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  • Mutsumi Hinoura "Ajikataya" Shirogami Tsuchime Santoku 165mm

    About the Shape: This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.

    About Mutsumi Hinoura: Mutsumi Hinoura is the son of renowned blacksmith, Tsukasa Hinoura. In his late thirties he is already considered one of Japan’s most revered blacksmiths, and the 4th generation to carry on the craft. Mutsumi San lives in Sanjo, in the Niigata region. This area is known for its handmade cutlery. For nearly 2 decades he studied with his father. In 2001, he graduated from Niigata College of Engineering. From there he began his career and honing his craft to produce steel with traditional style and modern performance. He works under the family brand, Ajikataya (味方屋), which specialize in producing traditional Japanese hatchets and other bladed tools.

    Shape Santoku
    Blade Length 165 mm
    Blade Height 53 mm
    Blade Thickness Above Heel 3.2 mm
    Weight 178 g
    Steel Type Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding
    Rust Prone ⓘ This knife can rust, click to learn more.
    Rockwell Hardness 62–63
    Blacksmith Mutsumi Hinoura
    Edge/Bevel Double (50/50)
    Handle Wa (Japanese) Handle - Rosewood Octagon Water Buffalo Horn Collar
    Made in Tsubame-Sanjo, Niigata, Japan

    A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.

    A NOTE ABOUT RUST  

    Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

    USE  

    • Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

    • Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo

    • The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

    CLEANING  

    • After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

    • Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

    • If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

    STORING  

    • Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

    • A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

    • The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

    We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

    We offer free shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

    *Konro Grills and some other larger items are excluded from the free shipping offer.

    How do I make a return on an online order?
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    Can I pick up my order Curbside / At the store?
    Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you.