Crafted in Niigata Japan by renowned blacksmith Mutsumi Hinoura, these knives (like many from Sanjo) have a little more weight, a great full carbon steel workhorse. These knives were being held aside for another project but we've decided to release them now. They are NOS, with some signs of age, but generally as new.
The handles are a high-end, ebony/buffalo Taihei (all 3 are light buffalo), we personally like the feel in hand, but they may be a little slim for some users, balance point is much more blade heavy, although common with these models.
- Hitohira Hinode Migaki Japanese Knife
- Mutsumi Hinoura Blacksmith (日野浦 睦)
- Sanjo-Niigata/ Japan
- 270mm Sujihiki Knife
- Shirogami (white) #2, Soft Iron Clad
- Taihei Ebony Handle, Buffalo Ferrule (Slim)
- NOS - some signs of age
- Hand-crafted in Japan
- Edge Length: 276mm |Overall Length: 439mm | Blade Height: 43mm | Weight: 179g
- Blade Thickness: (A) 3.3 (B) 2.2 (C) 0.7
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.
Japanese Kitchen Knife | Sujihiki (Slicing Knife)
Godammit, ProTooling are the best.
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A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
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Chef Rang - Master, Celebrity, Legend
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Lennox Hastie - Firedoor
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Anjali - Sous Chef, Saint Peter
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Oscar Solomon - GRECA Executive Chef
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Ismat - Recipe Developer / Photo Chef
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