Brand : Muneishi
Black Gyuto knife of Mr. Hirotaka Muneishi, certified as a traditional craftsman by the Japanese government and the second generation of Muneishi cutlery Founded in 1955.
It is a handmade (forged) knife with the very traditional method, and you can feel the high skill of the craftsman.
Nakago(Tang) of some Japanese style knives are thin, but this knife has thick and long Nakago.
Nakago(Tang) is not visible because it goes inside the handle, but it is an important part of making a well balanced knife.
Material : Aogami#2 steel
Aogami(Blue)#2 is a carbon steel whose quality has been improved by adding chromium and tungsten to Shirogami(white)#2. It is a bit more expensive than Shirogami (white steel).
Hard (sharp)and has abrasion resistance (long lasting sharpness), but not stainless steel, so easy to rust. Do not leave wet. Aogami steel is easier to sharpen than stainless steel. To maintain its function, it is recommended to have a sharpening stone.
Type of knife : Gyuto
Gyuto is the Japanese version of the classic western chef's knife. It is a multipurpose kitchen knife used to cut meat, fish and vegetables, and has a longer and narrower blade than Santoku knife. Many professional chef prefer gyuto knife.
- Brand : Muneishi
- Length : Blade 210mm (8.26inch)
- Weight : 145grs (5.1oz)
- Blade : Aogami Carbon Steel#2
- Hardness : HRC 65
- Handle : without
- Available for : Right and left handed
- Keep clean and dry after use.
- Do not use for any frozen foods or bones.
- Not recommend to clean in dishwasher.
In addition to the product price and shipping cost, there are cases that your country's customs requests import taxes.