About the Maker - Hinoura Hamono

Established by Hinoura Shintaro in 1905, Hinoura Hamono Koubou (日野浦刃物工房) is now lead by a certified traditional craftsman (伝統工芸士) Hinoura Tsukasa. They are the owner of the brand "Ajikataya (味方屋作)", named after the village where they were founded.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Aogami Super

Developed by Hitachi Metals in Japan, the Aogami (Blue) Super steel has the highest amount of carbon among the Aogami steels meaning the greatest hardness and edge retention. Many knife makers see this steel as one of the best steels to work with. Special care must be taken as knives made with this steel is prone to rust.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

Hinoura Hamono Aogami Super Kurouchi Gyuto 240mm

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