Chef’s knife with a 21 cm blade. This particular version features an octagonal handle made from stabilized maple. The handle is lightweight, which places the balance point of this model slightly farther forward than the other knives in this series.

Weight: 192 grams
Thickness at blade heel: 4.5 mm
Thickness at spine midpoint: 2.5 mm
Blade height at heel: 54 mm
Edge length: 218 mm
Steel: Shirogami #2

Ajikataya is a knife series produced through a collaboration between son Mutsumi and father Tsukasa. The knives are made from Shirogami #2 carbon steel, and the blade finish is stunningly beautiful. The Hinoura family is one of Japan’s foremost blacksmithing families. All knives are hot-forged by hand, and no blade leaves the Hinoura workshop until it is razor sharp and forged to perfection.

In the Ajikataya series, Shirogami #2 carbon steel is used and hardened to 63 HRC. This is a very hard carbon steel that takes an extremely sharp, razor-like edge. Hinoura knives are immensely popular, and delivery times are therefore very long. The blade finish is known as nashiji-kurouchi, a rough, black-oxidized surface that gives a very rustic and authentic feel.

As a finishing touch, the thin and refined edge is given a beautiful kasumi finish. Kasumi is a misty, silky-smooth finish that enhances the contrast between the polished core steel and the softer outer layer. Very few knives are delivered with such an elegant blade finish.

Note: Carbon steel is not stainless! Always wipe the knife dry after use to prevent rust. Over time, the carbon steel will develop a patina in various tones. This is completely normal, but it can be polished away with polishing compound if desired.