210mm Muneishi Aogami Damascus Kurouchi Wa Gyuto
210mm Muneishi Aogami Damascus Kurouchi Wa Gyuto
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: Kurouchi
Edge Grind: 50/50 (Double Bevel)
Handle: Cherry and red pakka ferrule
Weight: ~164g
Blade Length: 210mm
Overall Length: ~348mm
Thickness at Heel: ~3.6mm
Blade Height: ~49.8mm
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.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
Couldn't load pickup availability
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.