Mutsumi Hinoura Ajikataya Kuroichi Gyuto (chef’s knife), 240 mm -octagonal-
Mutsumi Hinoura Gyuto
This hand-forged knife features a non-stainless steel blade with an extremely hard Japanese Shirogami #2 White steel core. The knife is entirely forged by hand by Mutsumi Hinoura, son of renowned bladesmith Tsukasa Hinoura, and each piece is unique.
The blade is thin and carefully sharpened by hand. Its even geometry and absence of pronounced thickening make the knife relatively easy to sharpen. A Gyuto is a double-bevel Japanese chef’s knife suitable for cutting meat and fish, as well as vegetables and fruit. It is one of the essential knives used by Japanese chefs.
The handle is made from burnt chestnut wood and fitted with a highly polished black buffalo horn bolster. One of the notable characteristics of burnt chestnut is that it retains a secure, textured grip even when slightly damp. The handle has an octagonal shape and is suitable for both right- and left-handed users.
The Hinoura family is a highly respected family of blacksmiths from Sanjo in Niigata Prefecture. The family began producing knives more than 120 years ago. Tsukasa Hinoura represents the third generation and is internationally renowned for the exceptional quality of his knives. In Japan and abroad, he is regarded as one of the finest Japanese bladesmiths, alongside makers such as Teruyasu Fujiwara and Keijiro Doi. His son, Mutsumi Hinoura, is the fourth-generation bladesmith.
- Blade length: 240 mm
- Weight: 204 g
- Overall length: 400 mm
- Blade height: 52 mm
- Blade thickness: 5 mm at the handle and 1.4 mm near the tip
- Steel type: Non-stainless Shirogami #2 White steel core clad with two layers of non-stainless steel, san-mai forged, with a black kurouchi finish
- Hardness: 63–64 HRC
- Handle: Octagonal burnt chestnut wood with a black buffalo horn bolster
Like all traditional Japanese kitchen knives, these handmade Hinoura knives are not dishwasher-safe. Clean and dry the knife immediately after each use to preserve its condition.
This knife should only be used for cutting meat, fish, vegetables and fruit. Cutting cheese, hard crusts, bread, frozen products or similarly hard foods may cause the edge to chip.
Use the knife only on end-grain wooden or suitable synthetic cutting boards. Cutting surfaces made from stone, glass or bamboo must be avoided.
