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Hinoura


Hinoura Custom Knife ATS-34 Damascus Petty 140mm (5.5 inch, TH-8)

Availability: Normally ships the same day


Echigo Blacksmith, Tsukasa Hinoura is the third generation of his family to become a blacksmith. He produces and markets his own Premium knives under his "Tsukasa" brand. He tirelessly tries to find the best way of expressing his own unique skills and his passion for knife making.

Our first impression of his knives was "Honed Beauty" and we could clearly see the expertise, time and passion that he puts in to his blades. They are perfect knives, with beautiful seamless lines and form; there are no sharp corners, no distortion, no gaps etc. He devotes tremendous time to each knife and, from start to finish, he pays attention to every single detail.

This time, Tsukasa Hinoura has just finished making some traditional forged Damascus knives using Hitachi Steel Company’s reliable ATS-34 Stainless Steel (Very similar to 154CM from Crucible Steel).

Beautifully hand polished, the ATS-34 Damascus blades each have a unique Vortex Damascus pattern, which is created by Tsukasa Hinoura's experienced forging process.

Most of Tsukasa Hinoura’s custom knives are made of Carbon Steel, so these rare, Premium Stainless Damascus Steel knives will be especially prized by fans of the Great Artisan, Tsukasa Hinoura, and those who prefer low maintenance, rust resistant stainless steel knives.

The handles are made from some nicely textured Red Sandalwood and have a buffalo horn ferrule. Tsukasa Hinoura carefully selected these Traditional Japanese Wa Handles because he believes their shape is practical, comfortable and allows a precise grip. The handle has a novel shape that is part octagonal at the top and part oval at the bottom.

A limited quantity of Tsukasa Hinoura’s rare ATS-34 Damascus knives are now available!

A mainstay of professional Western kitchens, the Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts. 

Knife Model: Tsukasa Hinoura ATS-34 Damascus Petty 140mm

Blade Material: ATS-34 Damascus

Rockwell Hardness (HRc):

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

Handle Material: Red Sandalwood Handle with a Buffalo Horn Ferrule

Saya Included: No. 

 

Wa Petty 140mm (5.5")
Cutting edge length: 140mm
Total Length: 275mm
Blade Thickness: 3.4mm
Blade Width: 37mm
Handle Length: 115mm
Total Weight: 94g

  

 

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 quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

  • Before starting to use the knife, please wash it with water for cleaning up.
  • Please do not put this knife in the dishwasher, please hand wash.
  • Please do not leave this knife in water or wet condition for long time.
  • After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
  • 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, hard foods such as lobster and crab which have hard surface.
  • We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
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