Muneishi Aogami Damascus Gyuto 210mm

Experience Hand-Forged Aogami Carbon Steel in a Kurouchi Gyuto

The Muneishi Aogami Damascus Gyuto 210mm is hand-forged by third-generation blacksmith Kosuke Muneishi in Tosa, Japan. A sanmai construction with an Aogami #2 carbon steel core clad in stainless steel, finished in kurouchi - a blade built for cooks who want genuine Japanese craftsmanship and exceptional edge performance.

The Specs

• Steel: Aogami #2 (Blue Paper Steel) carbon steel core, stainless steel cladding (sanmai)
• Finish: Kurouchi (blacksmith's finish)
• Hardness: 63-64 HRC
• Blade length: 210mm
• Total length: 350mm
• Weight: 168g
• Handle: Oval Honoki wood with black pakka wood collar
• Origin: Tosa, Japan

The Muneishi Difference

Muneishi Hamono was founded in 1955. The workshop is now in its third generation - Kosuke Muneishi carries out every step of production himself: tempering, forging, hammering, and sharpening. This is not factory production. Aogami #2 (Blue Paper Steel, Hitachi Metals) is a high-carbon steel prized for its ability to take an exceptionally sharp edge and hold it through demanding prep work. The sanmai construction wraps the reactive carbon core in stainless steel cladding, protecting the blade flats while leaving the cutting edge exposed for maximum sharpness. The kurouchi finish is the raw blacksmith's scale left on the blade after forging - it offers a degree of rust resistance on the cladding and gives the knife an honest, unpolished character. The gyuto is the Japanese interpretation of the Western chef's knife - versatile across meat, fish, and vegetables, capable of push cuts, pull cuts, and fine slicing. At 210mm it is the most practical all-round length for both home and professional use.

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
• Sharpen with a whetstone to maintain the edge
• Store on a magnetic strip or in a knife block