Mutsumi Hinoura is a forge-smith from Sanjo, Niigata, one of Japan's historic centers of traditional forged knives. Rooted in the techniques and spirit of Echigo blacksmithing, Mutsumi Hinoura has developed his own personal approach to the art of Japanese traditional forged knives — knives that are superbly sharp, highly practical, and aesthetically attractive.

The concept behind these collaborative knives that we have produced with Mutsumi Hinoura is simple: We both wanted to to produce superbly sharp, highly practical and aesthetically attractive high-carbon steel knives that would satisfy the needs and desires of knife enthusiasts who love high-carbon steel knives.

We requested Mutsumi Hinoura to use White Steel No.1 Damascus Steel — a material even rarer and more demanding to work with than standard White Steel No.1. In this construction, a core of high-carbon White Steel No.1 with outer layers of soft iron, creating a blade of extraordinary depth and dimension. White Steel No.1 itself is produced by refining White Steel No.2 with a higher carbon content, allowing it to reach a slightly greater hardness, achieve an exceptionally fine and keen edge, and maintain that edge with excellent retention — all while remaining easy to re-sharpen.

 After years of trial and refinement, Mutsumi Hinoura has mastered the art of drawing out the full potential of this laminated material through forging — coaxing from it a naturally beautiful layered pattern that no two blades share. The result is something that transcends the word "beautiful." Each knife carries a warm, three-dimensional presence: a luminous edge that catches the light, a natural silver-toned lamination that flows organically across the blade, and an aggressive, Rain-Storm-like hammered Tsuchime finish that speaks directly to Mutsumi Hinoura's skill and sensibility. This is the knife we called White Storm — and the name feels inevitable.

Meticulously hammer forged, rigorously heat-treated, and finished with care down to the finest detail, the Mutsumi Hinoura White Storm Series is a JCK Exclusive — born from a collaboration and arriving today for the first time. Within its beauty, you will feel strength. Within its finish, you will feel the unwavering passion of Mutsumi Hinoura.

The Mutsumi Hinoura White Steel No.1 "White Storm" Wa Gyuto Knife comes 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 Damascus finish of the blade.

The lightweight, Wa Gyuto can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Wa Gyuto is true multi-purpose knife.

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 Steel No.1 Kurouchi Damascus Series "White Storm" MWS-6 Wa Gyuto 210mm (8.2 Inch)

Blade Material: White Steel No.1 "White Storm" Damascus Steel 

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.