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alt="A Mutsumi Hinoura kurouchi nashiji AS gyuto 240mm with a dark wooden handle and a partially polished, partially matte blade rests on a dark gray surface."
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alt="A Mutsumi Hinoura kurouchi nashiji AS gyuto 240mm with a dark wooden handle and a partially polished, partially matte blade rests on a dark gray surface."
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alt="A close-up of a Japanese chef's knife with a dark, textured blade and a straight-edged handle, placed on a gray surface."
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alt="A close-up of a Japanese chef's knife with a dark, textured blade and a straight-edged handle, placed on a gray surface."
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alt="Close-up view of a Japanese chef's knife blade highlighting the contrast between its rough, dark, textured upper section and the smooth, polished lower edge against a dark background."
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alt="Close-up view of a Japanese chef's knife blade highlighting the contrast between its rough, dark, textured upper section and the smooth, polished lower edge against a dark background."
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alt="A close-up of a Japanese chef's knife with a black handle and sharp, polished blade featuring a dark textured pattern near the edge, set against a gray background."
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alt="Close-up of a Japanese chef's knife blade with a textured, dark rough area near the edge and polished steel above. Japanese characters and the words Aogami Super and Mutsumi are engraved on this gyuto knife."
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alt="Close-up of a Japanese chef's knife blade with a textured, dark rough area near the edge and polished steel above. Japanese characters and the words Aogami Super and Mutsumi are engraved on this gyuto knife."
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alt="A single Japanese chef's knife with a black handle and a shiny, partially textured blade is positioned diagonally on a dark, plain surface."
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alt="A single gyuto knife with a dark wooden handle and a polished, slightly textured blade rests on a gray surface."
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alt="A single gyuto knife with a dark wooden handle and a polished, slightly textured blade rests on a gray surface."
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alt="Close-up of the handle and part of a gyuto knife, shown against a gray textured background. The dark brown wooden handle has visible grain, and the blade of this Japanese chef's knife has a slightly reflective, unfinished edge."
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alt="Close-up of the handle and part of a gyuto knife, shown against a gray textured background. The dark brown wooden handle has visible grain, and the blade of this Japanese chef's knife has a slightly reflective, unfinished edge."
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alt="A hand wearing a black glove balances a large Japanese chef's knife on the tip of an upright index finger against a plain gray background. It shows the balance point."
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alt="A close-up image of the tip of a Japanese chef's knife blade photographed from a straight-on angle against a plain, light gray background. The blade tapers to a fine point and is centered in the frame."
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Mutsumi Hinoura kurouchi nashiji AS gyuto 240mm
Regular price¥60,000 JPY
Regular priceSale price¥60,000 JPY
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Specifications
Hand-forged in Sanjo, Japan by Mutsumi Hinoura, this gyuto features an Aogami Super carbon steel core clad in stainless steel with a kurouchi nashiji finish. The stainless cladding reduces maintenance concerns. Its kurouchi nashiji finish gives the blade a rustic, traditional aesthetic. The comfortably thick spine makes this knife feel hefty and substantial. Ideal for cooks who like some weight behind their cuts. Suitable for professional chefs and experienced home cooks seeking a high-performance gyuto.
Hand-forged in Sanjo, Japan by Mutsumi Hinoura
Aogami Super carbon steel core (~64 HRC) with stainless cladding
Kurouchi nashiji finish
Octagonal ebony handle with pakka wood ferrule
Suitable for right- or left-handed users
Excellent upgrade for those ready to step up from entry-level gyuto options, or for those who prefer heftier blades
About the blacksmith: Mutsumi Hinoura, born in 1981, is a fourth-generation blacksmith who trained under his father, Tsukasa Hinoura, who began forging knives in 1975. Since 2001, Mutsumi has specialized in traditional Japanese forging techniques, crafting hatchets, hunting knives, and kitchen knives. Recently, Mutsumi established his own independent workshop, continuing the Hinoura family's legacy of fine craftsmanship.
a. For the care and maintenance of Mutsumi Hinoura knives, please refer to our care guide below. b. Slight variations in measurements and surface finish are common in hand-forged Japanese knives. c. Photos shown may differ slightly from the actual piece as each knife is unique. If you'd like photos of the actual piece available, feel free to message us before purchasing.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
