ABOUT THIS PRODUCT: Mutsumi Hinoura Kurouchi Bunka 165 mm
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Blade Length
166 mm
Total Length
310 mm
Steel
Shirogami (White) #2 Stainless Clad
Handle
Burned Chestnut
Ferrule
Buffalo Horn
Rockwell
61-63
Height Spine to heel
52 mm
Width at Spine
2.8 mm
Weight
161 grams
Mutsumi Hinoura-san is a young smith working in the Sanjo region. If his name sounds familiar it's probably because of his father Tsukasa Hinoura who is a world renowned master smith, who's knives are highly coveted. Learning from one of the best for nearly two decades has provided Mutsumi-san with the tools to create some incredible knives. This particular line up is made from Shirogami #2 that's been beautifully heat treated to give you the best possible edge retention and highly satisfying sharpening results. The stainless cladding provides some added protection against rust but these knives must be kept dry and clean to avoid any rust. Wonderfully comfortable and perfectly matched the the aesthetics of the blade are the burnt chestnut handles with buffalo horn ferrules, octagonal in shape and so suitable for both righties and lefties. The Black Nashiji finish is beautiful and rustic and gives this knife and simply but very appealing look to go along with incredible performance.
Knife Care (Stainless Clad)
This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steelgiving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
I’m really enjoying using this knife! It’s my first japanese style knife, so i don't have any previous experience to compare against this one, but i can say i’m used to a european style chef knife (180mm) and recent started experimenting with a chinese style vegetable cleavers (175mm) and wanted something in the middle as far as curve to the edge, and this delivers! I was initially worried that this knife would be too short for my preferences and perhaps too curvy from the picture, but watching the bunka comparison video where Gage handled the knife was extremely helpful to get a better impression of if the knife was for me, and it definitely is. I thought shirogami 2 would be a lot higher maintenance, but so far I've had no problems with it. Y’all got a cool shop. Thanks for doing what you do! P. S. The first time i cut through a broccoli stock, i starting laughing out loud because of how easily it passed through the material.
Andrew S.
I’m really enjoying using this knife! It’s my first japanese style knife, so i don't have any previous experience to compare against this one, but i can say i’m used to a european style chef knife (180mm) and recent started experimenting with a chinese style vegetable cleavers (175mm) and wanted something in the middle as far as curve to the edge, and this delivers! I was initially worried that this knife would be too short for my preferences and perhaps too curvy from the picture, but watching the bunka comparison video where Gage handled the knife was extremely helpful to get a better impression of if the knife was for me, and it definitely is. I thought shirogami 2 would be a lot higher maintenance, but so far I've had no problems with it. Y’all got a cool shop. Thanks for doing what you do! P. S. The first time i cut through a broccoli stock, i starting laughing out loud because of how easily it passed through the material.