Working out of the small family workshop in Sanjo, Japan, Mutsumi Hinoura creates the type of blades that professional Chefs desire. Trained by one of the most regarded blacksmiths in Japan, his father Tsukasa Hinoura, Mutsumi-san's knives are well thought out, have drop dead aesthetics and are incredibly sharp with user friendly profiles.
The White #2 core of these knives is wrapped in a soft iron Kurouchi cladding. The whole blade is reactive, and should be wiped clean and dry after each use.
White carbon is a near pure carbon steel. It takes a wicked edge, and holds it for a long time. Rust can form on white carbon, however when cared for properly it will develop a beautiful patina, making your knife one of a kind. White carbon is a favourite among knife sharpeners (and chefs) for its ease of sharpening. White carbon steel has a very small temperature window for hardening, which means it requires a skilled hand in the forging process.
All knives are fitted with an oval magnolia handle and buffalo horn collar. This type of wa-handle gives the handle a lighter overall feel.
Steel: White Carbon #2
Handle: Oval Magnolia w/Buffalo horn collar