|Blade Length||90 mm|
|Total Length||235 mm|
|Steel||Shirogami (White) #1 Iron Clad
|Height Spine to heel||30 mm
|Width at Spine||2 mm|
Mutsumi Hinoura-san is the son of one of the most famous Blacksmiths in Japan named Tsukasa Hinour-san. Learning from the best has its advantages obviously and the quality of these blades is top notch. Being that Mutsumi-san is still relatively young and inexperienced in comparison to his father the value for your money is very high with these knives. Beautiful handles, fit and finish is top notch and super sharp right out of the box. Mutsumi-san works out of his fathers shop in the Sanjo region of Japan.
Petty knives are great for all the little things: Chopping shallots and garlic, mincing herbs and butchering small proteins. They function perfectly as a line knife as well as they're nimble, don't take up much space but can still accomplish a wide variety of tasks. This also makes them a great option for home cooks looking for something capable they can leave out on the counter all day.
Knife Care (Iron Clad)
- This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
- Simply wipe the knife with a damp cloth immediately after use.
- 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.