NaN -Infinity

Mutsumi Hinoura "Ajikataya" Shirogami Tsuchime Nakiri 165mm

Name: Mutsumi Hinoura "Ajikataya" Shirogami Tsuchime Nakiri 165mm
Brand: Mutsumi Hinoura
Price: 421.00 AUD
Availability: OutOfStock
Rating: 5 (2 reviews)

$421.00 AUD

Sale Sold out

Shipping calculated at checkout.

Quantity

Frustrated? Learn more about why Japanese knives are frequently out of stock.

About Mutsumi Hinoura:

Mutsumi Hinoura is the son of renowned blacksmith Tsukasa Hinoura. Not one to be overshadowed by his father’s legacy, this relatively young blacksmith born in 1981 is already a promising prospect to become one of Japan’s best knife makers.

Mutsumi-san's knives are deceptively simple at first but reveal his talent upon closer inspection. While the blade is quite hefty with a thick spine and body, he tapers it down to the edge beautifully. This construction allows it to cut very smoothly without becoming too delicate. He follows in his father’s footsteps by working with traditional high-carbon steel known as shirogami; while this steel can rust easily, it sharpens beautifully and takes an edge that would put Wolverine’s adamantium claws to shame.

The Japanese-style octagonal wood ‘wa-handle’ is an elegant highlight that elevates this knife to something truly special. It focuses the mass of the knife into the blade, allowing it to do most of the work for you, with little effort required to wield the knife effectively.

About the Shape: A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.

Shape	Nakiri
Blade Length	165 mm
Blade Height	52 mm
Blade Thickness Above Heel	3.2 mm
Weight	202 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 - Octagon Rosewood 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.

Knife Care

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.

Shipping and Returns

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 $3 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?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts.

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.

View full details