[Hinoura] Chiyo, Paring knife 135mm [pro] pearskin finish [AJG010302]

Features of Chiyo, Paring knife 135mm [pro] pearskin finish

• This is a standard Paring knife.
• It is made by sandwiching steel between iron.
• 135mm and 150mm blades are available.
• This product has a blade length of 135mm.
• Carefully heat-treated.
• Can be used by both right-handed and left-handed people.
• The steel is Yasugi steel White Paper steel (Shirogami) No. 2.
• Chiyo is the name of Tsukasa's mother and Mutsumi's grandmother.
• Chiyo is a brand created with the aim of achieving a higher level of finish than the regular Ajigataya.

About Chiyo Paring knives

The Chiyo series was created with the aim of achieving a higher level of sharpness. It is named after the creator Mutsumi Hinoura's grandmother. The product introduced on this page is a Paring Chef knives.

A calm satin finish with a sharp gray blade. A black Katsura with a chestnut wood handle. This knife has a great balance of performance and beauty. The blade of the Paring knives in the Chiyo series is made of white paper steel (Shirogami) No. 2, which clearly shows the technical skill of the blacksmith. The blades made by Ajigataya, which knows the material steel and forging inside and out, are simply amazing. People who have used it have said things like, "It makes cooking every day more fun." *Some women have said this. We also hear people say they bought it because the brown and gray colors are nice.

150mm and 135mm are available. As you can imagine, it's perfect for peeling vegetables and fruits, cutting small vegetables, and slicing fruit. Also, if you have good cooking skills, you can use it to prepare large pieces of meat or fish.

135mm is the smallest size. Of course, it works best for peeling and slicing fruits and vegetables. It is also great for cutting and slicing cheese and ham. Surprisingly, some chefs use this knife to prepare larger pieces of meat and fish.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day. Please contact us if the item is out of stock. In that case, we will place the order immediately, but Ajigataya (Hinoura) is a very popular blacksmith, so there is often a long wait time.

About Hinoura (Ajigataya, Chiyo), the blacksmith who manufactured this product (Sanjo, Niigata pref)

Ajigataya is the brand name for regular products of Hinoura Hamono Koubou, which was founded in 1905. Other brands include "Tsukasa," a product line that was created by third-generation maestro Mr. Tsukasa Hinoura, who put all his skills into making it thoroughly and carefully. And "Chiyo" is a brand created by fourth-generation maestro Mr. Mutsumi Hionoura, and is named after his grandmother (Mr. Tsukasa's mother).

Hinoura has been making hatchets for generations, but several decades ago the demand for hatchets in Japan as a whole declined, and they began making knives at that time. In particular, the generations after Mr. Tsukasa, the third generation, have scientifically analyzed the products they made in addition to traditional techniques and sense to verify their performance. The scientific approach has also given them the opportunity to improve their overwhelming technical skills. By making proper use of this opportunity, the power of Hinoura's blacksmiths can be said to be one of the best in the world. All the Ajigataya and Chiyo products sold at Tetsufuku are beautiful, easy to sharpen, and have excellent cutting ability. In other words, they are blacksmiths with excellent price per quality = cost performance.

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife for everyday maintenance. The technique shown applies not only to santoku knives, but to double-bevel knives of any brand or maker.
A new blade was used for this demonstration, but the technique applies directly to routine, everyday sharpening. Only widely available whetstones were used, deliberately, rather than the specialized stones used in production finishing.
Whetstones used: #300 → #1000 → #3000
* Subtitles available in 15 languages.

Key steps for sharpening a santoku knife
Sharpen with a relaxed grip, no force needed.
Keep the blade flat against the stone at a consistent angle. A coin's thickness is often cited as a guide, but angles vary by blade; what matters is keeping the tip flat.
Apply pressure on the push stroke, release on the pull.
Sharpen until a burr forms along the full length of the edge.
Check that the whetstone makes contact across the entire blade.
Pay close attention to how the burr is removed on the final #3000 pass.

This technique applies to all double-bevel knives made at Hinoura Hamono Koubou, Ajikataya and Tsukasa-saku alike, and the same principles carry over to double-bevel knives from other makers as well.

Demonstrated by Mutsumi Hinoura at Hinoura Hamono Koubou (Ajikataya), Sanjo, Niigata. Mutsumi Hinoura is currently active independently as Tsuchinone.

The notes on use about Chiyo Paring knives [Hinoura]

• Cannot be used with partially thawed frozen foods. Blade will chip.
• It will chip if it hits meat or fish bones.
• Please refrain from using it for anything other than cutting food.
• Damage from dropping it may cause the blade to chip.
• It is made of steel and will rust. If you are concerned about this, wipe off any dirt or moisture after use.