Description & specifications
Mutsumi Hinoura is the son of one of the most well-known blacksmiths from Japan, Tsukasa Hinoura. He lives in the city of Sanjo, located in the Niigata area in northwestern Japan. This area is known for its heavier knives, with a lot of tapering, which can also be seen in the Ajikataya series here from Mutsumi.
Mutsumi is still young compared to many other recognized blacksmiths. So we look forward to seeing how his development will unfold in the coming years. Based on the work we have seen from him so far, it can only get better!
Knives from this series are made of shirogami #2 with soft iron. This makes them incredibly easy to sharpen and they can become very sharp. With their good tapering and thinness behind the edge, they also cut like a dream.
| Brand/Series | Mutsumi Hinoura - Ajikataya |
| Type | Kiritsuke Gyuto/Chef's Knife |
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3 Layers - White #2 and Soft Iron |
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50/50 |
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Octagonal - Walnut and Black Buffalo |
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NO! |
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62/63 |
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Specs (May vary due to handmade) |
Length: 210mm. Height: 55mm. Weight: 204g. Width from the handle: 4.2mm |
Foodgear always advises against cutting any form of bones and frozen goods. Knives should not be washed in the dishwasher, as this removes sharpness and provokes rust attacks - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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