Kosuke Muneishi Hand forged blank blade Blue #2 steel Sashimi knife slicer 240mm outlet AA

Using yasuki hagane 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. 

The knife is double edged blade version of the single edged Yanagiba Sashimi knife famously used for preparing sushi, sliced a fish, also serves as regular Sujihiki knives. 

Note: outlet item
There are some tiny slacks and pin holes on the blade body.Another part are great finish. So the blades can be used without problems.

-- Item detail -- approx size and weight
Sashimi knife slicer 
Blade length 240mm, Total length 330mm, Blade width 34mm, Blade thickness 1.5 to 3.2mm / Tang length 92mm, Tang width 5 to 11mm, Tang thickness 1.0 to 3.5 mm, 109g

-- Material --
*Blade: Blue 2 steel, base:soft iron, double edged *heat treated and Sharp edged blade
*HRC: 64-65
*Black smith, Kosuke Muneishi
*Construction: San Mai, hand-forged

Note: There are some tiny rust and cracks on body steel and tang part, it's not defective. Japanese traditional Kurouchi finish.
*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.