SOLD /WTT Hinoura 215x53 AS gyuto **$285

[Alder26]

Spring cleaning!

1) Simon Maillet 225mmX54, 208g 135cr3 steel
Great knife nice thin geometry with a little convex to it and the steel seems very promising. I used it for a couple shifts and the steel holds an edge nicely and has very low reactivity. Unsharpened, stropped on leather.

$350 (comes with Saya)

2) Mutsumi Hinoura 215X53mm, 187g AS Stainless clad.

Same deal. I used this a few times love the steel and geometry but I need to let somethings go so this is on the block. Sharpened once with chosera 3k.

$285, would consider a partial trade for Suein VC 270 w/ tall heel, or any of the fancy western makers that we all thirst after.

3) Misono dragon (thinned asymmetrically) 245mm suji

Bought this and thinned it out so it would have a whiff of convex to the right face of the blade which improved food release dramatically. Very thin behind the edge.

$100

4) Shun premier 2nd paring knife

Bought at the shun factory seconds sale (cosmetic blemishes only), thinned it out so it cuts well. Vg10 steel, super comfy handle for in hand work.

$35

5) Tojiro paring knife

Great little parer, well used but also maintained geometry over time.

$25

All prices are shipped CONUS, hit me up if you want more pics etc.

 

[Alder26]

Shun SpF

 

[Alder26]

Dragon and Simon SPF

 

[Alder26]

Tojiro spf

 

[Alder26]

Only hinoura remaining

 

[FishmanDE]

I would’ve sworn the hinoura would’ve went first! Cant believe it’s still here. GLWS!

 

[Alder26]

Yeah I’m actually super surprised that this is the one that’s still around

 

[Alder26]

Here’s a spine pic and a pic of the handle. The rosewood handle is one of the nicest I’ve ever seen.

 

[FishmanDE]

Look great! I just got to try my first hinoura in white 2, and I was very impressed! Had no intention of keeping it, but now it’s never leaving lol

 

[Alder26]

$300 shipped CONUS for the Hinoura.

 

[Alder26]

Bump! Looking for a Suien VC 270 with a tall heel (56ishmm), a Kagekiyo 270 suji in White #2, or stuff from raquin, gravier, yannick, Isasmedjan, etc.

**also looking for mazaki 270 gyuto from CKC first run or a 270 kasumi suji from Most other batches of mazaki

 

[FishmanDE]

How is this still here???

 

[@ftermath]

How is this still here???

Right? It’s a good thing I have satisfied my Hinoura need and recentlt spent way too much money on way too many knives. GLWS - great knife.

 

[FishmanDE]

like, this is an amazing deal for someone who is into this size. I know iron clad is preferred here, but I don’t get how people, especially pros, are leaving this hanging. Maybe link it to the retail site? If my hinoura was stainless clad, I’m not sure I’d want any other knife. GLWS.

 

[Alder26]

like, this is an amazing deal for someone who is into this size. I know iron clad is preferred here, but I don’t get how people, especially pros, are leaving this hanging. Maybe link it to the retail site? If my hinoura was stainless clad, I’m not sure I’d want any other knife. GLWS.

Indeed this is a fantastic choice for a pro that wants all a rounder 210 with some height.

 

[Alder26]

Couple more pics to hopefully induce the knife sweats. The tip is unreasonably thin and is made for slippin’ and sliding’ through onionz sideways.
Interested in mazaki 270 gyuto from carbon knife co’s first batch (kasumi or KU) or a kasumi 270 suji from any other batch

 

[ModRQC]

I much prefer SS clad and been looking at this one sideways since it got here. As always... if only I was US based, this BST would be gone.

 

[big_adventure]

This is shocking to me. People in the states, try this bad boy out. I don't think I know a better knife for the money than Hinoura AS.

I would think this line was a good buy for 200 more. I have a 240 and it'll be a cold day in hell before it leaves my rotation.

 

[Alder26]

Bumpsky

 

[RevJoe]

I am confused I thought this knife was stainless?

 

[Alder26]

This is stainless clad blue super

 

[RevJoe]

So the cladding is the AS I thought the core was now the look's make sense.

 

[RevJoe]

Couple more pics to hopefully induce the knife sweats. The tip is unreasonably thin and is made for slippin’ and sliding’ through onionz sideways.
Interested in mazaki 270 gyuto from carbon knife co’s first batch (kasumi or KU) or a kasumi 270 suji from any other batch

Is it curved some or is that just he pic?

 

[FishmanDE]

So the cladding is the AS I thought the core was now the look's make sense.

The cladding is stainless and the core is AS. It’s a KU finish

 

[user 16756]

Is it curved some or is that just he pic?

unless the OP is shooting the knife with an ultra low distortion macro lens it's just an optical thing, especially because it's off-axis

 

[RevJoe]

The cladding is stainless and the core is AS. It’s a KU finish

Oh I never saw a SS with KU finish. Can you provide another pic of the edge. Were is the balance point?

 

[Jason183]

Yeah, some iron clad KU can still gain rust without wiping, but if it’s Stainless clad KU, that means from KU to sandblast blade road finish are all stainless, only the cutting edge core steel(AS) reactive.

 

[FishmanDE]

Oh I never saw a SS with KU finish.

Yea, idk many who do that, but hinoura is one of them.

https://www.epicedge.com/shopexd.asp?id=101374&bc=no&bc=no

 

[ModRQC]

Wakui, Shiro Kamo, Kurosaki, and a lot more, down to the tsuchime « kuro » from the AS line of Sakai Takayuki or that of TF. Let’s call it fake forge finish in many cases...

 

[Alder26]

Here’s a bonus pic of blade road/edge.
Balance point is right on the kanji closest to tip end