Mutsumi Hinoura Black Tsuchime Bunka 165 mm

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Product Information

Blade Length 165 mm
Total Length 310 mm
Steel Shirogami (White) #2 Stainless Clad
Handle Burned Chestnut 
Ferrule Buffalo Horn 
Rockwell 61-63
Height Spine to heel 51 mm
Width at Spine 3 mm
Weight 159 grams
Bevel  Double 


The Blacksmith  

Mutsumi Hinoura-san is a young smith working in the Sanjo city, Niigata Prefecture, Japan. 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. 

The Knife

The Bunka is an all purpose shape that is very similar to the ever versatile santoku. With its more aggressive K-tip, or reverse tanto tip, these guys can do everything the santoku can, but excel in finer tip work for things like brunoise shallots and garlic. They typically, but don't always, feature a flatter blade profile as well which makes them better used in an up and down or push and pull cutting motion. 

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 steel, giving 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.

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