Living legend Hinoura-san is considered to be one of the best knife smiths in the world. By layering copper and brass into his cladding steel, he has created this amazing three-tone Damascus pattern. He is the only blacksmith to win the award for top knife two years in a row with his incredible distinctive Damascus steel at the Seki Custom Knife Show.
Tsukasa Hinoura was born in 1956 and began forging knives in 1975. His knives have amongst the smoothest and long lasting edges and are in high demand all over the world and so available in extremely limited numbers.GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.