Chef's knife with a 215 mm long blade. The handle is crafted from charred chestnut in an oval shape, with a bolster made of black buffalo horn.

the Hinoura knives with these handles present a slightly slimmer profile than what we are accustomed to seeing from Hinoura. They are a bit thinner across the spine and very thin behind the edge. A truly impressive knife, if you ask us!

Weight: 169 grams
Thickness in the middle of the spine: 2 mm
Thickness at the blade base: 4.5 mm
Blade height at the heel: 53 mm
Edge length: 217 mm
Steel: Shirogami #2
Clad: Iron.

Note: Dimensions and weight may vary slightly as the knife is hand-forged.

The Ajikataya series is a collaboration between the son Mutsumi and the father Tsukasa. The knives are made from shirogami #2 carbon steel, and the finish on the blades is stunningly beautiful. The Hinoura family is one of the more prestigeous forging families in Japan. All knives are hand-forged, and no blade leaves Hinoura's hands until it is razor-sharp and forged to perfection. In the Ajikataya series, shirogami #2 carbon steel is used, hardened to 63 HRC. It is a very hard carbon steel that takes a razor-sharp edge. Hinoura knives are immensely popular, and the delivery time is quite long. The finish on the blade is called nashiji-kurouchi, which is a coarse and black-oxidized surface that provides a very rustic and authentic feel.

As a finishing touch, the thin and delicate edge receives a beautiful kasumi finish. Kasumi is a hazy and silky finish that enhances the contrast between the shiny core steel and the outer softer layer. Few knives are delivered with such a beautiful blade finish.

Note: Carbon steel is not stainless! Always dry the knife after use to prevent rust. Over time, carbon steel will develop a patina in various tones. This is entirely normal but can be polished away with polishing paste if desired.