Hinoura kurouchi nashiji AS (stainless clad) kiritsuke gyuto 210mm
Hinoura kurouchi nashiji AS (stainless clad) kiritsuke gyuto 210mm
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The Hinoura kurouchi nashiji AS kiritsuke gyuto 210mm is a handcrafted Japanese knife by blacksmith Mutsumi Hinoura. It features a core of Aogami Super steel, known for its exceptional edge retention and sharpness, encased in a stainless steel cladding for ease of maintenance. The knife showcases a kurouchi nashiji finish, giving it a distinctive rustic appearance. The handle is made from octagonal ebony, designed for a comfortable and secure grip, suitable for prolonged use. This knife boasts a thick spine with a great distal taper and nail-flexing thin edge for that authoritative and effortless cutting.
A gyuto is a versatile Japanese kitchen knife intended for slicing meat, fish, and vegetables. It serves as the Japanese counterpart to the Western chef's knife.
❖ Mutsumi Hinoura, born in 1981, is the fourth-generation in the Hinoura family to pursue blacksmithing, mentored by his father, Tsukasa Hinoura, who started in 1975. Beginning his forging work in 2001, Mutsumi specializes in traditional techniques to craft hatchets, hunting knives, and kitchen knives. Together, Tsukasa and Mutsumi uphold the Hinoura tradition with their well-regarded craftsmanship.
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Blacksmith: Mutsumi Hinoura
Origin: Sanjo, Japan
Knife type: kiritsuke gyuto
Finish: kurouchi nashiji
Core steel: aogami super (AS) / blue super
HRC: 64
Steel type: carbon steel
Cladding: stainless clad
Overall length: 358mm
Blade length (heel to tip): 215mm
Blade height at the heel: 52.5mm
Spine thickness:
at the handle: 5.0mm
at the heel: 3.3mm
midway: 2.2mm
1cm from the tip: 0.8mm
Weight: 195g
Edge/bevel: 50:50
Handle: octagonal ebony
Hand orientation: ambidextrous
Saya/ sheath: Not included
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NOTE:
a. For the care and maintenance of Japanese knives, such as the Hinoura kurouchi nashiji AS kiritsuke gyuto knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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• Shipping information
Zahocho Knives Tokyo is based in Tokyo, Japan, and ship worldwide to over 150 countries using JapanPost EMS or DHL.
❖ ORDER PROCESSING
We aim to ship your order within 1-3 business days, excluding weekends and holidays. You will receive a confirmation email with a tracking number once your order has been shipped.
❖ INTERNATIONAL SHIPPING
U.S., Australia, and Canada:
• Shipped via DHL
• Estimated delivery: 3-5 days
Asia and Middle East:
• Shipped via EMS
• Estimated delivery:
Asia: 2-5 days
Middle East: 5-10 days
Europe:
• Shipping method varies by country (DHL or EMS)
• Estimated delivery:
DHL: 3-5 days
EMS: 7-10 days
❖ DELIVERY ESTIMATES
The above timelines are estimates. Actual delivery may vary due to factors like customs and local handling conditions. We appreciate your understanding.
❖ TRACKING YOUR ORDER
Once your order is on its way, we'll send you a confirmation email with a tracking link.
❖ CUSTOMS AND IMPORT DUTIES
Customs duties and taxes may apply based on the destination country. These are separate from the item price and shipping cost, and are collected by the carrier or customs office.
• Currency & Price
Our store's main currency is Japanese Yen (JPY). When you view prices in other currencies, they may change slightly day to day due to exchange rate fluctuations. These rates are managed by our currency exchange provider, not our store
• Return Policy
- You can return products within 14 days of receiving them.
- To be eligible for return, the product must be unused, in the same condition as when you received it, and in the original packaging.
- You must provide a proof of purchase to complete your return.
- Buyers are responsible for the cost of returning products.
- Contact us at info@zahocho.com to arrange a return.
Please note:
- Knives damaged due to misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.
Refunds
- We will notify you by email once we receive and inspect your returned item.
- If approved, a credit will be applied to your original method of payment within a certain amount of days.
• Care Guide
- Use a whetstone to maintain sharpness. Avoid electric sharpeners and pull-through sharpeners, as they are not suitable for Japanese kitchen knives. Honing rods, typically used for western-style knives, may potentially damage the edge.
- Choose a wooden or rubber cutting board instead of bamboo or poly boards to preserve the knife's edge.
- Keep the knife clean and dry, especially if it is made of carbon steel. Carbon knives are prone to rusting.
- Avoid using the knife to cut through bones or frozen foods. It's best to use a separate knife specifically designed for these tasks.
- When cutting, use a smooth and fluid motion, avoid twisting or torquing the blade. This technique helps maintain control and minimizes the risk of damage.
- Never put Japanese kitchen knives in the dishwasher. Instead, hand wash them with mild soap, ensuring thorough cleaning, and then dry them completely before storing.
• Have a question?
Got a question? We're here to help. Email us at info@zahocho.com or fill out our contact form.
