Name: Chef's knife
Brand: Hinoura
SKU: KEY-SKN210GY-KW
Price: 237.95 EUR
Availability: InStock

Chef's knife

€237,95 EUR

VAT included for EU orders.

KEY-SKN210GY-KW

Chef's knife, gyuto, with a 21 cm long blade.

Steel: Shirogami#2 with iron cladding
Handle: Octagonal Keyaki
Weight: 175 g
Spine thickness at midpoint: 2.5 mm
Blade height at heel: 51 mm
Edge length: 214 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 the blade finishes are exquisitely beautiful. The Hinoura family is one of Japan's foremost blacksmithing families. All knives are hot-forged by hand, and no blade leaves Hinoura's hands before it is razor-sharp and forged to perfection. The Ajikataya series uses shirogami #2 carbon steel, hardened to 63 HRC. This is a very hard carbon steel that takes a razor-sharp edge. Hinoura's knives are immensely popular, and delivery times are very long. The finish on the blade is called nashiji-kurouchi, which is a coarse, black-oxidized surface that gives a very rustic and genuine feel.

Finally, the thin and delicate edge has been given a very beautiful kasumi finish. Kasumi is a hazy and silky finish that enhances the contrast between the shiny 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. Over time, carbon steel will develop a patina in various shades. This is completely normal but can be polished away with polishing paste if desired.

Manufacturer: Hinoura
Model: Gyuto
Length: 210 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.