Muneishi Aogami SS clad Wa-Gyuto (chef’s knife), 210 mm -Kuroichi-
Muneishi Kuroichi Gyuto, 210mm
This Japanese chef's knife has a core of Japanese Aogami # 2 carbon steel with 2 softer types of stainless steel as a protective layer (sanmai) on the outside. This double-sided sharpened knife has a black (Kurochi) protective layer. Completely hand-forged by master blacksmith Kosuke Muneishi-san, this knife is one of a kind. The blade is very thin and manually sharpened and has no thickening, which makes sharpening very easy.
Muneishi-hamono was established in 1955, Mr. Hirotaka Muneishi, the second generation blacksmith, manufactures forestry knives such as axes and machetes, and Mr. Kosuke Muneishi, the third generation blacksmith, forges kitchen knives. Kosuke Muneishi carries out all the steps himself: tempering, forging, hammering and cutting knives.
- Blade length: 210 mm
- Total length: 335 mm
- Weight: 180-190 grams
- Steel type: core steel: Japanese Aogami # 2 steel "Blue paper steel" (not stainless) with 2 layers of stainless steel with black Kurochi protective layer.
- Hardness: 63-64 (Rockwell C)
- Handle: Oval Honoki wood and head of black pakka wood.
Like all Japanese knives, the handmade knives from Kosuke Muneishi are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.