Mutsumi Hinoura 210mm gyuto with aogami super steel core and stainless cladding with kurouchi finish. 'D' shaped red ebony handle with pakka wood ferrule. HRC 64. 175 grams, 355mm approx. overall, 215mm cutting edge, 52mm height at heel.
Aogami super, or super blue steel, is formulated for a long edge life. Where other steels become rounded as they dull, aogami super seemingly micro-chips, maintaining an aggressive edge even as the knife dulls. Highly recommended for busy professional cooks and equally great as a home knife. It should be mentioned that the core is not stainless and should be dried after use. It will develop a dark patina with normal use, but any orange rust should be removed with a light abrasive or sharpening.
Mutsumi Hinoura has been training and working with his father, master smith Tsukasa Hinoura, since 2001, in Sanjo. His knives are similar, with good distal tapers and wide kiriba style bevels, and really wonderful heat treatments. They both have a lot of experience with hunting and outdoor knives, and their kitchen knives seem to carry some of the same qualities of toughness.