Tsukasa Hinoura is a third generation Blacksmith from a family of Echigo Blacksmiths. He markets his highest quality knives under his "Tsukasa" brand name and he insists that these special knives express his creativity, skill and passion for blade smithing.

  Our first impression of Master Hinoura’s knives was "Honed Beauty”. We could clearly see the skill, time and passion that he puts in to them; they are perfect knives with beautiful seamless lines and form, no sharp corners, no distortion, no gaps etc. Master Hinoura devotes tremendous time to each knife and, from start to finish, he pays great attention to every detail. Unlike many forge smiths, he never uses modern machinery or ready-made laminated steels, which have been made using the latest technology. This is because Master Hinoura believes his knives can only express his skill, soul and passion if he uses the 'old fashioned' traditional techniques of forge welding, "Hizukuri" hot forging and water quenching.

  As the final finishing stage, Master Hinoura hand hones the blade using a variety of natural whetstones, spending at least two hours sharpening and polishing each one. He believes honing with whetstones is the best way to get the sharpest possible edge from a carbon steel blade. This work is very important because it not only enhances the appearance and performance of the blade, but also allows Master Hinoura to check the condition of the steel and judge whether it was heat treated properly.

  It is these time-consuming processes and Master Hinoura’s unwillingness to compromise that make his knives so exceptional when compared to other Japanese forged knives. When you hold one of these knives, you will clearly see what we mean; they are a perfect fusion of forged carbon steel and soft iron, with a polished edge that sparkles mysteriously and displays a functional beauty.

 Master Hinoura’s basic blade pattern is called “Kitae-Ji” (鍛地) and features a Shirogami No.2 Hagane Carbon steel core and a twisted Damascus cladding that is created by forge welding layers of steel and wrought iron. These distinctive Damascus patterns are made using his signature forging techniques and are intended to give you a visual joy as well as the highest levels of craftsmanship.

Tobi-Mon (流水飛紋; "Sporadic Water Flow Pattern")

After forge welding steel to an iron bar, the laminated bar is folded several times, then combined with another iron bar and 'twist forged' to create a sporadic spiral Damascus pattern. Like flowing water, this soothing Damascus patterns runs from one side of the blade, over the spine and on to the other side of blade - However, the patterns on both sides are not symmetrical. If you prefer a more complex Damascus pattern, please consider Master Hinoura’s beautiful "Unryu-Mon" knives.

Each Tobi-Mon knife is supplied in a traditional Kiri (Paulownia wood) presentation box and is fitted with an Enjyu Wood Handle that has a Buffalo Horn Ferrule & Butt. 

 The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence its name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.

Knife Model: Tsukasa Hinoura Tobi-Mon Wa Santoku

Blade Material: White Steel No.2 Damascus

Rockwell Hardness (HRc):

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Enjyu Wood Handle that has a Buffalo Horn Ferrule & Butt

Saya Included: No. 

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long times.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra cares and attentions to prevent rust.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.