Description

Mcusta Zanmai Beyond Aogami Super Bunka 18 cm

The Mcusta Zanmai Beyond Bunka 18 cm is a Japanese multi-purpose knife (Bunka) built for vegetables, fish and meat prep alike. Its three-layer laminate blade features an Aogami Super core flanked by stainless cladding, delivering the bite of carbon steel with easier upkeep. The octagonal hinoki handle is twist-bolted for rock-solid durability.

Aim of the Product

With its tall heel for knuckle clearance and a finely pointed, triangular tip, this Bunka excels at:

• High-volume vegetable and fruit slicing or dicing
• Detail work such as scoring fish skin or trimming sinew
• General all-round tasks where a chef’s knife might feel bulky

Audience

Ideal for professional cooks, serious food enthusiasts and anyone wanting a single knife that handles prep from chopping cabbage to precision protein work—especially users already comfortable with carbon-steel care.

Product Use

• Employ push-cuts or rocking motions on a wooden or soft plastic board.
• Hand-wash only; dry immediately—leaving carbon steel wet invites rust.
• Lightly oil the blade (camellia oil preferred; food-grade cooking oil also fine with frequent use) before long-term storage or transport.
• Avoid dishwashers, boiling liquids, or prolonged contact with acidic foods; these can stain, soften the edge, or damage the handle.
• To remove patina or stains, use a non-abrasive cream cleanser (e.g., “Cif”) and a sponge safe for non-stick surfaces.

Specifications & Technical Details

• Blade construction: 3-layer laminate (Aogami Super core + stainless cladding)
• Overall length: 34.0 cm
• Blade length: 18.0 cm
• Blade height: 5.0 cm
• Spine thickness: 1.9 mm
• Hardness: 63 – 65 HRC (Rockwell)
• Edge grind: Double-bevel (symmetrical)
• Handle: Octagonal hinoki wood, twist-bolted
• Weight: ≈ 167 g

Other Useful Information

Why Carbon Steel Needs Extra Care

Traditional Japanese blades rely on high carbon content for unmatched sharpness. Moisture or acidic foods (citrus, onions) accelerate rust and patina, so wipe the knife completely dry before storage—especially in drawers, blocks or on magnetic strips.

Approved Care Products

• Camellia oil (odorless, tasteless) for routine protection
• Any food-safe oil for daily users (won’t go rancid with frequent washing)
• Non-abrasive cream cleansers and soft sponges for stain removal

Steel Details: Aogami Super

Part of the aogami family, Aogami Super includes vanadium for extra wear resistance and tough edge retention—yet it is less forgiving under lateral stress, so avoid prying or twisting cuts.

Warranty (24 Months)

Covers hidden material or manufacturing defects only if the knife is:

1. Used according to its intended purpose and maintenance instructions.
2. Operated within conditions recommended by the manufacturer.

Damage from improper use is excluded.

Glossary

• Bunka: Wide chef’s knife with a fierce, reverse-tanto tip for detail cuts.
• San-mai: Three-ply blade: hard core + softer protective sides.
• Aogami Super: High-carbon steel alloy with vanadium for wear resistance.
• HRC: Rockwell hardness; indicates how hard (and edge-holding) the steel is.
• Hinoki: Lightweight, aromatic Japanese cypress; naturally antimicrobial.

Manufacturer

Marusho Industry Inc.
2777-1 Shobuzawa, Seki, Gifu 501-3936, Japan
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