Mutsumi Hinoura Sujihiki 240 mm

The Blacksmith

Mutsumi Hinoura-san is the son of legendary blacksmith Tsukasa Hinoura-san and is becoming a bit of a legend in his own right! Having been trained by such a highly skilled smith, Hinoura-sans knives are of incredible quality and performance. He works out of a shop in the Sanjo region and his knives adhere to the styling of many of the other smiths that work in this area. They are a bit thick at the spine where handle and tang come together but gradually get paper thin behind the edge. This blade geometry provides an incredible cutting feel and also provides what we feel is an incredibly comfortable feel in the hand and means the blades have a bit more weight to them than what might be considered "normal". The balance point on these blades is quite far forward which we find really comfortable as it makes the knife feel more like it's pulling itself through ingredients. 

This series of knives is made from Shirogami #2 and have a stainless cladding. They can and will rust if not kept dry and clean but only the small portion of carbon steel exposed at the edge is susceptible and only if they are not wiped down after use. Shirogami #2 generally has to be sharpened with more regularity than other steels but its incredibly easy to sharpen and takes a super keen edge. 

The Shape

The  word "Sujihiki" translates to "flesh slicer" and is designed for all things slicing. Raw and cooked meats, Fish and Beef; it can do it all! The long and slender blades makes it easy to use long, drawing strokes which minimizes the need to saw through meats and helps to provide the perfect slice every time. 

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.

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

• Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
• Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
• Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
• Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
• Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
• Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 

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