Mcusta Garasuki Hybrid 145mm (5.7")
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Mcusta Garasuki Hybrid is a Japanese boning knife. Its special, triangular shaped blade is very stiff, which makes it a perfect tool for deboning poultry and cutting through soft joints. In restaurants, it is mostly used to break down whole chickens, while at home it can also serve as a petty knife, due to the similar shape and length.
The "reverse tanto" tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows making quick turns, great for trimming away fat and connective tissue. Garasuki is a must-have tool in your kitchen if you prepare a lot of poultry meat!
Hybrid Splash features a more simplistic, but very ergonomic handle, made of non-slip pakka wood. Small textures on the hexagon-shaped handle prevent our hands from slipping, even with wet hands. A simple, yet aesthetic luminescent pin holds the full-tang handle securely in place, while the stainless bolster attaches perfectly to the handle, featuring a decorative red spacer.
⚠️ Garasuki knives are usually single bevel, and this garasuki is no different. Suitable for only right-handed users!
From the Mcusta's Hybrid line we currently also carry:
About Mcusta Zanmai:
Mcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.
Handles and pins are milled to the precision of 1/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.
☝️ Fun fact: Mcusta is a made-up word - a combination of Machine and custom!
|Hardness (HRC scale):||60|
|Overall length:||290mm (11.4")|
|Blade length:||145mm (5.7")|
|Spine thickness:||2.3mm (0.09")|
|Weight:||155g (5.5 oz)|
|Handle length:||133mm (5.2")|
|Handle type / wood:||Japanese / Pakka|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.