Hinoura Sujihiki with Shirogami #2 Steel - A Testament to Centuries of Craftsmanship
Discover the pinnacle of Japanese knife-making with the Hinoura Sujihiki. Handcrafted by the fourth-generation artisan, Mutsumi Hinoura, this knife is a harmonious blend of tradition and innovation. With its Shirogami #2 steel core and stainless cladding, it promises precision and longevity.
Legacy of Hinoura Hamono
Under the esteemed "Ajikataya" brand, this Hinoura creation carries forward a legacy that spans over a century. The signature Kurouchi finish, makes this knife a true work of art. Hinoura's forging techniques prioritize ease of sharpening, ensuring that the blade retains an extraordinary sharpness throughout its life.
Specifications:
- Origin: Sanjo, Niigata Perfecture, Japan
- Craftsman: Mr. Mutsumi Hinoura
- Brand: Hinoura Hamono
- Knife Type: Sujihiki
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Core Steel: Shirogami #2 (White #2)
- Cladding: Stainless Steel
- Hardness: 62 HRC
- Blade Length: 270mm (10.6")
- Blade Height (at heel): 39mm
- Spine Thickness: Above heel: 3.1mm, Middle: 2.2mm
- Handle Material: No Handle
- Ferrule: No Handle
- Overall Length: 400mm
- Weight: 162g (5.71oz)
- Engraving: Kanji "Ajikataya" (味方屋)
About Hinoura Hamono 日野浦 刃物
With roots tracing back to the Meiji era, Hinoura Hamono stands as a testament to impeccable craftsmanship and tradition. Founded by the first-generation artisan, Shintaro Hinoura, and now led by the father-son duo, Tsukasa and Mutsumi Hinoura, the brand has been crafting unparalleled knives for over 100 years in Sanjo city, Niigata. Their knives are not just tools but an expression of the artisan's soul, revered by top-tier knife artisans in Japan.
Care & Maintenance
Shirogami #2 steel, while renowned for its sharpness, is not stainless. Ensure the knife is wiped dry after each use. Over time, a patina will develop, which is natural for carbon steel. Avoid cutting bones, frozen foods, and hard fruit pits. Use wood or rubberized boards for cutting. For sharpening, we recommend using whetstones for the best results.
Hinoura Sujihiki with Shirogami #2 Steel - A Testament to Centuries of Craftsmanship
Discover the pinnacle of Japanese knife-making with the Hinoura Sujihiki. Handcrafted by the fourth-generation artisan, Mutsumi Hinoura, this knife is a harmonious blend of tradition and innovation. With its Shirogami #2 steel core and stainless cladding, it promises precision and longevity.
Legacy of Hinoura Hamono
Under the esteemed "Ajikataya" brand, this Hinoura creation carries forward a legacy that spans over a century. The signature Kurouchi finish, makes this knife a true work of art. Hinoura's forging techniques prioritize ease of sharpening, ensuring that the blade retains an extraordinary sharpness throughout its life.
Specifications:
- Origin: Sanjo, Niigata Perfecture, Japan
- Craftsman: Mr. Mutsumi Hinoura
- Brand: Hinoura Hamono
- Knife Type: Sujihiki
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Core Steel: Shirogami #2 (White #2)
- Cladding: Stainless Steel
- Hardness: 62 HRC
- Blade Length: 270mm (10.6")
- Blade Height (at heel): 39mm
- Spine Thickness: Above heel: 3.1mm, Middle: 2.2mm
- Handle Material: No Handle
- Ferrule: No Handle
- Overall Length: 400mm
- Weight: 162g (5.71oz)
- Engraving: Kanji "Ajikataya" (味方屋)
About Hinoura Hamono 日野浦 刃物
With roots tracing back to the Meiji era, Hinoura Hamono stands as a testament to impeccable craftsmanship and tradition. Founded by the first-generation artisan, Shintaro Hinoura, and now led by the father-son duo, Tsukasa and Mutsumi Hinoura, the brand has been crafting unparalleled knives for over 100 years in Sanjo city, Niigata. Their knives are not just tools but an expression of the artisan's soul, revered by top-tier knife artisans in Japan.
Care & Maintenance
Shirogami #2 steel, while renowned for its sharpness, is not stainless. Ensure the knife is wiped dry after each use. Over time, a patina will develop, which is natural for carbon steel. Avoid cutting bones, frozen foods, and hard fruit pits. Use wood or rubberized boards for cutting. For sharpening, we recommend using whetstones for the best results.