For the 2026 Holiday Shopping Season, JCK has prepared special knife sets with exceptional discounts — perfect for yourself or as a meaningful gift for someone special.
Available now for a limited time and in limited quantities !

Mutsumi Hinoura White No.1 Black Master 6Pcs Knife Set  

White Steel No.1 Kurouchi Series "MW1-1 Wa Paring 85mm (3.3'), MW1-3 Wa Gyuto 155mm(6.1'), MW1-4 Wa Santoku 170mm(6.6'), MW1-6 Nakiri 165mm(6.4'), MW1-7 Wa Gyuto 210mm(8.2'),MW1-10 Wa Sujihiki 270mm(10.6') (with Tsubaki Oil & Rust Eraser)

From peeling small fruits and vegetables to everyday chopping and slicing larger cuts of meat or boneless fish, this six-knife set brings together a practical range of blade shapes and sizes for your kitchen.

Mutsumi Hinoura is a forge-smith from Sanjo, Niigata, one of Japan's historic centers of traditional forged knives. His work is rooted in the techniques and spirit of Echigo blacksmithing, while expressing his own personal approach to the art of Japanese traditional forged knives.

For Mutsumi Hinoura, forging is not simply a traditional process. It is an essential part of bringing out the true character of carbon steel. By forging at the proper temperature range, he believes carbon steel can reveal its best qualities. This deep respect for carbon steel is one of the foundations of his knife making.

Balance is another important part of his work. Through careful forging, Mutsumi Hinoura seeks to create knives with a natural, comfortable balance that is difficult to achieve by machining alone. The result is a knife that feels controlled, lively, and practical in the hand.

He also pays close attention to edge finishing. Each blade is hand sharpened with the goal of achieving both excellent cutting performance and reliable edge retention. Rather than pursuing sharpness alone, Mutsumi Hinoura aims for an edge that performs beautifully in real kitchen use.

Mutsumi Hinoura believes it is important to make knives that he himself would truly want to own. He does not make things he would not desire as a craftsman and user. This honest approach gives his knives their distinctive presence: refined, practical, and full of character.

The knives offered here at JapaneseChefsKnife.Com are crafted exclusively from Shirogami No.1 (White Steel No.1) — a special arrangement made specifically for our store. At our request, Mutsumi　Hinoura uses White Steel No.1 as the core blade steel.

White Steel No.1 is made by refining White Steel No.2 with additional carbon. This allows it to achieve a slightly higher hardness, and it can be sharpened to an exceedingly fine edge, with very good edge retention and ease of re-sharpening — a steel that rewards the cook who enjoys the ritual of sharpening.

We believe these traditional forged knives with White Steel No.1 are a perfect match for Mutsumi Hinoura's philosophy and concept of craftsmanship — a truly special hand-forged blade that reflects everything he stands for as a Forge-Smith.

Each of the Mutsumi Hinoura White Steel No.1 Kurouchi knives come with Handcrafted Octagonal Ebony Wood Handle with Fresh White/Marble Color Water Buffalo Horn Ferrule. The deep black of the Ebony wood and the Fresh White/Marble of the Water Buffalo Horn Ferrule are selected carefully to complement the beautiful Kurouchi finish of the blade.

For those who take their carbon steel knives seriously, we have put together this six-knife set for everyday cooking. We hope it gives you a chance to experience the forging skill and dedication of Mutsumi Hinoura, a Japanese blacksmith devoted to carbon steel, and to discover what his knives can offer in your own kitchen.

Mutsumi Hinoura White Steel No.1 Kurouchi Series MW1-1 Wa Paring 85mm US$230: The Paring is a small, precise knife for peeling and shaping fruits and vegetables, trimming small ingredients, and preparing garnishes. Its short 85mm blade offers close control for detailed work, making it a useful companion to the larger knives in this set.

Mutsumi Hinoura White Steel No.1 Kurouchi Series MW1-3 Wa Gyuto 155mm US$270: This compact Gyuto is a versatile everyday knife for preparing meat, boneless fish, vegetables, and fruit. Its manageable 155mm blade is easy to control for smaller ingredients and quick preparation, especially when space is limited or you prefer a shorter chef’s knife.

Mutsumi Hinoura White Steel No.1 Kurouchi Series MW1-4 Wa Santoku 170mm US$300: The Santoku is an all-purpose knife for preparing meat, boneless fish, and vegetables. Its tall blade and rounded tip make it well suited to everyday slicing and chopping, while the 170mm length provides a practical balance of reach and control.

Mutsumi Hinoura White Steel No.1 Kurouchi Series MW1-6 Nakiri 165mm US$300: The Nakiri is a traditional Japanese vegetable knife with a tall, rectangular blade and a double-bevel edge. It is particularly useful for chopping vegetables, slicing fruit, shredding cabbage, and finely cutting herbs. Its relatively straight cutting edge is well suited to controlled push-cutting on a cutting board.

Mutsumi Hinoura White Steel No.1 Kurouchi Series MW1-7 Wa Gyuto 210mm US$430: The 210mm Gyuto is the main all-purpose chef’s knife in this set, suitable for preparing meat, boneless fish, vegetables, and fruit. Its longer blade offers extra reach for larger ingredients and smooth slicing cuts, while its pointed tip is useful for more detailed preparation.

Mutsumi Hinoura White Steel No.1 Kurouchi Series MW1-10 Wa Sujihiki 270mm US$440: The Sujihiki is a long, narrow slicing knife for trimming sinew and fat from meat and finely slicing meat or boneless fish. Its 270mm blade allows long drawing cuts from heel to tip, making it a useful choice for carving roasts and preparing clean, even slices.

Total individual knife prices(Including Tsubaki Oil & Rust Eraser): US$1,989

 Year 2026 Holiday Special Price US$1580

More Information: Unlike many traditionally forged knives, Mutsumi Hinoura's knives have a relatively thick spine at the point where the tang enters the handle (The ‘neck'). In part, this because he forges these laminated knives using a piece of high carbon steel that is much thicker than that commonly used by other forge-smiths. The thick spine and neck makes the knife very strong, very comfortable to hold in a ‘pinch-grip’ and also results in excellent blade balance.

Although some people consider Mutsumi Honoura’s knives to be thick and heavy, their geometry is the result of carefully considering every aspect of their function. Contrary to what you might expect, the process of forging a thick blade 'to shape’ actually requires a lot of time and skill. Mutsumi Honoura’s knives are nicely tapered from their heel to the tip and from their spine down to the cutting edge, which is ground very thin behind the edge. We are confident that these knives will provide the high cutting performance that is demanded by Carbon steel lovers.

Knife Model: Mutsumi Hinoura White No.1 Black Master 6Pcs Knife Set (MW1-1 Wa Paring 85mm, MW1-3 Wa Gyuto 155mm, MW1-4 Wa Santoku 170mm, MW1-6 Nakiri 165mm, MW1-7 Wa Gyuto 210mm, MW1-10 Wa Sujihiki 270mm), with Tsubaki Oil & Rust Eraser

Blade Material: White Steel No.1 with Stainless Steel Cladding

Rockwell Hardness (HRc): 62 to 63

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

Handle Material: Octagonal Ebony Wood Handle with Fresh White/Marble Color Water Buffalo Horn Ferrule

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.