Gyuto, chef´s knife, with 210 mm long blade. 

Steel: Shirogami #2 with iron clad (HRC 63)
Handle: Keyaki wood
Weight: 175 gr
Thickness mid spine: 2,5 mm
Blade height heel: 51 mm
Edge length: 214 mm

Note: Each measurement can vary slightly. Its a hand made product.

 Ajikataya is the name of a series of knives made by Mutsumi Hinoura. His father, Tsukasa, is also helping out in the production but the main creator is Mutsumi. The steel is 3 layered steel with a core of shirogami#2 carbon steel, heat treated to about 63 HRC. The Hinoura family is already a legendary blacksmith family and their blades are known all over the world. All blades are hotforged by hand and nothing leaves the hands of Hinoura before the quality is top notch.

To finish off the design, each blade receives a silky smooth kasumi finish. Its a greyish surface between the edge and the black blade side.

Note: Carbon steel is not stainless! Be sure to wipe the blade dry immediately after use to avoid rusting of the blade.

Disclaimer: Japanese knives have thin edges with high hardness. This makes them much more fragile than traditional european knives. These blades should under no circumstances be subject to twisting, prising or cutting into hard objects. Such handling could easily cause damage to the edge, something that is not valid ground for a warranty claim.