Muneishi Damascus Aogami Gyuto (Chef's knife), 210 mm -Kuroichi-
Muneishi Kuroichi damascus Gyuto, 210 mm
This Japanese chef's knife has a core of Japanese Aogami #2 carbon steel with 2 softer non-rust-resistant damask steels as a protective layer (suminagashi) 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 thickenings, which makes sharpening very easy.
Muneishi-hamono was founded in 1955, Mr. Hirotaka Muneishi, the second-generation blacksmith, manufactures forest cutting 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 chamfering knives.
- Blade length: 210 mm
- Total length: 355 mm
- Weight: 160 grams
- Steel type: core steel: Japanese Aogami #2 steel "Blue paper steel" (non-stainless) with 2 layers of non-rust-resistant damask steel with black Kurochi protective layer.
- Hardness: 63-64 (Rockwell C)
- Handle: oval Honoki wood and crop of red 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.
