165mm Muneishi Aogami Wa Nakiri

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: Iron

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Cherry and red pakka ferrule

Weight: ~178g

Blade Length: 165mm

Overall Length: ~314mm

Thickness at Heel: ~2.7mm

Blade Height: ~52mm

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.