Chef's knife 24cm Hinoura Mutsumi Ajikataya Black Nashiji japanese handmade

A knife with a high-end steel blade

This top-of-the-range Japanese knife features a 24cm blade with a San Maï design, a term meaning "3 layers" and showing just how the blade is structured. It features a hard steel core wrapped in a folded layer of slightly softer steel on either side, forming a sandwich that protects it and gives it optimum balance.

The knife's core is made of Shirogami #2 steel (also known as White Paper Steel #2). This is a top-of-the-range Japanese steel manufactured by the renowned international steelmaker Hitachi. The steel's name, which literally means "white paper", recalls the way it was packaged during production.

This alloy contains a high carbon content of around 1.3%. This is essential for increasing the blade's hardness. It is both more durable and more efficient. The blade reaches 62 HRC on the Rockwell scale, giving you a kitchen knife with great cutting performance and long-lasting sharpness.

The hard core is then enveloped ina layer of softer iron, forming the San Maï structure by folding in on either side. This design adds flexibility to the core while preserving it, making the knife less susceptible to impact and breakage when cutting. The superimposition of steel layers creates a random wavy line visible along the edge.

Finally, the blade features a superb Black Nashiji finish, giving it an authentic, rustic appearance. This finish gives the impression that the blade has not been polished and has retained its black color, evoking a rough forged finish. Delicate kanji have also been engraved on the blade, reinforcing its authenticity.

The octagonal handle for all cooks

The handcrafted Japanese knife features an octagonal handle that's ideal for all cooks: left- and right-handed, private and professional alike. The perfect fit to the palm of your hand ensures easy handling, especially when cutting for long periods.

The handle is made from olive wood, a species renowned for its exceptional durability. This dense, antibacterial wood effectively resists humidity and deformation caused by condensation. What's more, olive wood's superb golden color is enhanced by its unique, contrasting grain.

A black buffalo horn bolster completes the handle and links it to the blade. As the bolster is made from a natural material, its appearance may differ slightly from one knife to another.

Taking good care of my hand-forged knife

To preserve the lasting quality of your top-of-the-range knife, it is essential 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, it's essential to wipe it thoroughly with a clean cloth to remove all traces of water before storing it in a dry place. Under no circumstances should you leave the knife to soak in your sink, or put it in the dishwasher.

Over time, it is normal for the blade of the knife to change color slightly. This is due to the natural reaction of carbon to the acidity of certain foods, or to humidity in the air.

We advise you to keep a sheet of paper towel handy to wipe the blade between uses. For optimum protection, you can also lightly oil the blade with mineral oil.

Discover the work of Mutsumi Hinoura

Mutsumi Hinoura is a Japanese artisan blacksmith who works with his father, none other than the famous Tsukasa Hinoura. Their family workshop is located in Sanjo, a Japanese town renowned for the manufacture of top-quality knives and tools. Mutsumi-san is the fourth generation of his family to practice the art of blade forging, beginning his apprenticeship in 2001 alongside his father. He has spent almost 20 years perfecting his skills to create blades that combine traditional techniques with modern performance.

The Hinoura family has a long tradition of forging knives. It was Shintaro Hinoura who founded the family forge in the early 20th century, during the Meiji era. The family's great strength is the transmission of forging techniques that have reached Mutsumi. The Hinoura family produces knives of international renown for their traditional craftsmanship and heat treatment. To own a Hinoura knife is to own a top-of-the-range, hand-forged knife made with the utmost attention to detail.

Knives from the family-owned Ajikataya brand have blades with a seemingly uncluttered design, but which have been meticulously crafted by Mutsumi. They are hot-forged and feature a thick blade base that tapers towards the tip.

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