Micro torches

Leather aprons

Oyster gloves

Scissors

Mandoline slicers

Accessories

Mandoline slicers & accessories

Cutting accessories

Graters

Kitchen accessories

Knife blocks (empty)

Knife bags

Chef's cases

Knife magnets

Knife protectors

Drawer organizers

Carry & store

Cheese knives

Cheese slicers

Cheese knives & cheese slicers

Maintenance products

Teaspoons

Cutlery set

Steak knives

Dessert spoons

Children's cutlery

Pastry forks

Coffee spoons

Cutlery

Serving boards

Cutting boards

Cheese boards

Cutting boards & serving boards

Santoku knives

Peeling knives

Cleavers

Machete

Ham knives

Oyster knives

Breakfast knives

Knife sets

Sujihiki

Butter knives

Vegetable knives

Other kitchen knives

Turning knives

Boning knives

Meat forks

Kitchen knives for children

Carving knives

Sausage knives

Baker's knives

Bread knives

Gyutoh knives

Salmon knives

Utility knives

Deba knives

Chef's knives

Yanagiba knives

Paring knives

Nakiri knives

Tomato knives

Shotoh knives

Petty knives

Chinese chef's knives

Filleting knives

Kitchen knife accessories

Kitchen knives

Sommelier knives

Corkscrews

Champagne saber

Wine accessories

Kitchen knives & cutting

## Blades made from Shirogami steel

The blades are made from Shirogami steel. Also known as White Paper Steel. Shiro means white in Japanese and gami means paper. This is a classic Japanese type of steel with a high carbon content. Characterizing for this type of steel is the hardness (61 HRC to 63 HRC) and that it is very thin. The blades are laminated. This means that the Shirogami steel is laminated in between two pieces of soft, stainless steel. This improves flexibility and the corrosion resistance of the blade. Without compromising on the qualities of the Shirogami steel.

## The charm of Japanese manual labour

For Mr. Kouichi Tsurumaki function is key. Perfect finishes? Not as important. He feels that the kitchen knife is a tool that should, first and foremost, function. As such each knife is different. The Brute Forge finish that emerges as you harden the steel is also unique for each knife. It gives these knives its rough charm you rarely see these days.

**Please note**: Japanese knives deserve special attention. [Here you can read more about maintaining and using a Japanese knife.](/en/ct/use-and-maintenance-of-japanese-kitchen-knives.htm)

**Munetoshi knives** are forged by hand in Japan by Mr. Kouichi Tsurumaki. A third generation knife smith, born in 1949\. Originally he made sickles and axes. Real user objects with which he quickly made a name for himself. Some ten years ago he entered the world of kitchen knives. Where he, even today, provides a select group of enthusiasts, with stylish kitchen knives that are produced according to Japanese tradition.

Munetoshi: Japanese kitchen knives by Mr. Kouichi Tsurumaki