This is a beautiful handcrafted Hinoura gyuto with Shirogami #2 steel core and stainless cladding, by Mutsumi Hinoura - the fourth generation of Hinoura. Made under the family's "Ajikataya" brand name, this Hinoura knife has the signature Kurouchi Tsuchime finish of Hinoura knives, with an amazing charred chestnut buffalo horn handle. Hinoura's forging focuses on easy sharpening by knife owners, and as a result these knives often achieve extraordinary level of sharpness with ease of sharpening.
- Origin: Sanjo, Niigata Perfecture, Japan
- Craftsman: Mr. Mutsumi Hinoura
- Knife Type: Gyuto
- Steel Type: Shirogami #2 (White #2) Core
- Jigane (Cladding): Stainless Steel
- Blade Finish: Kurouchi + Tsuchime
- Hardness Level: 62
- Blade Type: Double-edged Blade
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 49mm
- Spine Thickness (at heel): 3mm
- Handle Material: Charred Chestnut
- Kuchiwa: Black Buffalo Horn
- Handle Length: 148mm
- Weight: 196g (6.91oz)
- Hand chiselled mark: In Japanese Kanji "Ajikataya" 味方屋
About Hinoura Hamono 日野浦 刃物
Hinoura Hamono is a knife making workshop by Tsukasa Hinoura (日野浦 司) & Mutsumi Hinoura (日野浦 睦), the father and son team. Knife making by Hinoura can be traced back to Meiji era when first generation Hinoura, Shintaro Hinoura founded the knife forging business. Having moved to Sanjo city in Niigata in 1912, the Hinouras have been making knives there for over 100 years. Tsukasa Hinoura is a very discerning and low profile Echigo forgesmith, who is high respected by top tier knife artisans in Japan. Taking over the family career at around age of 22 back in 1978, he excelled in every level and his works are greatly admired by artisans in Sanjo, not only because of the beauty of his knives, but also his expression of that artisan soul. His son, Mutsumi Hinoura entered the lifelong career of bladesmithing in 2001, and the father and son team have been making knives that are highly valued in both Japan and overseas.
Shirogami #2 (white #2) steel is one of the most popular steel type found in Japanese kitchen knives (Wa Knives). It is not stainless steel, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserve the cutting and sharpening pleasure of the Shirogami core. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface: Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening: We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.