210mm Muneishi Damascus Aogami Wa Gyuto Rosewood

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: Rosewood Damascus

Construction: Damascus-clad hand-forged

Edge Steel: Aogami #2

Cladding: Non-stainless Damascus

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal Rosewood and pakka ferrule

Weight: ~158 grams

Blade Length: 210mm

Overall Length: ~345mm

Thickness at Heel: ~2.9mm

Blade Height: ~47.9mm

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.