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This series 'River Jump' is hand-forged with a #2 shirogami, or white steel core, and iron cladding forged with an unusual half twist design. Unlike the usual sandwiched layering of a hon kasumi knife, this series is made with the hagane (cutting layer core) with the iron jigane (cladding) folded around it. They are hardned to 63 HRC. These knives are ideal for the professional or home cook who can care for a reactive knife and enjoys sharpening on whetstones.
The knives are hand-forged, finished, and sharpened in Sanjo Niigata Japan by third generation knife maker Tsukasa Hinoura. Hinoura-San uses no modern machinery in the production of his knives. From the forging of the jigane to the final whetstone finish, traditional materials and techniques are employed. Hinoura-San is famous for his heat treatments as well as the beauty of his forging. So much of what a knife does comes down to it's geometry and heat treatment; both of which are amazingly refined in this series. A distal taper and fine, long kiriba bevel make for smooth cutting and great edge life.