Mutsumi Hinoura Ajikataya SS Polished Kiritsuke (chef’s knife), 210 mm - octagonal -
Mutsumi Hinoura Ajikataya Polished Kiritsuke, 210 mm
This hand-forged knife features an extremely hard, non-stainless Japanese Shirogami #2 White steel core, clad in stainless steel using traditional san-mai construction. The knife is entirely hand-forged by fourth-generation blacksmith Mutsumi Hinoura, son of the renowned master bladesmith Tsukasa Hinoura.
The blade is thin and carefully sharpened by hand. Its even geometry and absence of pronounced thickening make the knife relatively easy to sharpen. Like a Gyuto, a Kiritsuke is suitable for slicing and preparing meat, fish and vegetables, making it a versatile all-purpose knife for professional and enthusiastic home cooks.
The handle is made from burnt chestnut wood and fitted with a black buffalo horn bolster. A notable characteristic 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 blacksmithing family from Sanjo in Niigata Prefecture. The family began producing knives more than 120 years ago. Tsukasa Hinoura represents the third generation, while his son Mutsumi is the fourth. Their knives are renowned worldwide for their exceptional craftsmanship and are regarded in both Japan and abroad as being among the finest Japanese knives, alongside makers such as Teruyasu Fujiwara and Keijiro Doi.
- Blade length: 210 mm
- Weight: 194 g
- Blade thickness, measured 1 cm from the handle: 2.7 mm
- Steel type: Non-stainless Shirogami #2 White steel core clad with two layers of polished stainless steel, san-mai forged
- 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 and vegetables. Cutting cheese, hard crusts, bread, frozen products or similar hard foods may cause the blade 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.
