ABOUT THIS PRODUCT: Mutsumi Hinoura Kurouchi Gyuto 240 mm
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Shirogami (White) #2 Stainless Clad
Height Spine to heel
Width at Spine
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 made is made from 3 layers of material using a technique called forge welding, which involves welding two - typically softer - layers of stainless steel on either side of a piece of carbon steel. This gives the knife all the benefits of both types of steel; the easier maintenance of the stainless steel and the easier sharpening and great cutting feel of carbon steel. Only the at very edge of the knife is there exposed carbon steel that could rust if not kept dry and clean, about 2-3 milimeters.
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.