Chef's knife with a 215 mm blade. The finish is hammered (tsuchime) with a dark surface (kurouchi).

Weight: 206 grams
Steel: Core steel of shirogami#2 laminated with a layer of softer iron on each side.
HRC: 63 Blade height at the heel: 49 mm
Thickness in the middle of the spine: 2 mm
Thickness at the blade base: 5 mm
Handle: Bocote with a buffalo horn bolster. Octagonal shape.
Grind: Hamaguri (convex)

Munetoshi hand-forges his carbon steel knives and primarily works with shirogami#2 carbon steel. In addition to knives, he also crafts garden axes and saws. His philosophy is rooted in the idea that tools should be used, focusing on creating blades that cut well and are relatively durable. You can expect a product that has a raw appearance but cuts exceptionally well.

Note: The core and its outer layers are not stainless. Therefore, be sure to dry the edge thoroughly after use.