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Blade Length | 210 mm |
Total Length | 350 mm |
Steel | Aogami (Blue) #2 |
Handle | Cherry |
Ferrule | Pakkawood |
Rockwell | 61-62 |
Height Spine to heel | 47 mm |
Width at Spine | 3.25 mm |
Weight | 163 grams |
Bevel | Double (50/50) |
The Blacksmith
Muneishi Cutlery goes back to 1955 where grandfather, and now head of the company Kousuke Muneishi started making agricultural tools but has since branched off into making kitchen knives. Based in Tosa City, Kochi Prefecture, Japan, Muneishi knives are high performing but hold back on the flash to keep them affordable workhorses for the professional or home cook alike.
The Knife
The Gyuto is the Japanese equivalent to the western style Chef's Knife. Without question this is the most versatile knife shape for the kitchen and the 210 mm or 8 inch size is the standard for professional kitchens around the world. The Gyuto is capable of breaking down larger pieces of beef, fish or any other protein and is equally capable of chopping up any fruit or vegetable. It is the best choice if you are looking for the "one" knife to do everything.
142 JAMES ST. S HAMILTON ON L8P3A2
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