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Mutsumi Hinoura Ajikataya White 2 SS Clad Sujihiki 270mm
$337.00 USD
Unit price / perShare
Blade Type
The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks
Steel Type
Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.
Recommended Maintenance
Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.
Introducing
Mutsumi Hinoura
Hinoura Hamono are considered to be one of the most legendary blacksmithing workshops in Japan. Based in Sanjo, Niigata, Tsukasa San and Mutsumi San possess an extremely deep knowledge of metallurgy, sharpening, and damascus forging which owe to their blades being revered by many around the world.
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Knife Care
This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.
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