Name: Utility knife
Brand: Munetoshi
SKU: S_MUNE150PT
Price: 114.95 EUR
Availability: InStock

Utility knife

€114,95 EUR

VAT included for EU orders.

S_MUNE150PT

Utility knife with a 152 mm long blade.

Core steel: Shirogami#2 laminated with a layer of iron.
Blade length: 152 mm
Blade height: 31.5 mm
Thickness at heel: 4.5 mm
Thickness at middle spine: 1.6 mm
Weight: 81 grams
Handle: Magnolia with buffalo horn bolster.

Munetoshi forges his carbon steel knives entirely by hand, primarily using Shirogami#2 carbon steel. In addition to knives, he also makes garden axes and sickles. His philosophy is therefore that the tool should be used, and he focuses on creating blades that cut well and are durable. He spends less time on the finish, and you can expect a product that is raw in appearance but cuts exceptionally well.

NOTE: The core and its outer layers are not stainless. Therefore, wipe the blade thoroughly after use.

Manufacturer: Munetoshi
Model: Petty
Length: 150 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material: Magnolia | Buffelhorn

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.