Hand-forged in Kumamoto Prefecture, this knife is made by Hinokuni-san, a young blacksmith who recently became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. Because it contains no chromium or tungsten, this steel is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade is constructed using 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 excellent cutting performance and easy sharpening, 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.
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: 7.6 oz (218 g) Edge Length: 179 mm Total Length: 320 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm
The blade is constructed using 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 excellent cutting performance and easy sharpening, 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.
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.
