Kosuke Muneishi Shin classic chef knife Hand forged blank blade Blue #2 steel clad stainless 200mm
Dirt and Rust-resistant, This clad stainless kurouchi finish is an Easy-to-Maintain Knife for a New Age, blue-steel which are top-ranking carbon steel are prone to rust, so they must be cared for only a cutting edge after use.
In Japan, it has been believed that spirit and life reside with everything in the universe since ancient times. Kaji no Kami with the black smith will attach the soul to the blade. We hope the blade will be useful for a long time for you.
The knife has a beautiful warped blade like a Japanese sword.
-- Item detail -- approx size and weight
Shin classic Chef knife
Blade length 200mm, Total length 295mm, Blade width 45mm, Blade thickness 3.3 to 2.2mm / Tang length 85mm, Tang width 13mm, Tang thickness 4.0 to 2.0 mm, 132g
-- Material --
*Blade: Blue 2 steel, base: SUS stainless steel, double edged *heat treated and Sharp edged blade
*HRC: 64-65
*Black smith, Kosuke Muneishi
*Construction: San Mai, hand-forged
Note: Kurouchi finish blade has some slight scratch line on the blade.
*approx. size and weight
A brand new, Made in Japan
*Price is include a knife
About Kosuke Muneishi Hand forged knife
Tosa in Kochi prefecture have been well known as one of knife-producing area in Japan. Because of a temperate and high rainfall, there was a large amount of high-quality wood. So knives has been produced for operators of forestry and it was also in great demand for busho, military commanders in the Sengoku Period. It is said that here were 399 blacksmith in Tosa in 1590 according to an old inspection record at that time.
Although the procedure of knife changes into mechanization in manufacturing with the times, it is still produced by hand with traditional techniques.
Muneishi knife was established in 1955, Mr. Hirotaka Muneishi, the second-generation head, produces knives for cutting down forest such as Hatchet knife and Mr. Kosuke Muneishi, the third-generation head, forges kitchen knives.Mr. Muneishi conducts tempering, forging, hammering and blade edging by hand.
* a small steel at the bottom, after forging at the top
Mr. Kosuke Muneishi produces knives with an attention to Kurouchi, which appears by tempering, so that users can feel iron itself.
Using air-pressing hammer for thick blade. It is a rare large machine.
Using mainly blue 2 steel and the tempering method taking over from the first-generation head gives high quality stabilizes resulting in greater, HRC 64-65 hardness.
*Only Deba and Hatchet knife are produced by forge welding, Kosikitanzo, producing from forging iron and steel up to blade edging by hand. Others are produced by containing blade material.
