Gyuto 210mm Ajikataya White No.2 Kurouchi Tsuchime
The Ajikataya Kurouchi Tsuchimi is one of the most respected lines from the Hinoura Hamono. Forged by Mutsumi Hinoura, son of the Tsukasa Hinoura, the blades are forged in Japanese Shirogami 2 steel (White2). The steel is a premium quality carbon steel with a very high purity. Knives forged in this steel feature very good edge retention and sharpness.
This Gyuto features a lovely grind, with a stiff and stable blade and very thin and sharp edge. The knife has a confident weight about it and is balance beautifully. A lovely profile with a very decent flat section that develops into a consistant curve before hitting the needle like tip.
The knife features a mix of classic and contempory design features. Extending from the classic oval Ho-wood and black buffalo handle is a blade styled with multiple textures, including matte, two tone, kurouchi and Hinoura trademark Tsuchimi finish. The blade is completed with a misty grey and mirror polished edge band. Its a beautiful array of contrasting hues and textures.
The simply oval handle is very comfortable in the hand and the bland confidently balance for a pinch grip. Out of the box the edge feels sharp and toothy, you can shave with this one. A very reasonably priced and beautiful kitchen knife.
Blade Type: Gyuto
Edge Length: 210mm
Spine Heel: 3.1mm
Spine Mid: 2.7mm
Spine Tip (20mm before): 2mm
Blade Height: 52mm
Cutting Edge Steel: Shirogami #2
Blade Construction: 3 Layer (San Mai)
Blade Finish: Textured and Acid Etched (Forced Patina)
Handle Construction: Hidden Tang
Handle Materials: Ho Wood & Black Buffalo
Saya Included: No
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Tips on sharpening you knives
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.