Muneishi Kiritsuke Aogami #2 210mm (8.3″)

Muneishi Kiritsuke Aogami #2 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. The blade’s dark kuro-uchi and damascus finish combination contrasts beautifully with the reddish cherry handle.

The knife was forged in the san mai (“three layers”) style, which means that its core is made from hard steel that forms the blade’s cutting edge, while soft, pliable steel forms a protective jacket on both sides of the core and also prevents corrosion. On the transition between the core and the outside cladding, a gentle and exquisitely shaped kasumi line is visible.

BLADE SHAPE:
Kiritsuke knives are double-bevel hybrids between the traditional Japanese knife yanagiba (slicer knife, mostly used for sushi) and the usuba (knife specialized to cut vegetables). This means kiritsuke knives can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies. Traditionally, kiritsuke knives were only allowed to be used by the Executive Chef of the restaurant, but we’ll look away if you’re not (yet) the head chef.

STEEL:
Aogami #2 is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.

Learn more about knife maintenance here.

LAMINATION:
High-carbon steel is hard, but brittle for this same reason. This makes the blades more prone to breakage and chipping. To prevent that, blacksmiths “sandwich” the blade’s core, made from Aogami #2 steel, between two layers of softer steel. This improves the blade’s flexibility and toughness.

GEOMETRY:
It has a double bevel (symmetrical) blade.

BLADE FINISH:
Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.

HANDLE:
The handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the cherry and pakka wood. It’s suitable for both left- and right-handed users.

ABOUT THE BLACKSMITH:
Muneishi smithy was founded in 1955. Hirotaka Muneishi, the second-generation knife smith, is renowned for manufacturing forestry knives such as axes and machetes for the local woodsmen. Kosuke Muneishi, the third-generation blacksmith and now the head of the company, has since branched out to making kitchen knives. He mostly uses Aogami Super steel and performs all the steps himself: tempering, forging, hammering and sharpening knives. His knives have very nice grinds, good profile, and are very affordable.