We carry a lot of handmade knives at Knifewear, but few look as ‘hot-out-of-the-forge’ as Muneishi san’s. Kosuke Muneishi was born as the third-generation blacksmith of the Muneishi family in Tosa. His grandfather started the family business back in 1955, forging tools for the local farmers, gardeners, and foresters. 

Kosuke Muneishi, relatively young compared to many of his knifemaker peers, chose to pivot the family craft towards kitchen knives when he first started forging. He recognized the growing demand for kitchen tools and saw it as the perfect way to preserve his family’s trade while walking his own path, funnelling the skills of his predecessors into a new medium. 

By working with traditional non-stainless steel known as ‘Aogami’, Muneishi-san has crafted knives that require a little maintenance and care but reward you by keeping a crazy edge for a super long time. He also clads his steel in a protective layer of stainless steel to balance the ease of maintenance.

About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.