The old stock knives from the Mutsumi Hinoura sport a very flat bevel, making them an ideal project for wide bevel sharpening as well as polishing. In addition, any carbon steel enthusiast will appreciate the high performing carbon edge that develops patina over time, creating a wonderful contrast with the kurouchi finish. These knives have a sturdy spine but are very thin behind the edge, so please use them with a gentle hand to avoid potential chipping. For those looking for their first carbon steel knife or those already acquainted with carbon steel and are interested in wide bevel polishing and sharpening, look no further than these Ajikataya.

A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.

Smith: Mutsumi Hinoura 日野浦 睦 
Producing Area: Sanjo-Niigata/ Japan
Profile: Sujiiki 
Size: 240mm 
Steel Type: Carbon Steel
Steel: Blue (Aogami) Super, Soft Iron Clad
Handle: Rosewood Octagonal & Pakka Ferrule 
Total Length: 396mm 
Edge Length: 250mm 
Handle to Tip Length: 264mm 
Blade Height: 40mm 
Thickness: 4.8mm 
Handle Length: 134mm 
Weight: 184g 
Hand Orientation: Ambidextrous