoroughly after handwashing and do not store unless fully dry.
• Do not cut through bones, frozen foods or extremely dense items.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Use Japanese waterstones to sharpen your knife.

For detailed knife care instructions read the care notes in the package or click here.