Classic Pro Flame – Mcusta Zanmai’s Most Popular Series
Classic Pro Flame is the most sought-after knife series from the renowned Mcusta Zanmai forge. Its elegant and timeless design makes it a favorite among professional chefs and home cooks alike. This series is often chosen when purchasing knife sets due to its exceptional functionality and aesthetics.
Perfect Blade for Bread and Baked Goods
This serrated knife from the Classic Pro Flame series is specifically designed for cutting bread and other baked products. Its extremely aggressive serrations allow effortless slicing of a variety of dough-based items, especially extra-crispy crusts of freshly baked baguettes or sourdough bread.
The blade is made from VG10 steel, hardened to 61 HRC, ensuring outstanding sharpness and longevity. It features 32 layers of Damascus steel with a central VG10 core, totaling 33 layers. This structure not only gives the knife its distinctive visual appeal but also enhances durability and corrosion resistance.
Durable and Elegant Handle
The handle is crafted from red pakkawood in a European style, providing a secure and non-slip grip. It is reinforced with two stainless steel rivets, while the third rivet, adorned with a mosaic design, adds a unique aesthetic touch. The bottom of the handle is made of stainless steel with an engraved forge logo, making it ideal for tasks such as crushing garlic.
Specifications:
Manufacturer: Mcusta Zanmai
Blade Type: Bread Knife
Blade Length: 230 mm
Overall Length: 370 mm
Knife Weight: 160 g
Bevel Type: Double-edged blade
Spine Thickness: 1.6 mm
Steel: VG10
Hardness HRC: 61±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
