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.