The thin & narrow width of the blade, forged in traditional manufacturing method “Sohi-zukuri” originates from the Japanese sword-making technique, is made of Yasugi Shirogami #2 steel with a stylish Kurouchi black finished, and has the functionality of both a beef knife and a petty knife.
Muneaki has another stylish series, “YASUGI”, which are semi-order kitchen knives with blades and handles selected to suit the user’s taste and enjoy the sharpness and texture of the blade.
Check MUNEAKI knife series >
[ about Muneaki ]
The fourth generation MUNEAKI mastered the art of making Japanese swords and received the name of swordsmith “MUNEAKI”.
In 1928, the company Yaegashi Uchihamono Seisakusho was moved to its current location in Katsushika Ward, Tokyo.
Today, MUNEAKI the fourth is still adhering to the forging techniques inherited from the first generation, and forges blades by hand without using machines.
Their products are used by craftsmen in various fields, including the cutlery used in the restoration of the Nikko Shrine and Temple, a World Heritage site.
If you have any question, please feel free to contact us anytime.
Thank you for reading and best regards!
All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
Kyoto and Hyogo, JAPAN