Nakiri

Nakiri, vegetable knife, from the blacksmith Mutsumi Hinoura in Sanjo, Japan.

Steel: Shirogami#2 with iron cladding
Handle: Ho wood with buffalo horn bolster.
Weight: 196 gr
Thickness at blade root: 4.5 mm
Thickness at middle of spine: 2.2 mm
Blade height at heel: 53 mm
Edge length: 175 mm

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

Ajikataya is a series of knives produced in collaboration between son Mutsumi and father Tsukasa. The knives are made from shirogami#2 carbon steel, and the finish on the blades is adorably beautiful. The Hinoura family is one of the foremost blacksmithing families in Japan. 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. It 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 and black-oxidized surface that gives a very rustic and genuine feel.

To complete it, the thin and delicate edge has been given a very beautiful kasumi finish. Kasumi is a hazy and silky smooth finish that enhances the contrast between the shiny core steel and the softer outer layer. Few knives are delivered with such a beautiful finish on the blade.

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 perfectly normal but can be polished off with polishing paste if desired.