Munetoshi Black Nashiji 240 mm Gyuto - Shirogami #2

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.

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!