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Blacksmith Kosuke Muneishi
Who I am
I'm Kosuke Muneishi, a Japanese blacksmith based in Tosa, Kochi Prefecture , Japan. My job is to make high-quality Japanese kitchen knives.
The place is recognized as a cutlery stronghold in my country. The art of forging blades has been practiced here since the 17th century!
Back then, agriculture and fishing were booming in Japan, and farmers needed sharp, long-lasting blades for their work.
That's how local blacksmiths got their start. Their blades were so effective that they made Kochi Prefecture famous throughout the country. Gradually, they moved on to making handcrafted kitchen knives, while retaining their high-end manufacturing techniques.
Today, the reputation of Kochi's blacksmiths endures, and every handcrafted Japanese knife made here is easily recognizable. Their blades feature the traditional, distinctive rough-forged finish.
The art of forging Japanese knives has long existed in my family, who founded their own forge in 1955.
It was Hirotaka Muneishi san who created the forge. Part of the family's second generation of blacksmiths, he mainly made tools such as axes and machetes. When I went back to work, I started making handmade kitchen knives.
My work
In order to offer you an exceptional, handcrafted knife, I carry out all the stages of its manufacture myself.
I take care of the forging, tempering, hammering and sharpening of each knife blade.
I mainly use Aogami #2 steel, also known as Blue #2 Steel. This top-of-the-range steel contains an average of 1.2% carbon, which enables a sharper sharpening than on Western kitchen knives.
I like to perpetuate local know-how by offering unique knives: each rough-forged artisanal Japanese knife is made by my own hand. The finish appears more rustic and is characterized by a dark hue.
Our favorite knife
Our team's favorite knife is the Wusaki Yuzo BS2 18cm artisanal Japanese chef's knife!
This Japanese chef's knife is typical of the Kochi prefecture, with its magnificent rough-forged finish.
Its Aogami #2 steel holds its edge durably with a hardness of 62 HRC, and its premium Morado wood handle ensures a comfortable yet superb grip.
What's more, this top-of-the-range Japanese knife is ideal for both right- and left-handed users!
