10cm Hinoura Mutsumi Ajikataya Black Nashiji japanese handmade paring knife

The work of young blacksmith Mutsumi Hinoura

Mutsumi Hinoura is the son of renowned blacksmith Tsukasa Hinoura, with whom he works in their family workshop in Sanjo. This Japanese town is renowned for its excellent craftsmanship in tools and knives. Mutsumi began his apprenticeship in 2001 with his father, making him the 4th generation of blacksmiths in his family. For almost twenty years, he has been perfecting his craft, cleverly blending traditional techniques with modern requirements, leading him to create blades of remarkable quality.

The Hinoura family's knife-making tradition dates back to the early 20th century, to the Meiji period. The same forging methods have been used ever since, handed down from generation to generation. Today, Mutsumi san continues this precious family heritage. Hinoura family knives enjoy international renown thanks to their traditional craftsmanship and exceptional heat treatment. Each knife, meticulously hand-forged, bears witness to the special attention paid by the blacksmith to its creation.

The Ajikataya brand offers knives whose blades are sober in appearance, but exceptionally precise thanks to the meticulous work of Mutsumi Hinoura. The blades are hot-forged, with a thick base that gradually tapers towards the tip.

The high-end blade of the Japanese paring knife

This paring knife features a 10cm blade. It is built according to the typical Japanese San Maï structure. This term, which means "3 layers", precisely describes the composition of the blade: it contains a rigid steel core wrapped in a softer layer of steel, folded on either side. This sandwich-like structure protects the core of the blade while providing optimum balance.

The knife's core is made of Shirogami #2 steel, also known as White Paper Steel #2. This is a high-quality alloy manufactured by Hitachi, the world-famous steelmaker. The steel's name, meaning "white paper", evokes the paper with which it is wrapped during production.

Shirogami #2 steel has a high carbon content of around 1.3%. This element plays an essential role in increasing the blade's hardness, guaranteeing optimum strength and efficiency. With a hardness of 62 HRC, the blade of this handcrafted paring knife offers outstanding cutting performance and retains its sharpness for a long time.

This core is then wrapped in a layer of softer iron, forming the San Maï structure by folding each side. This structure gives the core flexibility while protecting it, reducing its sensitivity to impact and the risk of breakage when cutting. The superimposed layers of steel form a random wavy line along the edge, giving the blade a unique aesthetic.

The blade has a traditional Black Nashiji finish, reminiscent of a forge-finish, while retaining its characteristic black hue. To accentuate its authentic, rustic look, authentic kanji have been engraved on the blade.

The olive wood handle of this top-of-the-range paring knife

The paring knife 's octagonal handle offers an ergonomic grip, and is suitable for both right- and left-handed users. This guarantees easy, comfortable handling, ideal for long cuts.

This Japanese knife features an olive wood handle, renowned for its remarkable durability. Its natural density makes it resistant to bacteria and humidity, protecting the handle from deformation caused by condensation. Each knife has a unique look thanks to a distinctive grain that contrasts elegantly with the golden hue of the olive wood.

A black buffalo horn bolster has been added to the handle to link it to the blade. As horn is a natural material, the appearance of the bolster may vary slightly from one knife to another.

How do I preserve my top-of-the-range Japanese knife?

It's crucial to clean your high-carbon knife by hand. Use a mild soap and a non-abrasive sponge, carefully avoiding wetting the handle. After washing, dry the knife well to remove any moisture before storing it in a dry place. Never put the knife in the dishwasher or leave it to soak in the sink.

The blade may also change color slightly over time: this is perfectly normal. This is due to the high reactivity of carbon to external elements such as acidity in food or ambient humidity. To preserve the blade, we advise you to keep a paper towel handy to wipe the blade between uses. In addition, you can occasionally apply a little mineral oil to protect it.

Discover a wide range of handcrafted Japanese knives on KnifeLeader.eu!