MCUSTA White

MCUSTA Black

MCUSTA Pro

MCUSTA have been making knives since 1966 in a small town (100,000 pop) called Seki in Gifu prefecture. Seki has been the centre for quality sword making for 800 years.

Unlike many knife workshops MCUSTA uses advanced engineering techniques from CAD design, laser cutting and CNC machining. After that the process is taken over by master craftsmen who hand polish and sharpen each blade.

MCUSTA also uses the most advances tempering (hardening) techniques available that ensure the blade is evenly hardened with no weak points.

The two types of steel used in MCUSTA knives:
• VG10 – this is superior knife steel that is high in carbon for edge retention with about 12% chromium to give medium to high rust resistance.
• 33 layer Damascus (32 layers of alternating soft and hard steel with a core of VG10) – has all the benefits of VG10 steel but laminated with 16 layers a side to create beautiful patterns in the blade. The pattern you see on the blade is a cross section of the layers much like the cross section of a tree.

Why Japanese knives?

• Japanese steel is harder and therefore keeps a sharper edge for longer
• A Japanese chefs knife has a more acute angle and is therefore sharper
• The weight of a Japanese knife is lighter with less fatigue on the joints and muscles in the hand