Third-generation master blacksmith Tsukasa Hinoura and his son, Mutsumi Hinoura IV, are native to Sanjo, Niigata prefecture, and are well known for their skills and knowledge in making the strongest and sharpest blades. Father and son work together to provide this simple carbon steel knife that offers great performance. The well-formed Pakka wood maintain is joy to carry, even for extended use, and the twin-bevel blade edge will last a very long time, with minimal honing. – See more at: http://www.japanwoodworker.com/Product/161477/Santoku-210mm-Black-Carbon-Steel-Knife—Tsukasa-Hinoura.aspx#sthash.gh5ZGHAT.dpuf
Free Lift Gate Delivery on large units Included to get unit off the truck only.
These finely crafted small knives come from the Tosa Region on Shikoku Island, where the master blacksmiths still adhere to the old ways.
The master blacksmiths hand hammer a lamination of high carbon “white steel” between two layers of soft wrought iron.
The handles are created from Ho wood.
They arrive well sharpened with instructions for maintaining a razor edge. The small blade makes a really perfect paring knife for fruit and vegetables.