Muneishi Kurouchi Gyuto 21 cm Aogami

The recommended Muneishi chef's knife, measuring 210 mm, has a universal blade that will come in handy for most kitchen tasks.

The Muneishi series of kitchen knives is considered professional thanks to its perfectly profiled blade. This would not be possible without Warikomi, a special manufacturing technique. It is all thanks to the use of soft iron cladding, which surrounds a hard core made of Aogami #2 carbon steel. In turn, thanks to the hardening, the blade is extremely hard, reaching as much as 63-64 HRC. In addition, hardening and heat treatment make all Muneishi knives easy to sharpen, and their sharpness is maintained for a long time. Moreover, the knives gain an unusual raw character thanks to the black Kurouchi blade finish. The oval-shaped handle is made of cherry wood. It also has a very interesting red ferrule, which provides an aesthetic finish.

Muneishi knives must be properly cared for after each use. They should be washed and dried to prevent corrosion.

Specifications:

• Type: Chef's knife “Gyuto”
• Blade length: 210 mm
• Total length: 348 mm
• Blade height: 48 mm
• Handle: cherry wood
• Steel: Aogami#2 core, iron cladding
• HRC: 63-64
• Grind: double bevel
• Weight: 160 grams