Muneishi Aogami 2 Iron Clad Gyuto 240mm Kurouchi Finish

Experience the Power of Muneishi - Hand-Forged Aogami 2 Gyuto 240mm

The Muneishi Aogami 2 Iron Clad Gyuto 240mm is a serious chef's knife made entirely by one man. Kosuke Muneishi-san - third generation blacksmith from Echizen - forges, tempers, hammers, and sharpens every knife himself. At 240mm, this gyuto is the professional's choice: long enough for full-length slicing strokes, thin enough for precision work, and hard enough at 63-64 HRC to hold an edge that most knives simply cannot match.

The Specs

• Steel: Aogami #2 (Blue Paper) carbon steel core - iron clad, San Mai
• Hardness: 63-64 HRC
• Finish: Kurouchi (blacksmith finish)
• Bevel: Double bevel
• Blade length: 240mm
• Overall length: 380mm
• Weight: 180g
• Handle: Oval cherry wood with red pakka wood collar
• Origin: Hand-forged in Echizen, Japan by Kosuke Muneishi
• Forge: Muneishi-hamono, est. 1955

One Blacksmith, One Knife

Muneishi-hamono was founded in 1955. Kosuke Muneishi carries out every step of production himself - no production line, no outsourcing. Aogami #2 is one of Japan's most prized carbon steels, capable of taking an exceptionally fine edge and holding it at 63-64 HRC. The iron cladding protects the reactive core while keeping the edge pure Aogami. The kurouchi finish is left by the blacksmith after forging. The blade is very thin with no thickening, making sharpening easy on a whetstone. At 240mm and 180g, this gyuto has the presence and authority of a professional kitchen knife - and the craftsmanship to back it up.

Care and Maintenance

• Hand wash only - never dishwasher
• Wipe dry immediately after use - the carbon steel core is reactive
• Apply a light coat of camellia or food-safe mineral oil periodically
• A natural patina will develop on the edge with use - this is normal and protective
• Sharpen on Japanese water stones - takes an exceptionally fine edge at 63-64 HRC
• Store on a magnetic strip or in a knife roll - avoid loose drawers