Name: Pairing knife
Brand: Hinoura
SKU: HINO-90PA-EBONY
Price: 182.95 EUR
Availability: InStock

Pairing knife

€182,95 EUR

VAT included for EU orders.

HINO-90PA-EBONY

Paring knife with a 92 mm blade.

Steel: Shirogami #2 with iron cladding
Handle: Ebony with a light buffalo horn bolster
Weight: 67 g
Thickness at heel: 3.6 mm
Spine thickness at midpoint: 2 mm
Blade height at heel: 34 mm
Cutting edge length: 92 mm

NOTE: Measurements and weight may vary slightly as the knife is hand-forged.

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 feature exceptionally beautiful blade finishes. The Hinoura family is one of Japan’s foremost blacksmithing families. Every knife is hot-forged by hand, and no blade leaves Hinoura’s hands until it is exceptionally sharp and forged to perfection. The Ajikataya series uses Shirogami #2 carbon steel hardened to 63 HRC. It is a very hard carbon steel capable of taking a razor-sharp edge. Hinoura’s knives are extremely popular and have very long lead times. The blade finish is called nashiji-kurouchi, a rough, black-oxidized surface that gives the knife a very rustic and authentic character.

As a final touch, the thin, refined edge is given a beautiful kasumi finish. Kasumi is a misty, silky finish that enhances the contrast between the polished core steel and the softer outer layer. Few knives are delivered with such a beautiful blade finish.

NOTE: Carbon steel is not stainless! Always wipe the knife dry after use to prevent rust from developing. Over time, the carbon steel will develop a patina in various shades. This is completely normal, but it can be polished away with polishing compound if desired.

Manufacturer: Hinoura
Model: Santoku
Length: 90 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material:

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.