Chef's knife with a 210 mm long blade. The handle of this particular knife is handmade from Turkish walnut with a short bolster in stabilized masur wood. It is octagonal in shape. This particular knife comes with a handmade saya in Turkish walnut. It has a perfect pressfit in the last inch.

Weight: 170 grams
Spine thickness in the middle: 2.2 mm
Blade height at heel: 53 mm
Edge length: 214 mm
Steel: Shirogami #2

Ajikataya is a series of knives made in collaboration between son Mutsumi and father Tsukasa. The knives are made from Shirogami #2 carbon steel, and the blade finishes are beautifully exquisite. The Hinoura family is one of the foremost blacksmithing families in Japan. All knives are hand-forged, and no blade leaves Hinoura's hands until it is razor-sharp and forged to perfection. The Ajikataya series uses Shirogami #2 carbon steel, hardened to 63 HRC. This is very hard carbon steel that takes on a razor-sharp edge. Hinoura's knives are extremely popular, and the delivery time is very long. The blade's finish is called nashiji-kurouchi, a coarse and black-oxidized surface that gives a very rustic and genuine feel.

As a finishing touch, the thin and fine edge is given a very beautiful kasumi finish. Kasumi is a misty and silky finish that enhances the contrast between the shiny core steel and the outer softer layer. Few knives come with such a beautiful finish on the blade.

Note: Shirogami #2 is not stainless. The cladding around the core steel is made of iron and is also not stainless. Always remember to dry the edge thoroughly to avoid rust, and preferably apply a little oil to the blade. This increases the luster and prevents rust. Since the steel is reactive, a patina will develop relatively quickly. Cutting proteins will result in a blue and green patina, while vegetables will give a more gray and brownish patina.