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 - Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.