Description & specifications
The smith behind Munetoshi knives is Mr. Kouichi Tsurumaki, a 3rd generation smith who apprenticed under his father. He started his apprenticeship over 50 years ago, focusing mainly on axes and sickles.
The fit and finish of the knives is rustic as it is important for Kouichi-san that the knives can withstand use, hence the hardening and sharpening are prioritized highly.
He mainly works with white #2 steel and hardens it in water, which provides a good hardness that is not too difficult to sharpen, but retains sharpness for a long time, and together with the good grind, results in a fantastic knife in this price range.
| Brand/Series | Munetoshi |
| Type | Gyuto/Chef's Knife |
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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: 210mm. Height: 49mm. Weight: 197g. Width from the handle: 4.8mm |
Foodgear always advises against cutting 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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