Name: Nakiri
Brand: Hinoura
SKU: HINO-SKN180NA-HO
Price: 193.95 EUR
Availability: InStock

Nakiri

€193,95 EUR

VAT included for EU orders.

HINO-SKN180NA-HO

Nakiri, vegetable knife, from the blacksmith Mutsumi Hinoura in Sanjo, Japan.

Steel: Shirogami#2 with iron cladding
Handle: Ho wood with buffalo horn bolster.
Weight: 196 gr
Thickness at blade root: 4.5 mm
Thickness at middle of spine: 2.2 mm
Blade height at heel: 53 mm
Edge length: 175 mm

NOTE: Measurements and weight may vary slightly as the knife is hand-forged.

Ajikataya is a series of knives produced in collaboration between son Mutsumi and father Tsukasa. The knives are made from shirogami#2 carbon steel, and the finish on the blades is adorably beautiful. The Hinoura family is one of the foremost blacksmithing families in Japan. All knives are hot-forged by hand, and no blade leaves Hinoura's hands before it is razor-sharp and forged to perfection. The Ajikataya series uses shirogami #2 carbon steel, hardened to 63 HRC. It is a very hard carbon steel that takes a razor-sharp edge. Hinoura's knives are immensely popular, and delivery times are very long. The finish on the blade is called nashiji-kurouchi, which is a coarse and black-oxidized surface that gives a very rustic and genuine feel.

To complete it, the thin and delicate edge has been given a very beautiful kasumi finish. Kasumi is a hazy and silky smooth finish that enhances the contrast between the shiny core steel and the softer outer layer. Few knives are delivered with such a beautiful finish on the blade.

NOTE: Carbon steel is not stainless! Always wipe the knife dry after use to prevent rust. Over time, carbon steel will develop a patina in various shades. This is perfectly normal but can be polished off with polishing paste if desired.

Manufacturer: Hinoura
Model: Nakiri
Length: 180 mm
Steel: Shirogami #2
Kolstål | Järnkappa
HRC: 62-63HRC
Forging:
Handle material:

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.

Delivery time within Sweden is normally 2-5 working days, 5-14 days within the EU and 7-21 days internationally. We offer free shipping on orders over 1 000 SEK within Sweden. We offer a 90-day return policy. For a return to be approved, the knife must be unused and in its original condition.

Email us here if you wish to initiate a return.