Muneishi Aogami 2 Iron Clad Kiritsuke 180mm Kurouchi Finish

Experience the Mastery of Muneishi - Hand-Forged Aogami 2 Kiritsuke

The Muneishi Aogami 2 Iron Clad Kiritsuke 180mm is a knife made entirely by one man. Kosuke Muneishi-san - third generation blacksmith from Echizen - carries out every step himself: tempering, forging, hammering, and sharpening. The result is a kiritsuke with a core of Japanese Aogami #2 (Blue Paper) carbon steel, two layers of softer iron cladding (sanmai), and a kurouchi blacksmith finish that is both protective and beautiful. At 63-64 HRC, this is one of the hardest and finest-edged knives you can put in a kitchen.

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: 180mm
• Overall length: 320mm
• Weight: 140-150g
• 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. The third generation, Kosuke Muneishi, forges every knife himself - no production line, no outsourcing. Aogami #2 is one of Japan's most prized carbon steels, known for its ability to take an exceptionally fine, keen edge and hold it longer than most steels at this hardness. The iron cladding protects the reactive core on the sides of the blade while keeping the edge pure Aogami. The kurouchi finish is left by the blacksmith after forging - raw, honest, and characterful. The blade is very thin with no thickening, making sharpening straightforward on a whetstone.

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