{"product_id":"muneishi-aogami-damascus-gyuto-210mm","title":"Muneishi Aogami Damascus Gyuto 210mm","description":"\u003cp\u003e\u003cstrong\u003eExperience Hand-Forged Aogami Carbon Steel in a Kurouchi Gyuto\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami #2 (Blue Paper Steel) carbon steel core, stainless steel cladding (sanmai)\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 350mm\u003c\/li\u003e\n\u003cli\u003eWeight: 168g\u003c\/li\u003e\n\u003cli\u003eHandle: Oval Honoki wood with black pakka wood collar\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Muneishi Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMuneishi 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Iron Clad","offers":[{"title":"Default Title","offer_id":55269572051235,"sku":"Muneishi AO Kuro dama CRC gyuto210","price":295.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/4BF18B67-95CC-4A7F-9153-0BC3CD1D144C.jpg?v=1782116332","url":"https:\/\/chefandaknife.com.au\/products\/muneishi-aogami-damascus-gyuto-210mm","provider":"Chef \u0026 a knife","version":"1.0","type":"link"}