Mcusta Zanmai Classic Pro Gyuto

VG-10 is a high-carbon stainless steel known for its ability to hold a very sharp edge while remaining relatively easy to maintain. With a hardness of 60-61 HRC, this blade offers excellent edge retention, meaning you won't need to hone or sharpen it as frequently as standard kitchen knives.

Yes, Pakkawood is a composite material made of wood veneers and resin, which makes it significantly more water-resistant and durable than traditional solid wood. It provides a secure, comfortable grip that won't warp or crack easily under normal kitchen conditions.

To keep the blade in top condition, always hand wash it with mild soap and dry it immediately after use. Avoid using a dishwasher, as the high heat and harsh detergents can damage the handle and dull the edge of the VG-10 steel.

The 210mm (8.375-inch) blade is considered the standard 'all-purpose' size for a Gyuto, making it versatile enough for most cutting tasks without being overly cumbersome. It is well-balanced and manageable, fitting comfortably on most standard cutting boards.

Because of its high hardness, it is best to maintain this blade using a whetstone rather than a pull-through sharpener. A whetstone allows you to preserve the specific edge geometry and prevents the unnecessary removal of material that can occur with mechanical sharpeners.