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: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
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. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.
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: Ebony wood with pakawood ferule.
LENGTH: 270mm in length
MAKER: Mutsumi Hinoura - Sanjo, Japan
BEST FOR: A great knife connected to a long history of knife making in the Hinoura family
SAUNDERS SAYS: "it has to be pound for pound one of the best knives going at the moment. A blade to treasure forever. ”