Description & specifications
The smith behind Munetoshi knives is Mr. Kouichi Tsurumaki, who is a 3rd generation smith and has apprenticed under his father. He started his apprenticeship over 50 years ago, where his focus was mainly on axes and sickles.
The fit and finish on the knives is rustic as it is important for Kouichi-san that the knives can withstand use, and therefore the hardening and sharpening are prioritized highly.
He mainly works with white #2 steel and hardens it in water, which gives a good hardness that is not too difficult to sharpen, but retains sharpness for a long time, and together with the good grind provides a fantastic knife in this price range.
| Brand/Series | Munetoshi |
| Type | Bunka |
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3 Layers - White #2 and Soft Iron |
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50/50 |
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Octagonal - Bocote and Black Buffalo |
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NO! |
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61/62 |
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Specs (May vary due to handmade) |
Length: 165mm. Height: 49mm. Weight: 167g. Width out of handle: 4.6mm |
Foodgear always advises against cutting into any form of bones and frozen goods. Knives should not be washed in the dishwasher, as this removes sharpness and provokes rust attacks - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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