By buying this product you can collect up to
37490
points.
Your cart will total 37490
points that can be converted into a voucher of
€18.75.
For buying this product you should have
749799
points.
Your current number of points is
0 points
.
Handcrafted kiritsuke for a wide range of cuts
24cm San Maï structured blade - Iron top layer
Japanese Shirogami #2 steel core with approx. 1.3% carbon content
Rockwell hardness: 62 HRC - Very long edge retention
Authentic kanji and traditional Black Nashiji finish
Olive wood handle with unique veining
Octagonal shape and black buffalo horn Bolster
Forged by Mutsumi Hinoura with his father Tsukasa in Sanjo
Carbon steel blade: meticulous maintenance required
You might also like
This Kiritsuke knife features a 24cm blade with a San Maï structure. This name, which means "three layers", accurately describes the construction of the blade. It features a rigid steel core, wrapped in a layer of softer steel, forming a protective sandwich for optimum balance and protection.
Shirogami #2 steel was chosen for the knife's core. Also known as White Paper Steel #2, this is a high-quality Japanese steel produced by the world-renowned steelmaker Hitachi. The name of this steel, which literally means "white paper", refers to the way it is conditioned during production.
The alloy is distinguished by its high carbon content of around 1.3%. Carbon plays an indispensable role in increasing the hardness of a blade, as it gives it greater efficiency and durability. With a hardness of 62 HRC, the blade of this knife offers exceptional cutting performance and holds its edge remarkably well.
The core is then enveloped in a layer of softer iron, forming the San Maï structure by folding each side. This design adds flexibility to the core while protecting it, making it more resistant to impact and breakage during use. The superimposition of the steel layers creates a wavy line that runs randomly along the edge, adding a unique aesthetic to the blade.
Finally, the blade is adorned with a Black Nashiji finish that lends it an authentic, rustic charm. This traditional finish gives the impression that the blade has not been polished, thus retaining its black color, reminiscent of the rough-hewn look of a forge. Delicate kanji are also engraved on the blade, accentuating its authenticity.
This kiritsuke has a handle made from olive wood, a species renowned for its remarkable durability. Olive is a dense wood that resists bacteria and humidity, preventing deformation due to condensation. What's more, olive wood is distinguished by its beautiful golden hue, highlighting a unique, contrasting grain that adds a touch of elegance to your knife.
The octagonal shape of the handle gives you an ideal grip, whether you're right- or left-handed. Its ergonomic design ensures comfort and easy handling, which is much appreciated during long cuts.
Finally, the handle is complemented by a black buffalo hornBolster to link it to the blade. As horn is a natural material, its appearance may differ slightly from one knife to another.
Mutsumi Hinoura is a Japanese blacksmith working with his father, the renowned Tsukasa Hinoura. Their family workshop is based in Sanjo, a Japanese town renowned for its high-quality knives and tools. Mutsumi san is the fourth generation of blacksmiths in his family, and began his apprenticeship in 2001 with his father. For almost 20 years, he has dedicated himself to perfecting his art, fusing traditional methods with modern performance to create blades of unrivalled quality.
The Hinoura family's tradition of blade forging dates back to the Meiji era in the early 20th century. Ancestral forging techniques have been passed down from that era to Mutsumi. Hinoura knives are recognized worldwide for their traditional craftsmanship and heat treatment. Each top-of-the-range knife is forged by hand, with the blacksmiths attaching the utmost importance to the smallest details in their creation.
The Ajikataya brand of knives is distinguished by its blades, which are sober in appearance, but benefit from precise workmanship by Mutsumi. Hot-forged, the blades feature a thick base that gradually tapers towards the tip.
To preserve your carbon steel knife, it's essential to wash it thoroughly by hand, using a soft sponge and a suitable detergent, without wetting the handle. After washing, be sure to dry the knife carefully with a clean cloth to remove any moisture, then store it in a dry place. Never put the knife in the dishwasher or leave it to soak in your sink.
Over the course of use, it is normal to notice a slight color change on the blade. This is due to the natural reaction of carbon to moisture in the air or the acidity of certain foods. To preserve the quality of your blade, we recommend that you keep a paper towel close by to wipe the blade between cuts. Finally, for optimum protection, we recommend applying mineral oil to the blade from time to time.
Ajikataya knives are available on KnifeLeader.eu!
You might also like
