210mm Muneishi Aogami Gyuto Wa Handle

The Muneishi factory is in Tosa, Japan. They have made knives for over 60 years 2nd generation Muneishi Hirotaka and 3rd generation Muneishi Kousuke are the main producers of various blades now

Location: Tosa, Japan

Line: Stainless-Clad

Construction: Hand-forged san mai 

Edge Steel: Aogami #2

Cladding: Iron

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Cherry and red pakka ferrule

Weight: ~158g

Blade Length: 210mm

Overall Length: ~356mm

Thickness at Heel: ~3mm

Blade Height: ~48mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.