The Hinokuni Shirogami #1 Bunka 180mm is a handcrafted Japanese knife made by Hinokuni-san, a young blacksmith from Kumamoto Prefecture who trained under Nishida-san before establishing his own workshop. He is known for precise forging and excellent blade geometry. This knife is forged from Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for being easy to sharpen. Because it contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal. Our bunka sayas do not fit this knife.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan Maker: Hinokuni Construction: San Mai, Hammer Forged Core Steel: Shirogami #1 (White #1) Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 6.1 oz (172 g) Edge Length: 178 mm Total Length: 320 mm Spine Thickness at Base: 3 mm Blade Height: 49 mm
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal. Our bunka sayas do not fit this knife.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
