240mm Muneishi Aogami Wa Gyuto
240mm Muneishi Aogami 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: N/A
Construction: Hand-forged san mai
Edge Steel: Aogami #2
Cladding: Iron
Finish: Kurouchi
Edge Grind: 50/50 (Double Bevel)
Handle: Oval cherry and red pakka wood
Weight: ~195g
Blade Length: 240mm
Overall Length: ~395mm
Thickness at Heel: ~3.5mm
Blade Height: ~48.3mm
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.
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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.