Japanese Artisan Utility Knife 15cm Hinoura Mutsumi Ajikataya Black Nashiji

A uniquely grained olive wood handle

The handle of this handcrafted Japanese knife is made from olive wood, known for its exceptional durability. This dense, antibacterial wood is highly resistant to humidity and deformation caused by condensation. What's more, olive wood gives the handle a magnificent golden hue, enhanced by a unique, contrasting grain.

The olive wood is complemented by a black buffalo horn bolster to join the knife blade. As horn is a natural material, the appearance of the bolster may vary slightly from one knife to another.

Finally, the handle is octagonal in shape, designed to suit all cooks, amateur or professional, left- or right-handed. By following the shape of your palm, the handle guarantees optimum maneuverability, even for prolonged cutting.

Traditional Black Nashiji blade finish

Your traditional Japanese knife features a 15cm blade with a San Maï structure. These terms mean "3 layers" and illustrate how the blade is constructed. It consists of a hard steel core wrapped in a layer of slightly softer steel, forming a sandwich as it folds in on either side. This outer layer protects the core and gives it optimum balance.

The core of the blade is made of Shirogami #2 steel (also known as White Paper Steel #2), a high-end Japanese steel produced by the renowned international steelmaker Hitachi. The name of this steel, which literally means "white paper", refers to the packaging method used in its production.

The alloy contains a high carbon content of around 1.3%. It is the essential element for increasing the blade's hardness, giving it enhanced durability and efficiency. The blade reaches 62 HRC on the Rockwell scale, ensuring exceptional cutting performance and a long-lasting edge.

The hard core is then enveloped ina layer of softer iron, creating the San Maï structure by being folded on either side. This adds flexibility to the core while protecting it, making the knife less susceptible to impact, and therefore to breakage during cutting. You can see a random wavy line along the edge, which is simply the superimposition of the steel layers.

Finally, the blade features a magnificent Black Nashiji finish, giving it a rustic, authentic design. This finish gives the impression that it has not been polished and that the blade has retained its black color. It is reminiscent of the rough finish of the forge. Fine kanji have also been engraved on the blade, reinforcing its character.

Mutsumi Hinoura, a blacksmith from a famous family

Mutsumi Hinoura is a Japanese artisan blacksmith who works in the family with his father, the famous Tsukasa Hinoura. Their 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 blacksmithing, having begun his apprenticeship alongside his father in 2001. He has spent almost 20 years perfecting his skills to create blades that combine traditional techniques with modern performance.

The Hinoura family has been renowned in the knife forging business for generations. It was Shintaro Hinoura who established the family forge at the very beginning of the 20th century, during the Meiji era. The family's great strength lies in its transmission of forging techniques, which have reached as far as Mutsumi. The Hinoura family makes knives of international renown thanks to their traditional craftsmanship and the heat treatment they receive. To own a Hinoura knife is to own a top-of-the-range, hand-forged Japanese knife, crafted with the greatest attention to detail.

Knives from the family-owned Ajikataya brand feature simple-looking blades. However, they have been meticulously crafted by Mutsumi. They are hot-forged and feature a thick blade base that gradually tapers towards the tip.

How to care for a carbon Japanese knife

To ensure the long-lasting preservation of your high-quality knife, it is important to clean it exclusively by hand, using a mild soap and a non-abrasive sponge. Be careful not to get the handle wet. After washing, it is important to carefully wipe the knife with a clean cloth to remove all traces of water, before storing it in a dry place. Under no circumstances should the knife be put in the dishwasher, or left to soak in the sink.

Over time, it is normal to observe a slight variation in the color of the knife blade. This phenomenon is a natural reaction of carbon to the acidity of certain foods, as well as to humidity in the air.

When cutting, we recommend keeping a sheet of paper towel handy to wipe the blade between uses. To protect the blade, apply a little mineral oil from time to time.

Mustumi Hinoura knives are available on KnifeLeader.eu!