

Best To Use
(click on icons for more knives)
*****
Description coming soon. You can contact us for any additional information.
*****
About Muneishi:
Muneishi smithy was founded in 1955. Hirotaka Muneishi, the second-generation knife smith, is renowned for manufacturing forestry knives such as axes and machetes for the local woodsmen. Kosuke Muneishi, the third-generation blacksmith and now the head of the company, has since branched out to making kitchen knives. He mostly uses Aogami Super steel and performs all the steps himself: tempering, forging, hammering and edging knives. His knives have very nice grinds, good profile, and are very affordable.
Specifications:
Blade shape: | Nakiri |
Steel type: | Aogami #2 |
Hardness (HRC scale): | 63 |
Overall length: | 312mm (12.3") |
Blade length: | 165mm (6.5") |
Blade height:
|
52mm (2") |
Spine thickness: | 2.9mm (0.11") |
Weight: | 180g (6.3 oz) |
Handle length: | 127mm (5") |
Handle type / wood: |
Japanese / Cherry, Pakka ferrule |
Blacksmith: | Muneishi |
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.