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Japanese santoku forged by Mutsumi Hinoura
San Mai blade with iron top layer - Length: 16.5cm
Shirogami #2 Japanese steel core (≈ 1.3% carbon)
Rockwell hardness: 62 HRC - Clean, long-lasting edge
Kanji and traditional Black Nashiji finish: authenticity
Olive wood handle and black buffalo horn bolster
Octagonal shape for right- and left-handed use
Forged by Mutsumi Hinoura and his father Tsukasa in Sanjo
Blade contains carbon: see our recommendations below
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This santoku features a 16.5cm blade made in the typical Japanese San Mai structure. This means "3 layers" and shows just how the blade is constructed. It comprises a core of rigid steel that is wrapped in a layer of softer steel folded on either side. This creates a kind of sandwich that protects the core and gives it balance.
The knife contains a core of Shirogami #2 steel, also known as White Paper Steel #2. This high-quality Japanese alloy is manufactured by Hitachi, a steelmaker with an international reputation. Translating as "white paper", the steel's name echoes the way it is packaged during production.
Shirogami #2 steel contains a high carbon content of around 1.3%. This element is essential for increasing the blade's hardness, ensuring greater strength and efficiency. With a hardness of 62 HRC, the Japanese santoku blade offers excellent cutting performance and long-lasting sharpness.
The core is then surrounded bya layer of softer iron, forming the San Maï structure by folding each side. This design gives the core suppleness while protecting it, making it less sensitive to impact, and therefore less likely to break in use. The superimposed layers of steel create random undulations along the edge, giving the blade a unique aesthetic.
The blade features a traditional Black Nashiji finish, reminiscent of the rough-hewn look of a forge, as it retains its black hue. Fine kanji are engraved on the blade, giving you an authentic knife with a rustic look.
This santoku has an olive wood handle, a wood known for its long durability. Its density makes olive wood resistant to bacteria and humidity, preventing it from warping in the presence of condensation. It has an attractive golden hue, contrasted by a darker veining specific to each piece from which the handle comes.
Octagonal in shape, the handle is suitable for both left- and right-handed cooks. It is very comfortable and easy to handle, making it perfect for long cutting sessions.
A black buffalo horn bolster completes the handle and links it to the blade. The appearance of the bolster may differ slightly from one knife to another, as horn is a natural material.
To preserve your carbon-rich knife, it's vital to clean it by hand using a mild detergent and a non-abrasive sponge, without wetting the handle. After cleaning, wipe the knife dry to remove all traces of water before storing it in a dry place. Never put the knife in the dishwasher or leave it to soak in the sink.
Over time, the blade of the knife may change color slightly. This is due to the natural reaction of carbon to external elements such as humidity in the air or the acidity of certain foods. To preserve the blade, we recommend you keep a paper towel close by to clean it between cuts. You can also occasionally apply a little mineral oil to protect it.
Mutsumi Hinoura works with her father, the well-known blacksmith Tsukasa Hinoura, in their family workshop in Sanjo, a town in Japan famous for its high-quality tools and knives. Being the 4th generation of blacksmiths in his family, Mutsumi began his apprenticeship with his father in 2001. For almost twenty years, he has worked hard to perfect his art. He skilfully blends traditional techniques with modern requirements to create blades of exceptional quality.
Knife forging is a family tradition dating back to the Meiji era, in the early 20th century, among the Hinoura family. Ancestral forging techniques have been passed down from that time to Mutsumi, where a precious heritage is preserved. Hinoura family knives are widely appreciated around the world for their traditional craftsmanship and exceptional heat treatment. As each knife is meticulously hand-forged, it reflects all the care and attention the blacksmith has devoted to its creation.
Ajikataya brand knives are renowned for their simple-looking blades, whose exceptional precision is a testament to the meticulous work of Mutsumi Hinoura. The blades are hot-forged and feature a thick base that gradually tapers to the tip.
Discover a wide range of santoku knives on KnifeLeader.eu!
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