Yoshimi Kato is one of the most respected blacksmiths working in Echizen, Japan today, and the Hino line was built specifically for Chef Knives To Go — an exclusive collaboration available nowhere else. The name Hino comes from the river that flows through Echizen, paying tribute to the region that has defined Kato-san as a craftsman. Each knife in the line reflects his hallmarks: exceptional fit and finish, precise heat treatment, and a level of care in construction that is immediately apparent from the moment you pick one up.
The Hino Gyuto 240mm is the largest knife in the line and the choice for cooks who want maximum reach and cutting authority. At 243mm with a generous 52mm blade height it commands the cutting board — equally at home breaking down large proteins, making long slicing cuts through roasts and fish, and handling the sustained prep work that a longer blade makes dramatically more efficient. The White #2 carbon steel core is hardened to 61 HRC, delivering the exceptional sharpness and easy sharpening that Shirogami #2 is prized for, while the stainless cladding keeps the upper portion of the blade low-maintenance. The basketweave finish is visually striking and adds subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced even at this larger size. Note that the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
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 240mm is the largest knife in the line and the choice for cooks who want maximum reach and cutting authority. At 243mm with a generous 52mm blade height it commands the cutting board — equally at home breaking down large proteins, making long slicing cuts through roasts and fish, and handling the sustained prep work that a longer blade makes dramatically more efficient. The White #2 carbon steel core is hardened to 61 HRC, delivering the exceptional sharpness and easy sharpening that Shirogami #2 is prized for, while the stainless cladding keeps the upper portion of the blade low-maintenance. The basketweave finish is visually striking and adds subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced even at this larger size. Note that the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
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: 6.8 oz (192 g)
- Blade Length: 243 mm
- Total Length: 395 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 52 mm
