Yoshimi Kato is one of Echizen most accomplished blacksmiths, known for exceptional fit and finish, precise heat treatment, and a level of craftsmanship that is immediately apparent the moment you hold one of his knives. The Hino line was created exclusively for Chef Knives To Go, named after the Hino river that flows through Echizen in tribute to the region that has defined Kato-san as a maker. These knives are available nowhere else and represent a rare opportunity to own a purpose-built blade from a master craftsman at an accessible price.
The Hino Nakiri 165mm is purpose-built for vegetable work — flat edge, squared tip, and a 51mm blade height that gives it impressive authority on the cutting board and excellent knuckle clearance through extended prep sessions. The White #2 carbon steel core is hardened to 61 HRC, delivering the exceptional sharpness and easy sharpening that Shirogami #2 — meaning white paper steel — is prized for among serious cooks and sharpening enthusiasts. The stainless cladding keeps the upper portion of the blade low-maintenance while the reactive edge performs at its full carbon steel potential. The basketweave finish on the cladding is visually distinctive and adds a subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable, beautifully fitted, and well balanced in hand. 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 Nakiri 165mm is purpose-built for vegetable work — flat edge, squared tip, and a 51mm blade height that gives it impressive authority on the cutting board and excellent knuckle clearance through extended prep sessions. The White #2 carbon steel core is hardened to 61 HRC, delivering the exceptional sharpness and easy sharpening that Shirogami #2 — meaning white paper steel — is prized for among serious cooks and sharpening enthusiasts. The stainless cladding keeps the upper portion of the blade low-maintenance while the reactive edge performs at its full carbon steel potential. The basketweave finish on the cladding is visually distinctive and adds a subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable, beautifully fitted, and well balanced in hand. 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: 5.5 oz (156 g)
- Blade Length: 160 mm
- Total Length: 303 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 51 mm
