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Tsukasa Hinoura River Jump Petty 150 mm
Tsukasa Hinoura River Jump Petty 150 mm
Tsukasa Hinoura River Jump Petty 150 mm
Tsukasa Hinoura River Jump Petty 150 mm
Tsukasa Hinoura River Jump Petty 150 mm
Tsukasa Hinoura River Jump Petty 150 mm
Tsukasa Hinoura River Jump Petty 150 mm
Tsukasa Hinoura River Jump Petty 150 mm
Tsukasa Hinoura River Jump Petty 150 mm
Tsukasa Hinoura River Jump Petty 150 mm
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Tsukasa Hinoura River Jump Petty 150 mm

Regular price
$1,190.31
Sale price
$1,190.31
Regular price
$1,322.56
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Blade Length 150 mm
Total Length 275 mm
Steel Shirogami #2
Handle Enju
Ferrule Buffalo Horn
Rockwell 62-64
Height Spine to heel 35 mm
Width at Spine 2 mm
Weight 86 grams


Tsukasa Hinoura is a third generation blacksmith that works in the Sanjo region of Japan. He is renowned worldwide for his incredible knives and most specifically for these river jump damascus knives that he forges from Shirogami #2 steel then sharpens using a progression of natural whetstones to achieve some of the sharpest edges we have every encountered. The fit and finish on these knives is spectacular and the Shield-shaped Enju handles have fantastic feel in the hand.

This petty knife is relatively thin at the spine and is very nicely ground. Its light and nimble and has great feel in the hand. Use it for all the little things like shallots and garlic, to break down smaller animals like Chicken and Rabbit or to work with small fruits. Great to use as a line life if you're a professional or to leave out on the counter-top during the day as a home cook. 

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.

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