By buying this product you can collect up to
33490
points.
Your cart will total 33490
points that can be converted into a voucher of
€16.75.
For buying this product you should have
669799
points.
Your current number of points is
0 points
.
The handmade sujihiki knife for your fish cuts!
Blade in San Maï structure: 3 alternating layers of steel and iron
Shirogami #2 Japanese steel core, enriched with 1.3% carbon
62HRC Rockwell hardness: excellent edge retention
Blade surface with traditional Black Nashiji finish and engraved kanji
Olive wood handle with black buffalo horn bolster
Octagonal cut for ambidextrous use
Made by Mutsumi Hinoura with his father Tsukasa, in Sanjo
Carbon knife: requires careful maintenance
You might also like
Mutsumi Hinoura is a Japanese blacksmith who works alongside his father, the renowned Tsukasa Hinoura, in their family workshop in Sanjo, a Japanese town renowned for the production of high-quality knives and tools. Representing the fourth generation of blacksmiths in his family, Mutsumi began his apprenticeship in 2001 under his father's tutelage. For almost 20 years, he has devoted himself to perfecting his art, combining traditional techniques with modern performance requirements.
The Hinoura forge was founded by Shintaro Hinoura in the early 20ᵉ century, during the Meiji era, and the family has been passing on its unique skills for generations. Recognized worldwide, the Hinoura family distinguishes itself by its artisanal, ancestral forging techniques, as well as its remarkable heat treatment. Hinoura knives are hand-forged, guaranteeing high quality and precision.
Knives from the family-owned Ajikataya brand feature a streamlined design, but bear witness to meticulous craftsmanship. Hot-forged by Mutsumi, these blades feature a thick base that gradually tapers towards the tip, combining aesthetics and functionality with great finesse.
This high-quality Japanese sujihiki knife is equipped with a 24cm blade designed in San Maï, a technique meaning "3 layers" which reveals its unique structure. The blade features a core of hard steel, enveloped on either side by a layer of slightly softer steel, forming a reinforced protection that optimizes its balance.
The core of your Japanese kitchen knife is forged from Shirogami #2 steel (also known as White Paper Steel #2), a top-quality Japanese steel produced by the renowned steelmaker Hitachi. Its name, meaning "white paper", refers to the distinctive packaging used in its production.
This alloy, with a high carbon content of around 1.3%, gives the blade a hardness enhanced by this element, thus increasing its durability and efficiency. Thanks to this composition, the blade achieves a hardness of 62HRC on the Rockwell scale, guaranteeing outstanding cutting performance and prolonged edge retention.
The flat grind on your Japanese knife ensures greater strength. Overall, a flat grind is aesthetically pleasing and easy to reproduce during sharpening!
The hard steel core is then enveloped on either side by a softer layer of iron, creating the San Maï structure by folding the layers. This construction gives the core a certain suppleness while protecting it, making the knife less vulnerable to shocks and breaks during cutting. The superposition of steels forms a distinctive wavy line along the edge of your blade.
The blade also features a superb Black Nashiji finish, giving it a rustic, authentic appearance, reminiscent of the rough forged look with its original unpolished black hue. Fine kanjis engraved on the blade add an extra touch of authenticity to the whole!
This handcrafted Japanese knife features an octagonal-shaped handle, ideal for all cooks: left-handed and right-handed alike! Its ergonomic shape adapts perfectly to the palm, guaranteeing an excellent grip, even during long cutting sessions.
The handle is made from olive wood, known for its exceptional durability. Highly dense and naturally anti-bacterial, this wood is highly resistant to humidity and will not warp under the effect of condensation. Its golden hue, enhanced by a unique, contrasting grain, gives the handle a remarkable aesthetic appeal.
A black buffalo horn bolster links the handle to the blade. Being a natural material, horn presents subtle variations in appearance, making each Ajikataya knife unique.
Finally, wood pulp has been added where the blade joins the handle to fill the small gaps and make the whole thing watertight.
To preserve the quality of your carbon knife, it's important to wash it exclusively by hand, using a mild detergent and a non-abrasive sponge, taking care not to get the handle wet. After washing, wipe carefully with a clean cloth to remove all traces of moisture before storing in a dry place. Avoid soaking in the sink or putting in the dishwasher.
Over time, the blade may change color slightly. This is the result of carbon's natural reaction to the acidity of certain foods or to ambient humidity.
Keep a paper towel handy to wipe the blade between uses. For extra protection, apply a thin coat of mineral oil to the blade.
Discover the rest of Ajikataya Japanese knives on Knifeleader.eu!
You might also like
