The Hino line was conceived as a collaboration between Chef Knives To Go and Yoshimi Kato — one of Echizen most accomplished blacksmiths — and is available exclusively through CKTG. The name Hino is drawn from the river that flows through Echizen, honoring the region that has shaped Kato-san and his craft for decades. These knives represent a rare opportunity to own a purpose-built blade from a master smith at an accessible price, designed from the ground up with the serious cook in mind.
The Hino Gyuto 210mm is built around a White #2 carbon steel core hardened to 61 HRC — Shirogami #2, prized for its purity, fine grain structure, and ability to take a remarkably keen edge that sharpens easily and feels exceptional on the stones. The stainless cladding keeps the upper portion of the blade low-maintenance while the reactive edge delivers the full performance of carbon steel where it counts. The basketweave finish on the cladding is visually distinctive and adds a subtle texture that improves grip during a pinch hold. At 215mm with a 47mm blade height this gyuto is a capable and well-proportioned all-purpose knife, light in the hand despite its length and confident through the full range of kitchen cutting tasks. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and beautifully fitted. Note that the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
What Customers Are Saying:
Customers are consistently struck by how light and precise this knife feels in hand, noting that the fit and finish are top of the line and the basketweave pattern adds genuine artfulness without detracting from utility. Professional cooks familiar with major production brands describe the quality as immediately apparent — a knife that announces its handmade character from the first cut. It has also proven a popular wedding and gift choice for home cooks ready to make a significant upgrade from production knives.
Care Instructions:
White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
The Hino Gyuto 210mm is built around a White #2 carbon steel core hardened to 61 HRC — Shirogami #2, prized for its purity, fine grain structure, and ability to take a remarkably keen edge that sharpens easily and feels exceptional on the stones. The stainless cladding keeps the upper portion of the blade low-maintenance while the reactive edge delivers the full performance of carbon steel where it counts. The basketweave finish on the cladding is visually distinctive and adds a subtle texture that improves grip during a pinch hold. At 215mm with a 47mm blade height this gyuto is a capable and well-proportioned all-purpose knife, light in the hand despite its length and confident through the full range of kitchen cutting tasks. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and beautifully fitted. Note that the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
What Customers Are Saying:
Customers are consistently struck by how light and precise this knife feels in hand, noting that the fit and finish are top of the line and the basketweave pattern adds genuine artfulness without detracting from utility. Professional cooks familiar with major production brands describe the quality as immediately apparent — a knife that announces its handmade character from the first cut. It has also proven a popular wedding and gift choice for home cooks ready to make a significant upgrade from production knives.
Care Instructions:
White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
- Blacksmith: Yoshimi Kato
- Brand Name: Yoshimi Hino
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2 Carbon Steel (Shirogami #2)
- Cladding: Stainless Steel
- HRC: 61
- Finish: Basket Weave
- Edge Grind: Even, 50/50
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Engraving: Laser
- Weight: 5.2 oz (148 g)
- Blade Length: 215 mm
- Total Length: 355 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 47 mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Handles excellently and looks good while doing it!Posted By: Patrick Vith
47 people found this review helpful
I'm a home cook and used it for pretty much everything over the course of a week: prepping ingredients for curry, slicing and coring apples, heck, even slicing bagels in the morning. My first impression was that the fit and finish were top of the line, and that the knife was way lighter in the hand than expected. The unique pattern gave the knife some artfulness, without detracting from its utility.
What really stood out to me about this knife were its versatility and nimbleness. I live in a small studio apartment with very little counter space, so I default to using 180mm knives. At 210mm, I was a little worried that using it would be a bit of a clumsy experience. That said, this knife was so light and maneuverable that I didn't feel any extra difficulties navigating its length. And of course, when it came to bigger jobs like cubing a chuck roast for curry, the length was appreciated!
The edge patina-ed nicely as I was using it, and wasn't so reactive that I felt it would be troublesome using it for long prep days. I didn't get a chance to sharpen it because there wasn't any need-- edge retention and sharpness were fantastic as they were. This knife definitely hit the sweet spot between being a "laser" and a "workhorse."
I don't have any real negatives about the knife, but in terms of points of improvement, I thought the handle could be better. The D-shape was very comfortable, but the lightness and very basic appearance made me feel like the handle wasn't quite living up to the blade. That said, there might actually be some appeal there for people who prefer very light knives.
Highly recommended as a primary knife, especially if you are looking for something maneuverable! Fantastic handling, great cooking experience.
47 people found this review helpful
I'm a home cook and used it for pretty much everything over the course of a week: prepping ingredients for curry, slicing and coring apples, heck, even slicing bagels in the morning. My first impression was that the fit and finish were top of the line, and that the knife was way lighter in the hand than expected. The unique pattern gave the knife some artfulness, without detracting from its utility.
What really stood out to me about this knife were its versatility and nimbleness. I live in a small studio apartment with very little counter space, so I default to using 180mm knives. At 210mm, I was a little worried that using it would be a bit of a clumsy experience. That said, this knife was so light and maneuverable that I didn't feel any extra difficulties navigating its length. And of course, when it came to bigger jobs like cubing a chuck roast for curry, the length was appreciated!
The edge patina-ed nicely as I was using it, and wasn't so reactive that I felt it would be troublesome using it for long prep days. I didn't get a chance to sharpen it because there wasn't any need-- edge retention and sharpness were fantastic as they were. This knife definitely hit the sweet spot between being a "laser" and a "workhorse."
I don't have any real negatives about the knife, but in terms of points of improvement, I thought the handle could be better. The D-shape was very comfortable, but the lightness and very basic appearance made me feel like the handle wasn't quite living up to the blade. That said, there might actually be some appeal there for people who prefer very light knives.
Highly recommended as a primary knife, especially if you are looking for something maneuverable! Fantastic handling, great cooking experience.
Beautiful KnifePosted By: Wendell
29 people found this review helpful
I purchased this as a wedding gift for my brother whose idea of a good knife was a $40 box set from amazon.
Balance and grip felt great and it looked amazing. In my limited time with the knife, it seemed like a great performer.
29 people found this review helpful
I purchased this as a wedding gift for my brother whose idea of a good knife was a $40 box set from amazon.
Balance and grip felt great and it looked amazing. In my limited time with the knife, it seemed like a great performer.
Wow!Posted By: Matt
55 people found this review helpful
Just got this knife in the mail today. I'm a professional cook and I own numerous Global knives, Miyabis, and Wustofs. This is my first hand made Japanese knife. The only thing I've really cut with it so far has been onions (today was my last day on vacation, so I'm going to rock this thing at work tomorrow), but given my experience with my other knives, I can already tell just how awesome this knife is.
I think the handle is more comfortable than a more traditional wa handle (I do have a DaoVoa or whatever it's called from CKTG with a wa style handle) but neither style is particularly more or less ergonomic to me. In fact, I'd say my Myiabi Artisan knives my favorite handles. Nevertheless, this one has a good handle.
The pattern hammered into the knife is stunning. I really love it. Plus, I think once the carbon steel portion develops a nice patina, the contrast will be wonderful.
Overall, I'm really impressed with the quality and ease of use with this knife and I plan to by others from this line.
55 people found this review helpful
Just got this knife in the mail today. I'm a professional cook and I own numerous Global knives, Miyabis, and Wustofs. This is my first hand made Japanese knife. The only thing I've really cut with it so far has been onions (today was my last day on vacation, so I'm going to rock this thing at work tomorrow), but given my experience with my other knives, I can already tell just how awesome this knife is.
I think the handle is more comfortable than a more traditional wa handle (I do have a DaoVoa or whatever it's called from CKTG with a wa style handle) but neither style is particularly more or less ergonomic to me. In fact, I'd say my Myiabi Artisan knives my favorite handles. Nevertheless, this one has a good handle.
The pattern hammered into the knife is stunning. I really love it. Plus, I think once the carbon steel portion develops a nice patina, the contrast will be wonderful.
Overall, I'm really impressed with the quality and ease of use with this knife and I plan to by others from this line.
