165mm Muneishi Damascus Wa Santoku Rosewood
165mm Muneishi Damascus Wa Santoku Rosewood
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: Damascus
Construction: Hand-forged san mai
Edge Steel: Aogami #2
Cladding: Non-Stainless damascus
Finish: Migaki
Edge Grind: 50/50 (Double Bevel)
Handle: Rosewood and black pakka ferrule
Weight: ~132g
Blade Length: 165mm
Overall Length: ~305mm
Thickness at Heel: ~3mm
Blade Height: ~46.1mm
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.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.