JAPANESE KNIVES AND KNIFE SHARPENING
Muneishi Cutlery MFG was stared in 1955 by the grandfather of current blacksmith Kousuke Muneishi. Previous generations specialised in agricultural tools but now, Kousuke concentrates his free forging skills on knife making.
The bunka, “cultural knife”, is inter-changeable with the santoku though the sharper angled tip is very handy for fine knife work. Great for home cooks and professionals.
Aogami, also known as Blue paper steel due to the colour of the paper it came wrapped in, is a high carbon steel made by Hitachi Metals. Aogami is known for its sharpness and edge retention, blue paper steels are considered some of the best carbon steels in the world. It’s like Shirogami but with added tungsten and chromium to give it better edge retention, it comes in 3 grades Aogami #1, #2 & Aogami Super.