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.
This petty 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 sharpens easily and responds beautifully to stones. 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. At 120mm this petty handles the detailed, in-hand work a kitchen always needs - trimming, peeling, segmenting citrus, and mincing small ingredients - with the precision that comes from a genuinely keen carbon steel edge. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced for this kind of detail work. 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 petty 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 sharpens easily and responds beautifully to stones. 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. At 120mm this petty handles the detailed, in-hand work a kitchen always needs - trimming, peeling, segmenting citrus, and mincing small ingredients - with the precision that comes from a genuinely keen carbon steel edge. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced for this kind of detail work. 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
- 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: 2.0 oz (56 g)
- Blade Length: 120mm
- Total Length: 250mm
- Spine Thickness at Heel: 2mm
- Blade Height: 29mm
- Photos by Gustavo Bermudez
