Yoshimi Kato is one of the most respected blacksmiths working in Echizen, Japan, today, known for exceptional fit and finish, precise heat treatment, and a level of precision that sets his work apart from the broader field. The Hino line is a custom collaboration created exclusively for Chef Knives To Go. The name Hino comes from the river that flows through Echizen - a fitting tribute to the region that has shaped Kato and his craft. These knives represent a rare opportunity to own a purpose-built blade from one of the most accomplished makers in Japan at an accessible price point.
This honesuki 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 an exceptionally keen edge that performs precisely the kind of detailed, controlled cutting a poultry boning knife demands. The stainless cladding keeps the upper portion of the blade low-maintenance while leaving the reactive edge to perform at its full carbon steel potential. The basketweave finish on the cladding is visually striking and adds a subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced for the kind of detailed joint work and trimming this format is built around. 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.
This honesuki 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 an exceptionally keen edge that performs precisely the kind of detailed, controlled cutting a poultry boning knife demands. The stainless cladding keeps the upper portion of the blade low-maintenance while leaving the reactive edge to perform at its full carbon steel potential. The basketweave finish on the cladding is visually striking and adds a subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced for the kind of detailed joint work and trimming this format is built around. 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 Double Bevel
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Engraving: Laser
- Weight: 4.4 oz (126 g)
- Blade Length: 152mm
- Total Length: 290mm
- Spine Thickness at Heel: 4mm
- Blade Height: 40mm
- Photos by Gustavo Bermudez
