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A top-of-the-range Japanese vegetable knife
16.5cm San Maï design blade: iron top layer
Japanese Shirogami #2 steel core (approx. 1.3% carbon)
Hardness: 62 HRC - The sharp edge holds for a long time
TraditionalBlack Nashiji finish and authentic kanji
Octagonal olive wood handle
Black buffalo horn bolster
Forged in Sanjo by Tsukasa and Mutsumi Hinoura, father and son
Carbon-enriched knife requiring meticulous maintenance
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Mutsumi Hinoura works with his father, the famous Tsukasa Hinoura, in their family workshop in Sanjo. The Japanese town is renowned for its high-quality tools and knives. Mutsumi, heir to the fourth generation of blacksmiths in his line, began his apprenticeship with his father in 2001. For almost twenty years, he has worked to perfect his skills, combining traditional techniques with modern requirements to create blades of unrivalled quality.
The tradition of blade forging dates back to the Meiji era, at the beginning of the 20th century, in the Hinoura family. Ancestral techniques have been passed down to Mutsumi san, keeping alive a precious heritage. Hinoura family knives are acclaimed the world over for their traditional craftsmanship and heat treatment. Each handcrafted Japanese knife is meticulously forged by hand, with the craftsmen paying particular attention to every detail of their creation.
Ajikataya is a brand of knives renowned for their simple-looking blades, but which have benefited from remarkable precision thanks to the work of Mutsumi. These hot-forged blades feature a thick base that gradually tapers towards the tip.
This nakiri knife has a 16.5cm blade built around a structure called San Maï. The term, which means "3 layers", gives a precise indication of the blade's composition. It contains a rigid steel core surrounded by a layer of slightly softer steel folded on either side, forming a kind of protective sandwich for ideal balance and strength.
The heart of the knife is made of Shirogami #2 steel, also known as White Paper Steel #2. This top-of-the-range Japanese steel is produced by Hitachi, the world-renowned steel manufacturer. Its name, which translates as "white paper", refers to the packaging method used in its production.
The alloy features a high carbon content of almost 1.3%. Carbon plays a crucial role in increasing the blade's hardness, giving it greater strength and efficiency. With a hardness of 62 HRC, the blade of this knife guarantees exceptional cutting performance and long-lasting sharpness.
Next, the core is wrapped in a softer layer of iron, creating the San Maï structure by folding each side. This structure gives the core flexibility while protecting it, making it more resistant to impact and breakage when cutting. The superimposed layers of steel create a wavy line that runs randomly along the edge, offering a blade with a unique aesthetic.
The blade is finished with an authentic Black Nashiji finish with a rustic appearance. It is reminiscent of the rough forged finish of a blade, while retaining its black color. Fine kanji are engraved on the blade to reinforce its authenticity.
Your nakiri features an octagonal handle for an ideal grip, suitable for both right- and left-handed cooks. This ergonomic shape ensures easy handling and comfort, qualities appreciated during long cutting sessions.
The handle is made of long-lasting olive wood. This dense wood is resistant to humidity and bacteria, so there's no risk of deformation due to condensation. With an attractive golden hue, olive wood features a unique contrasting grain for a very elegant handle.
Finally, the handle is completed with a black buffalo horn bolster, creating a harmonious link with the blade. The appearance of the bolster may vary slightly from one knife to another, as horn is a natural material.
To preserve the high-end nature of your carbon Japanese knife, it should be washed exclusively by hand with a soft sponge and a suitable soap, avoiding wetting the handle. After washing, dry the knife well with a clean cloth to remove any moisture, then store it in a dry place. Putting the knife in the dishwasher and leaving it to soak in the sink are actions to be totally avoided.
During use, it is normal to observe a slight change in the color of the blade, due to the natural reaction of carbon to the acidity of certain foods or to humidity in the air. To protect the blade, we recommend that you always have a paper towel close by to wipe the blade between cuts. You can also apply a little mineral oil from time to time.
Ajikataya Japanese knives are available on our website!
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