Hinoura kurouchi nashiji AS (stainless clad) gyuto 240mm

Specifications

The Hinoura Kurouchi Nashiji AS Gyuto 240mm is a handcrafted Japanese kitchen knife by blacksmith Mutsumi Hinoura. It features a core of Aogami Super steel, known for its exceptional edge retention and sharpness, encased in stainless cladding for ease of maintenance. The blade showcases a kurouchi nashiji finish, giving it a rustic, traditional aesthetic. The octagonal ebony handle provides a comfortable and secure grip, suitable for extended use. With a thick spine, excellent distal taper, and a nail-flexing thin edge, this knife offers authoritative yet effortless cutting performance.

A gyuto is a multi-purpose Japanese kitchen knife designed for cutting meat, fish, and vegetables. It is the Japanese equivalent of the Western chef’s knife, offering precision and versatility in various cutting tasks.

Mutsumi Hinoura, born in 1981, is a fourth-generation blacksmith mentored by 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. Together, Tsukasa and Mutsumi uphold the Hinoura family's legacy of fine craftsmanship.

Details

• Blacksmith: Mutsumi Hinoura
• Origin: Sanjo, Japan
• Knife Type: Gyuto
• Finish: Kurouchi Nashiji
• Core Steel: Aogami Super (AS) / Blue Super
• HRC: 64
• Steel Type: Carbon Steel
• Cladding: Stainless clad

Blade & Handle Specs

• Overall Length: 399mm
• Blade Length (heel to tip): 243mm
• Blade Height at Heel: 48.3mm
• Spine Thickness:
  • At the handle: 5.1mm
  • At the heel: 3.2mm
  • Midway: 2.2mm
  • 1cm from the tip: 0.7mm
• Weight: 203g
• Edge/Bevel: 50:50
• Handle: Octagonal Ebony
• Hand Orientation: Ambidextrous
• Saya/Sheath: Not included

Important Notes

• Care & Maintenance: Japanese knives, such as the Hinoura Kurouchi Nashiji AS Gyuto, require special care. Please refer to our guide for proper handling.
• Measurements: Slight variations are typical in handcrafted Japanese knives.
• Cosmetic Details: Minor surface marks or fine scuffs are common in artisanal knife-making.