21cm Hinoura Tsukasa River Jump Japanese chef's knife with ironwood handle

Hinoura Tsukasa: a Japanese blacksmith using traditional methods

Hinoura Tsukasa, heir to a line of renowned craftsmen, proudly represents the 3ᵉ generation of his family in the art of blacksmithing. Born in 1956 in Sanjo, Niigata Prefecture, he has devoted over 30 years of his life to the creation of handcrafted Japanese knives.

The beginnings of his career date back to 1975, when he began his apprenticeship in the family forge. He was inspired by several famous local blacksmiths, who acted as role models for him. Sanjo is an emblematic town for Japanese cutlery, and has been the birthplace of exceptional blades for over 700 years.

Hinoura Tsukasa has distinguished himself by favoring the use of traditional techniques, made entirely by hand. His exceptional skills and talent have been recognized by numerous titles, including Master Traditional Craftsman awarded by the Japanese Ministry of Economy.

Devoting considerable time to each piece, Hinoura Tsukasa is convinced that each one deserves to be exceptional, with a remarkable cutting edge. The creation of a Japanese kitchen knife is a true work of art for him, involving some 35 distinct stages. His specialty lies in the design of original damask patterns, giving his handcrafted knives an elegant look.

He currently works with his son, Mutsumi Hinoura, in the family forge. Hinoura Tsukasa passionately passes on his techniques and know-how to his son, thus forming the 4ᵉ generation of the family destined to perpetuate this noble tradition.

A handcrafted knife with an exceptional blade

This Japanese chef's knife features a damascened blade, the result of a technique requiring precision. This method consists of forging a rigid steel core covered by several layers of softer steel. The aim is twofold: to protect the core while giving the blade a suppleness that makes it less likely to break during use.

Hinoura Tsukasa has handcrafted this damascus himself, using a particular process that he masters with great precision. This is a method of twisting damascus, in which a single-steel bar is joined to a damascus bar, creating a unique pattern. While this technique requires great precision on the part of the blacksmith, it also demands a significant investment of time. In fact, the damascus is cooled for almost 63 hours in water! For the design of this handcrafted Japanese knife, Hinoura Tsukasa relied exclusively on traditional techniques, considering that they offer the precision necessary to obtain an exceptional cutting edge.

The heart of this damascus knife is forged from Shirogami 2 steel (also known as White Paper Steel #2). This high-quality Japanese steel is produced by the prestigious, internationally-renowned steelmaker Hitachi. The term "Shirogami" literally translates as "white paper", referring to the way in which the steel is conditioned during manufacture.

Shirogami 2 alloy has a high carbon content, reaching around 1.2%: this is the element that is essential for increasing a blade's hardness. A blade with high hardness is more durable and has optimum efficiency. The hardness of this blade reaches 61HRC on the Rockwell scale, offering excellent edge retention and cutting performance.

The cutting edge of this blade has been meticulously shaped by hand by the blacksmith himself! Achieving an outstanding edge requires special attention, which is why Hinoura Tsukasa devotes around 2 hours per blade exclusively to sharpening. For this task, he uses sharpening stones of different grit, in order to be as precise as possible.

As far as damascus is concerned, the Shirogami 2 core is enveloped in several layers of softer iron, providing an optimal balance to its hardness. These additional layers act as a protective barrier against micro-shocks, reinforcing the blade's strength. It's important to note that iron is a material prone to oxidation, so this knife requires careful maintenance to prevent corrosion.

Last but not least, damascus is not only practical, but also aesthetically pleasing! On the underside of the blade, the various steels are superimposed, creating delicate undulations with random patterns. This technique, mastered to perfection by Tsukasa san, is achieved by assembling the different alloys to create an original damascus pattern. The pattern seems to flow from the upper part of the blade, evoking the flow of a river pouring its bed onto the lower part. These motifs are also present on the back of the blade.

The surface of your blade has a rough forged finish, giving your damascus knife a dark, authentic appearance. This traditional finish results from the absence of polishing on the blade, adding character to your knife. To accentuate authenticity, kanji have been carefully hand-engraved by the blacksmith.

A damask knife with a sturdy handle

The handle of this handcrafted Japanese knife is made from desert ironwood. It's a high-quality species that comes from a dead tree, then dried on site for around 3 years: it's therefore a rare wood, difficult to obtain. The high density of ironwood makes it resistant to humidity and impact.

Chosen for its golden-brown appearance and warm nuances, this wood lends authenticity to the whole knife. As a living material, each handle has its own unique grain!

A black buffalo horn bolster links blade and handle. This robust material adds even more character to your Japanese kitchen knife. As a natural material, black buffalo horn is unique, contributing to the uniqueness of each piece.

The handle of this handcrafted knife has an octagonal shape, designed to suit all cooks, whether left- or right-handed. This design offers an ergonomic grip, ensuring optimal maneuverability, especially during prolonged cutting.

Finally, wood pulp has been added where the blade joins the handle to fill any small gaps. This ensures a watertight seal and prevents small food items or water from seeping inside.

Your forged Japanese knife is presented in an elegant wooden case for optimum protection. Practical and attractive, this case is ideal for storing your collector's knife. The case features refined calligraphy and the emblem of master Hinoura Tsukasa in red ink.

Caring for a handcrafted Japanese knife

To preserve the quality of your carbon knife, it is essential to wash it exclusively by hand, using a non-abrasive sponge and a mild detergent, avoiding getting the handle wet. Once washed, carefully wipe the blade with a clean cloth to remove all traces of moisture before storing in a dry place. Do not use the dishwasher or leave your knife to soak in the sink.

Over time, the color of the blade may change slightly. This is a natural reaction of the carbon, caused by the acidity of the food being cut and by ambient humidity.

To keep the blade in good condition, we recommend keeping a paper towel handy to wipe the blade between uses. For optimum protection, we recommend regular application of mineral oil to the blade.

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