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Home | Tsukasa Hinoura | Trade In Tsukasa Hinoura 165mm Santoku Shirogami 2 Kurouchi

Trade In Tsukasa Hinoura 165mm Santoku Shirogami 2 Kurouchi

$265.00
$265.00
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Trade in santoku in excellent condition with original packaging. This san mai shirogami  blade shows little signs of significant usage but the kireba bevel has been worked, but only slightly. Some light restoration work has been done to blend the kireba and clean up some soft corrosion spots. Comes with fresh BC edge.

Hand forged, finished and sharpened in Sanjo Niigata Japan by third generation knifemaker Tsukasa Hinoura. Hinoura-san typically makes his own warikomi forged san-mai but on this series a high quality pre-laminated mild steel clad shirogami 2 material is used keeping the price much, much more affordable. 

Hinoura-San is famous for his heat treatments as well as the beauty of his forging. His shirogami 2 is renown for it's crisp cutting feeling and versatility on sharpening stones. Hinoura-san does all his own finishing in the Sanjo tradition of the knife maker doing all the work involved in finishing a blade.

So much of what a knife does comes down to geometry and heat treatment, both of which are amazingly refined in this series. A distal taper and fine long bevel make for smooth cutting and great edge life. It should be emphasized that these are not stainless and must be kept dry and oiled when not in use.

Smith: Tsukasa Hinoura
Sharpener: Tsukasa Hinoura
Producing Area: Sanjo, Japan
Profile: Santoku
Size: 165mm
Blade Type: Iron Clad Carbon
Steel Type: Shirogami 1
Handle: Magnolia & Horn
Total Length: 315mm
Handle Length: 127mm
Handle to Tip Length: 190mm
Blade Height: 48mm
Edge Length: 170mm
Thickness: 3.3mm
Weight: 172g
Hand Orientation: Slight Right
Saya: Sold Separately

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Trade In Tsukasa Hinoura 165mm...

$265.00
$265.00
Sold Out