Mutsumi Hinoura is a fourth generation blacksmith who has been training and working with his father, master smith Tsukasa Hinoura since 2001, in Sanjo. His knives are similar, with good distal tapers and wide kiriba style bevels, and really wonderful heat treatments.

The nashiji (pear skin) finish helps with food release, an wonderful distal taper paired with one of my favorite steels - Shirogami 2. All this with an affordable price that can’t be beaten. 

Blade: 

• Core steel : White 2
• Cladding : Stainless Kurouchi 
• HRC : 60-62
• Handle : Burnt Chestnut and horn

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
• Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
• Use a sharpening stone to maintain the sharpness of the blade. 
• Do not use on hard melons or items that may torque the blade.
• Use a sharpening stone to maintain the sharpness of the blade.