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Etched and rounded spine and choil
This Munetoshi is Special made with 500 year old french anchor from bloomery iron with (130WCrV5) steel core similar to blue 1
(Bloomery iron not to be confused with Wrought iron, it is a different method and is some thousand years older
Bloomery iron is the material that is made in a bloomery furnace. The tatara is a bloomery furnace, too. European bloomery furnaces are mostly a lot smaller.
In furnace Charcoal and ore is transformed to an iron bloom.
Wrought iron is made in Puddel oven The initial material for this kind of production was raw iron, which, in fact, is cast iron. Made in a primitive blast furnace.
The raw iron was put in the wrought iron oven and heated by blowing super hot gas over it. The material went liquid and was then "stirred" to get the carbon out. It's a bit like stirring a thick dough and by doing so, the slag inclusions are drawn out and sometimes leave a layer like looking structure.)
Another Great Blacksmith from Sanjo, Niigata
Third Generation Munetoshi is all made by 67 years old Kouiti Turumaki.
He have learned everything from his father and have been blacksmith for 52 years
He is specialized in white steel and making primarily Axes, Nata and heavy duty blades
Thats why i have approached him for my Butcher knife :) That was my house brand itinomonn
They turned out outstandingly strong and very robust knives.
Fit and finish is not his thing so you can not expect any on Munitoshi knives. But in my opinion it is not bad thing as his knives is is made for abuse and to be strong !
He water quench all his knives and finish is rough and rustic. In my opinion they are amazing cutters on pair with Shigefusa and Kato !
Super easy to sharpen and get amazing edge with White steel. But much together then other white steel knives that i have tried.
At this price point he is very very hard to beat. As always fully handmade hand-laminated blades, VERY rare to see in this price point, so they are Amazing value !
I decided to Keep ONLY Kurouchi knives from him , so he will concentrate more on heat-treatment and grind instead of FF, plus i think the look of his KU knives is the best and super unique !
Steel: 500 year old french anchor from bloomery iron with (130WCrV5) steel core similar to blue 1, water quenched (Can RUST )
Handle: Japanese ZelKova handle with Buffalo horn
Approx.. measurements:
Handle Length- 145mm
Handle Width- 20mm
Hell to Tip Length- 180mm
Blade Height at Heel- 56mm
Width of Spine at Handle- 4mm
Width of Spine Above Heel-3mm
Width of Spine at Middle- 2mm
All knives JNS cary is handmade and made one by one, so they can vary in size and thickness. Unevenness in finish can occur.
