Muneishi Aogami 2 with Stainless Clad Santoku

R2,350.00

Muneishi-Hamono

Muneishi-Hamono was founded in 1955 by Hirotaka Muneishi a second-generation blacksmith. They specialise in the manufacturing of forest tools like axes and machetes.
Now the 3rd-generation is run by Mr Kosuke Muneishi focuses and forges the Kitchen Knives. He carries out all steps himself: Tempering, forging, hammering and the sharpening of all knives.

 

The Muneishi Santoku is forged with Aogami 2 (Blue Carbon) Carbon steel and cladded with stainless steel.
It’s important to note that a bit of extra care will be needed on the blade’s cutting edge. This is where the High Carbon steel is exposed. The rest of the blade face is stainless steel and super easy to maintain. Over time, the cutting edge will form a beautiful patina that will protect the blade from corrosion. Wash the blade properly after use and make sure to dry correctly. We always use a paper towel to dry our knives as it absorbs all the moisture from the edge.

 

Blue Carbon (Aogami) steel holds a sharp edge for very long periods and sharpens easily when using a Japanese whetstone. Muneishi’s knives come really sharp out of the box!
The knife is paired with a Cherry wood handle and buffalo horn ferrule.

 

Santoku

Santoku Knife (三徳包丁 – pronounced: Santoku Bōchō) literally translated from Japanese means ‘Three Virtues’. Three Virtues refers to the three methods of using a knife namely slicing, dicing and chopping or the three types of fresh produce that is meat, fish and vegetables.

The Santoku’s multi-purpose and versatility nature leads it to be compared with a Western chef’s knife or the Gyuto. As the Three Virtues suggests it’s perfect for chopping, mincing and slicing the three main fresh produces. It excels easily through the fresh produce and creates thin slices of meat, seafood, cheese, fruits, and vegetables. The wide blade is handy for scooping food off the cutting board. The blade profile is well suited for up-and-down motion or using a tap-chop or a push-cut.

The Santoku thin blade is shorter than Western chef’s or Gyuto knives making it lighter, easier to handle and less strenuous for long periods of work. The flatter cutting edge is nearly straight from heel to tip. The Santoku is perfect for users with smaller hands and a bit more limited working space. The double-bevel, thin, sharp edge prioritises finesse instead of power.

Type: Western Style

Best for: Meat, Fish, Vegetables

Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

In stock

Categories: ,

Reviews

There are no reviews yet.

Be the first to review “Muneishi Aogami 2 with Stainless Clad Santoku”

Your email address will not be published. Required fields are marked *