Hinokuni-san is a young blacksmith from Kumamoto Prefecture who 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. A true measure of a great knife is its grind, and as shown in the fourth photo, this blade features an exceptionally thin, even grind that delivers outstanding cutting performance and excellent sharpening response. Because Shirogami #1 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.
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 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.
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 (174 g) Edge Length: 215 mm Total Length: 358 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm No saya fits this knife; we recommend the felt blade guard
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 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.
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.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Follow-UpPosted By: John Tucker
42 people found this review helpful
Just a quick follow-up on my previous review a year ago. Again - lots of options in the knife drawer for me to use, but I end up with this in my hand EVERY SINGLE NIGHT when I'm cooking and processing. It's still very much an 11 out of 10 and I hope this maker returns to CNTG ASAP. He makes amazing stuff.
42 people found this review helpful
Just a quick follow-up on my previous review a year ago. Again - lots of options in the knife drawer for me to use, but I end up with this in my hand EVERY SINGLE NIGHT when I'm cooking and processing. It's still very much an 11 out of 10 and I hope this maker returns to CNTG ASAP. He makes amazing stuff.
Unreal. Just - Unreal. Ridiculous bang for the buck.Posted By: John Tucker
52 people found this review helpful
I have bought a lot of knives from Mark and CNTG. Looking at my inbox I've got 26 order confirmations from him. A few of those are handles, but most are knives. So---that said.......
I process a lot of veggies every evening for pets and was wanting a lengthier Nakiri. I bought Hinokuni's 185mm and immediately fell in love with it. Knowing that, I wanted to try a more general purpose blade, so I bought this Santuku just to give it a whirl. I've had two evenings of preparing dinner with it and it is quite possible the single best general purpose knife I have ever used. Perfect belly (relatively flat). Tall blade height is very handy for food re-locating. The cladding he uses is just sexy to the touch. The knife is not a 'laser' - it has heft - but the edge out of the box on the blade just cuts like - well - butter. And the intangible is that the knife just feels really good to use and in the hand. Better than anything else in my collection. I have Shibatas and Gokos and Masakages and a host more blades...but I would put this knife at the top. And then the price. Wow wow wow. 11 out of 10.
52 people found this review helpful
I have bought a lot of knives from Mark and CNTG. Looking at my inbox I've got 26 order confirmations from him. A few of those are handles, but most are knives. So---that said.......
I process a lot of veggies every evening for pets and was wanting a lengthier Nakiri. I bought Hinokuni's 185mm and immediately fell in love with it. Knowing that, I wanted to try a more general purpose blade, so I bought this Santuku just to give it a whirl. I've had two evenings of preparing dinner with it and it is quite possible the single best general purpose knife I have ever used. Perfect belly (relatively flat). Tall blade height is very handy for food re-locating. The cladding he uses is just sexy to the touch. The knife is not a 'laser' - it has heft - but the edge out of the box on the blade just cuts like - well - butter. And the intangible is that the knife just feels really good to use and in the hand. Better than anything else in my collection. I have Shibatas and Gokos and Masakages and a host more blades...but I would put this knife at the top. And then the price. Wow wow wow. 11 out of 10.
