• Tsukasa Hinoura River Jump Santoku 165mm from Tsukasa Hinoura
  • Tsukasa Hinoura River Jump Santoku 165mm from Tsukasa Hinoura
  • Tsukasa Hinoura River Jump Santoku 165mm from Tsukasa Hinoura
  • Tsukasa Hinoura River Jump Santoku 165mm from Tsukasa Hinoura
  • Tsukasa Hinoura River Jump Santoku 165mm from Tsukasa Hinoura
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Tsukasa Hinoura River Jump Santoku 165mm

Tsukasa Hinoura River Jump Santoku 165mm

€1.179,00 EUR
€1.179,00 EUR
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Handle

About the Shape - This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.

About the Tsukasa Hinoura River Jump - Tsukasa Hinoura represents the third generation of his family‘s forging tradition. As a young craftsman, his role models were Nagashima and Shigeyoshi Iwasaki of Sanjo. They enjoy an excellent reputation in Echigo and have done a great deal to advance the knife maker’s art in Sanjo. Tsukasa Hinoura, born in 1956, works in Sanjo in Niigata Prefecture, has been practicing his trade for 33 years. His blades are known for a refined and long lived edge.

Hinoura san consciously rejects the prefabricated Damascus steel blanks, referred to as “sekisouk-ko”, commonly used in Japan. Many of the country’s knife makers and industrial manufactures that produce Damascus blades use this “instant recipe”, but neglect to make this clear to customers.

Each knife in the series “River Jump” is a one of a kind example of the Japanese knife making art. Hinoura san is among the world’s few knife makers who are skilled in the time honoured Damascus techniques involving torsion. With river jump, he has taken the method even further. By means of torsion, he combines a multi layered Damascus bar with solid mono steel bar. The result is a blade of extraordinary beauty, in which the river like flow of the Damascus surface alternates with the peace of a perfectly even surface -animated and static elements in perfect harmony.

Knife Shape Santoku
Blade Length 165mm
Steel Type #2 Shirogami (White carbon) Steel
Rockwell Hardness 62:64
Handle Shape Octagon
Handle Material Magnolia wood and water buffalo horn collar
Blacksmith Tsukasa Hinoura
Knife Line Hinoura River
Shape Santoku
Maintenance Level High
Rust Prone ⓘ This knife can rust, click to learn more.
Steel Type Shirogami #2 (White Carbon Steel)
Rockwell Hardness 62 - 63
Handle - Octagon Magnolia Water Buffalo Horn Collar
Blacksmith Tsukasa Hinoura
Made in Tsubame-Sanjo, Niigata, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 2 reviews.

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Thor's Hammer

"I now own a Hinoura santoku 165 mm, from his River Jump series. It feels like simultaneously owning a Fujiwara Maboroshi deba and a Fujiwara Denka no Hoto gyuto. It is thicker at the spine then one would expect for a santoku, which made me doubt its cutting potential...yet it falls through produce like a Denka gyuto. I think the added weight of the blade given the thick spine and the incredible, I mean INCREDIBLE grind job and bevel on this shiro 2 blade all lend to it having incredible cutting performance. It’s definitely one of the sexiest knives I’ve ever seen from top to bottom. Let’s talk about its bottom; buffalo horn bolster and magnolia WA handle - boring! Not at all. In fact given how unique the blade is with the hand forged patterned Damascus and mirror polished kireha (cutting edge), the handle materials are exactly what this classic blade needs. Humble to the origin of Japanese kitchen knives, yet much more sophisticated in terms of fit and finish. Typically, the handles on Japanese kitchen knives lends to be desired, in terms of fit and finish. Hinoura spared no details and leaves me truly impressed by his craftsmanship from the tip of the blade all the way to the wood engraving on the butt of the knife - let’s not forget that cool note included in his gift box with a wooden ring that fits like a dream! In short, using a Hinoura is like having Thor’s hammer drive a razor blade through produce!"

— Franco A. (5/5)

Beautiful knife. Well balanced but

"Beautiful knife. Well balanced but a heavier type knife. Made for larger hands."

— Jennifer P. (5/5)

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