240mm Muneishi Damascus Aogami Wa Gyuto
240mm Muneishi Damascus 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: Sakura Damascus
Construction: Damascus-clad hand-forged
Edge Steel: Aogami #2
Cladding: Non-stainless Damascus
Finish: Kurouchi
Edge Grind: 50/50 (Double Bevel)
Handle: Oval cherry and red pakka wood
Weight: ~184 grams
Blade Length: 240mm
Overall Length: ~381mm
Thickness at Heel: ~3.4mm
Blade Height: ~48.5mm
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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