A fantastic knife from Mutsumi Hinoura, the son of Sanjo knife maker Master Tsukasa Hinoura. The demand for his kitchen knives is very high and they are incredibly hard to get hold of. Luckily, during our last trip to Japan, we got to meet Mutsumi-san and his father. From this trip we were able to start building a relationship and we're pleased to say we now have some of his knives in stock.
SHAPE: Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. Care must be taken to keep these knives dry as they will rust easily.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Magnolia handle with buffalo horn ferrule.
LENGTH: 210mm and 240mm
MAKER: Mutsumi Hinoura - Sanjo, Japan
BEST FOR: A great knife connected to a long history of knife making in the Hinoura family
SAUNDERS SAYS: "Anything made by the Hinoura family would be more than welcome on my knife rack.”