Mutsumi Hinoura Aogami #2 "Sentsuchi Hyakuren" Sujihiki 270mm with Chestnut Handle

Mutsumi Hinoura Aogami #2 "Sentsuchi Hyakuren" Sujihiki 270mm with Chestnut HandleThis is a limited edition top of the line "Sentsuchi Hyakuren" Hinoura Santoku with Aogami #2 steel core and stainless cladding, by Mutsumi Hinoura the fourth generation of Hinoura with over 100 years of knife making history. Hinoura is known for their Kurouchi finish typically on white #2 steel, but this time Mutsumi san has made a small batch of polished blades on blue #2, which are very unique to Hinoura collection and exceeds the "Hyakuren"

This is a limited edition top-of-the-line "Sentsuchi Hyakuren" Hinoura Santoku with Aogami #2 steel core and stainless cladding, by Mutsumi Hinoura - the fourth generation of Hinoura with over 100 years of knife making history. Hinoura is known for their Kurouchi finish typically on white #2 steel, but this time Mutsumi-san has made a small batch of polished blades on blue #2, which are very unique to Hinoura collection and exceeds the "Hyakuren" collection as the top-of-the-line Hinoura. The blade has a fine brushed polish, and the charred chestnut handle adds a great character to the knife. Hinoura's forging focuses on easy sharpening by knife owners, and as a result these knives often achieve extraordinary level of sharpness with ease of sharpening. Once sold out, we do not expect another delivery of this collection for the next three years. 

Spec:

• Origin (Made in): Sanjo, Niigata Perfecture, Japan
• Craftsman: Mr. Mutsumi Hinoura
• Brand: Hinoura Hamono
• Knife Type: Sujihiki
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Aogami #2 (Blue #2)
• Jigane (Cladding): Carbon Steel
• Hardness: 62-63 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Kasumi
• Blade Length: 270mm (10.6")
• Blade Height (at heel): 39mm
• Spine Thickness
• Above heel: 3.1mm
• Middle: 2.4mm
• Handle
• Shape: Marugata (Oval-shaped)
• Material: Charred Chestnut
• Kuchiwa: Black Buffalo Horn
  
• Length: 139mm
• Overall Length: 427mm
• Weight: 179g (6.31oz)
• Hand chiselled mark: In Japanese Kanji "Sentsuchi Hyakuren" literally "Hammered a thousand times, and forged a hundred times" (千鎚百煉)

About Hinoura Hamono 日野浦 刃物

Hinoura Hamono is a knife making workshop by Tsukasa Hinoura (日野浦 司) & Mutsumi Hinoura (日野浦 睦), the father and son team. Knife making by Hinoura can be traced back to Meiji era when first generation Hinoura, Shintaro Hinoura founded the knife forging business. Having moved to Sanjo city in Niigata in 1912, the Hinouras have been making knives there for over 100 years. Tsukasa Hinoura is a very discerning and low profile Echigo forgesmith, who is high respected by top tier knife artisans in Japan. Taking over the family career at around age of 22 back in 1978, he excelled in every level and his works are greatly admired by artisans in Sanjo, not only because of the beauty of his knives, but also his expression of that artisan soul. His son, Mutsumi Hinoura entered the lifelong career of bladesmithing in 2001, and the father and son team have been making knives that are highly valued in both Japan and overseas.

Care:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.