The **Munetoshi Nashiji Black Gyuto 21 cm** is a stylish, Japanese chef’s knife. In Japanese Gyuto means ‘beef swords’. Sounds sinister, but it merely means that originally this knife was made to prepare meat. Today the Gyuto knife is considered to be an all-round chef’s knife for all cutting tasks in the kitchen.
### Blade made from Shirogami steel
The blades are made from Shirogami steel. Also known as White Paper Steel. Shiro means white in Japanese and gami means paper. This is a classic Japanese type of steel with a high carbon content. Characterizing for this type of steel is the hardness (61 HRC to 63 HRC) and that it is very thin. The blades are laminated. This means that the Shirogami steel is laminated in between two pieces of soft, stainless steel. This improves flexibility and the corrosion resistance of the blade. Without compromising on the qualities of the Shirogami steel.
**Please note:** Shirogami steel is not stainless. So always clean and dry the knife thoroughly after use. As you cut vegetables and fruit a patina will emerge. This natural reaction protects the blade from further corrosion in the long run. [Here you can read more about maintaining and using a Japanese knife.](/en/ct/use-and-maintenance-of-japanese-kitchen-knives.htm)
The listed blade length is the length of the edge. The blade is enhanced with a ‘distal taper’. This means that the blade is tapered towards the tip. This makes the knife a lot lighter and ensures that the weight is evenly divided and nicely balanced.
### Chestnut wood handle
The handle is made from light-weight dark-coloured chestnut wood. The handle is enhanced with a traditional Japanese D-shape. This shape ensures that the handle nicely fits in the palm of your hand. This version is made for right-handed use, but even left-handed users can easily use this knife. The bolster, in Japanese called ‘Kakumaki’, is made from black plastic and is in nice contrast with the whole.
## Munetoshi, by Mr. Kouichi Tsurumaki
Munetoshi knives are forged by hand in Japan by Mr. Kouichi Tsurumaki. A third generation knife smith, born in 1949. Originally he made sickles and axes. Real user objects with which he quickly made a name for himself. Some ten years ago he entered the world of kitchen knives. Where he, even today, provides a select group of enthusiasts, with stylish kitchen knives that are produced according to Japanese tradition.
For Mr. Kouichi Tsurumaki function is key. Perfect finishes? Not as important. He feels that the kitchen knife is a tool that should, first and foremost, function. As such each knife is different. The Brute Forge finish that emerges as you harden the steel is also unique for each knife. It gives these knives its rough charm you rarely see these days.
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