Muneishi Kurouchi Gyuto 240 mm

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. 

Knife Care (Iron Clad)

• This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
• Simply wipe the knife with a damp cloth immediately after use.
• Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
• Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.

• Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
• Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.