180mm Muneishi Stainless Clad AO2 Wa Santoku
180mm Muneishi Stainless Clad AO2 Wa Santoku
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: Stainless Steel
Finish: Kurouchi
Edge Grind: 50/50 (Double Bevel)
Handle: Cherry and black pakka ferrule
Weight: ~146g
Blade Length: ~180mm
Overall Length: ~320mm
Thickness at Heel: ~2.9mm
Blade Height: ~47mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones. Japanese chef knives are designed for cutting fresh vegetables and soft tissue foods. For best performance, avoid frozen foods, cutting into bone, and storage in high humidity environments.
***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.
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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.