The renowned Sanjo knife maker, Master Tsukasa Hinoura started blacksmithing in 1975. In Japan, he is exceptionally famous, demand is high and his kitchen knives are incredibly hard to get hold of. Luckily during my last trip to Japan I got to meet Tsukasa-san and his son Mutsumi-san. From this trip we managed to bring back quite a few knives but, most importantly, order lots for the future. Here they are...
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: ATS34. This is a Japanese powder steel produced by Hitachi. It is stainless and capable of taking an extreme edge. It’s also not too hard to sharpen.
FINISH: Damascus or suminigashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel, thus giving the knife a beautiful and striking appearance.
HANDLE: Octagonal Rosewood handle with Buffalo horn ferrule.
LENGTH: 210mm in length
MAKER: Tsukasa Hinoura - Sanjo, Japan
BEST FOR: Those wanting a knife made by a God.
SAUNDERS SAYS: "bar the usual stuff, my most expensive possession by a country mile is one of his knives. Anything you get from him is utterly jaw dropping and this ‘affordable’ range is no expectation. Buy them while you can.”