Hinoura kurouchi nashiji AS (stainless clad) kiritsuke gyuto 210mm

Specifications

The Hinoura Kurouchi Nashiji AS Kiritsuke Gyuto 210mm is a handcrafted Japanese kitchen knife by blacksmith Mutsumi Hinoura. It features a core of Aogami Super steel, prized 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 distinctive rustic aesthetic. The octagonal ebony handle provides a comfortable and secure grip, making it well-suited for extended use. With a thick spine, excellent distal taper, and nail-flexing thin edge, this knife delivers authoritative yet effortless cutting performance.

A gyuto is a versatile Japanese kitchen knife designed for slicing meat, fish, and vegetables. It serves as the Japanese counterpart to the Western chef's knife.

Mutsumi Hinoura, born in 1981, is a fourth-generation blacksmith, mentored by his father, Tsukasa Hinoura, who began forging knives in 1975. Mutsumi started his career in 2001 and specializes in traditional Japanese forging techniques, producing 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: Kiritsuke 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: 358mm
• Blade Length (heel to tip): 215mm
• Blade Height at 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

Important Notes

• Care & Maintenance: Japanese knives, such as the Hinoura Kurouchi Nashiji AS Kiritsuke 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.