Experience Third-Generation Echizen Blacksmithing in a Kurouchi Gyuto
The Muneishi Aogami 2 Iron Clad Gyuto 180mm is hand-forged in Echizen, Japan by Kosuke Muneishi - the third-generation blacksmith of Muneishi-hamono, a workshop founded in 1955. San Mai construction with an Aogami #2 carbon steel core, iron cladding, and a raw kurouchi finish. Every step - tempering, forging, hammering, and sharpening - is carried out by Kosuke-san himself.
Handle: Oval cherrywood with red pakkawood ferrule
Origin: Echizen, Japan
The Muneishi Difference
Muneishi-hamono was founded in 1955 by Hirotaka Muneishi, who specialised in forest tools - axes and machetes. His son Kosuke, the third generation, turned the workshop's focus to kitchen knives, bringing the same hand-forging tradition to blades built for the kitchen. Aogami #2 (Blue Paper Steel) is a tungsten and chromium-enriched high-carbon steel that takes an exceptionally sharp edge and holds it through demanding prep work. At 63-64 HRC, this is a hard, keen blade - thin behind the edge and easy to sharpen on a whetstone. The kurouchi finish is left intact on the iron cladding, giving the blade a rugged, honest character and a degree of rust resistance on the flats. At 180mm, this gyuto is a compact, agile workhorse suited to both home and professional kitchens.
Care and Maintenance
Hand wash only - never dishwasher
Dry immediately after use - Aogami #2 will rust if left wet
Apply a light coat of food-safe oil if storing for extended periods
Expect a natural patina to develop with use - this is normal and protective
Do not cut frozen food or bones - the edge will chip
Age restriction: The purchase of knives is restricted to persons aged 18 years and over in accordance with applicable Australian state and territory laws, including the Queensland Weapons Act 1990 and South Australian Summary Offences Act 1953. By purchasing a knife through this store, you confirm you are aged 18 or over.
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