• Mcusta Zanmai Becho VG10 Damascus Chinese Cleaver 180mm from Mcusta
  • Mcusta Zanmai Becho VG10 Damascus Chinese Cleaver 180mm from Mcusta
  • Mcusta Zanmai Becho VG10 Damascus Chinese Cleaver 180mm from Mcusta
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Mcusta Zanmai Becho VG10 Damascus Chinese Cleaver 180mm

Mcusta Zanmai Becho VG10 Damascus Chinese Cleaver 180mm

$410.00 CAD
$410.00 CAD
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About Mcusta Zanmai -

Mcusta knives are straight-up beautiful. In addition to their stunning damascus finish, they produce a wide array of shapes that cover every job you’ll need a knife for in the kitchen. 

The handles incorporate more steel than many Japanese blades, much like the full tang handles we’re used to. Combined with their incredibly high-performance steel, you get a blade capable of extreme precision and sharpness with a confident, recognizable feel in hand. As a result, these knives are especially beloved by both professional chefs and home cooks who are making the transition to Japanese steel from a background with German knives. 

Mcusta is a family business specializing in creating the best luxury blades, from kitchen knives to scissors. While most factory-made knives are stamped out from steel, Mcusta laser cuts their knives to create their trademark blades as precisely as possible. After the blades are cut, all the assembly and sharpening is done by hand to ensure an excellent fit and finish.

About the Shape -The Chinese cleaver (chuka-bocho in Japanese) is a unique and versatile shape of the knife. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable. Those who have trained seriously can wield these with precision and grace rarely seen in western kitchens.
They come in a variety of blade thicknesses, ranging from razor-thin for slicing garlic, to wedge-thick for splitting bones. Many chefs will sharpen different parts of their chuka-bocho for different purposes, allowing them to do everything with one large blade.

 

Shape Chuka-bocho
Maintenance Level Low
Blade Length 180 mm |
Blade Height 86 mm
Thickness 2.1 mm
Weight 339 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle - Octagon Pakkawood
Made in Seki, Gifu, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 14 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["balance","feels","knife","cleaver","gift","tool"].

Review highlights

Reviews

LOVE

"Absolutely love this knife. Easily chop and add a whole onion to your pot or pan and excellent at crushing garlic."

— Dayna R. (5/5)

Zamia vg10 cleaver

"This is a great tool. Very good manoeuvrability for a cleaver. Balance is great and easy to handle. Traded a nakiri for this and while I miss the Maboroshi, this has replaced it functionally and added new capabilities."

— Bruce L. (5/5)

Zanmai Cleaver

"Awesome knife, feels so great in your hand, very nicely weighted and easy to use"

— Nigel M. (5/5)

The 80% of everything knife

"Absolutely replaced so many of my knives even the Mcusta Zanmai Santoku from the same series that I was using. I have become a cleaver believer. Sure has my highest recommendation."

— Robert R. (5/5)

Cleaver review

"The cleaver is very nice! Good mix between size and cutting ability while still being easy to use."

— Diane H. (5/5)

Great gift!

"The recipient of this gift was very pleased."

— Lorraine M. (5/5)

As I was told…

"The guys in the Calgary store told me this was the knife they reach for the most in their own kitchens. Turns out, they were right. And my husband live a any excuse to use it so we are now eating a lot of veggies that need to be finely chopped/sliced/diced."

— rhian K. (5/5)

My husband loves loves his

"My husband loves loves his new knife"

— Sue B. (5/5)

superb cleaver, incredibly sharp, great

"superb cleaver, incredibly sharp, great finish."

— Louis G. (5/5)

Beautiful knife

"Bought it for my adult daughter who loves cooking. She loves it."

— Laurie K. (5/5)

Q&A

What is the weight, please?
Hey Ricardo, it is 339grams, let me know if you'd like to know anything else! - Ellie
Is this knife versatile enough to prep veggies and cut through bone?
Hey there! This is certainly a thinner knife - made from a very hard steel, so I wouldn't recommend putting it through bones! - Ellie

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