Name: Kiritsuke
Brand: Hinoura
SKU: HIKI240AN_Blunt
Price: 4095.00 SEK
Availability: InStock

4 095,00 SEK

VAT included for EU orders .

HIKI240AN_Blunt

A Kiritsuke with a 245 mm long blade and a blunter tip is what we typically see from Hinoura. The handle is made of macassar ebony with a pakkawood bolster.

Weight: 237 g
Blade root thickness: 4.5 mm
Mid-spine thickness: 2 mm
Heel height: 52 mm
Edge length: 245 mm
Steel: Aogami Super (64 HRC)
Ferrule: Stainless steel

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

Hinoura is one of the foremost blacksmiths in Japan, forging his knives in the small town of Sanjo in western Japan. All knives are hot-forged by hand, and no blade leaves Hinoura's hands before it is razor-sharp and forged to perfection. This series uses Aogami Super carbon steel, hardened to 64 HRC. It is a very hard carbon steel that holds its edge well and takes a razor-sharp edge. Hinoura's knives are immensely popular, and delivery times are very long.

The blade's finish is called nashiji kurouchi, which gives a raw and beautiful surface with a black oxidized finish. The handle is octagonal and made of macassar ebony with a bolster of black pakkawood.

Note: Carbon steel is not stainless. Over time, the blade will develop a beautiful patina, even though the black kurouchi finish provides good protection. If the blade is left wet, rust will occur. Also, be aware that the thin and hard blade can be damaged if you chop hard ingredients, bone, or frozen food.

Manufacturer: Hinoura
Model: Kiritsuke
Length: 245 mm
Steel: Aogami super
Kolstål | Rostfri kappa
HRC: 64-65HRC
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.