Premium Mutsumi Hinoura Ajikataya White #2 Kurouchi Sujihiki 270mm Japanese Chef Knife - No Handle - Perfect for Slicing Meat, Fish & Sushi Preparation

Hinoura Sujihiki with Shirogami #2 Steel - A Testament to Centuries of Craftsmanship

Discover the pinnacle of Japanese knife-making with the Hinoura Sujihiki. Handcrafted by fourth-generation artisan, Mutsumi Hinoura, this knife blends tradition with innovation. Featuring a Shirogami #2 steel core and stainless cladding, it promises precision and longevity.

Legacy of Hinoura Hamono

Under the esteemed "Ajikataya" brand, this Hinoura creation carries forward a legacy spanning over a century. The signature Kurouchi finish makes this knife a true work of art, with forging techniques that prioritize ease of sharpening and extraordinary sharpness retention.

Specifications

• Origin: Sanjo, Niigata Prefecture, Japan
• Craftsman: Mr. Mutsumi Hinoura
• Brand: Hinoura Hamono
• Knife Type: Sujihiki
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Core Steel: Shirogami #2 (White #2)
• Cladding: Stainless Steel
• Hardness: 62 HRC
• Blade Length: 270mm (10.6")
• Blade Height (at heel): 39mm
• Spine Thickness: Above heel: 3.1mm, Middle: 2.2mm
• Handle Material: No Handle
• Ferrule: No Handle
• Overall Length: 400mm
• Weight: 162g (5.71oz)
• Engraving: Kanji "Ajikataya" (味方屋)

About Hinoura Hamono 日野浦 刃物

With roots tracing back to the Meiji era, Hinoura Hamono stands as a testament to impeccable craftsmanship and tradition. Founded by Shintaro Hinoura and now led by the father-son duo, Tsukasa and Mutsumi Hinoura, the brand has crafted unparalleled knives for over 100 years in Sanjo city, Niigata. Their knives are not just tools but an expression of the artisan's soul, revered by top-tier knife artisans in Japan.

Care & Maintenance

Shirogami #2 steel, while renowned for its sharpness, is not stainless. Ensure the knife is wiped dry after each use. Over time, a patina will develop, which is natural for carbon steel. Avoid cutting bones, frozen foods, and hard fruit pits. Use wood or rubberized cutting boards for best results. For sharpening, using whetstones is recommended.