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, named after the Hino river that flows through Echizen in tribute to the region that has shaped Kato as a craftsman.
This longer 150mm petty is built around a White #2 carbon steel core hardened to 61 HRC - Shirogami #2, prized for its purity, fine grain structure, and exceptional ability to take a keen edge that sharpens easily and rewards good stone technique. 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 offers a visually striking texture that improves grip during a pinch hold. The added length over the 120mm version gives this petty more reach for light board work - slicing fruit, trimming proteins, and handling detail-oriented tasks - while keeping the same precision and control that defines the Hino line. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well fitted throughout. 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 longer 150mm petty is built around a White #2 carbon steel core hardened to 61 HRC - Shirogami #2, prized for its purity, fine grain structure, and exceptional ability to take a keen edge that sharpens easily and rewards good stone technique. 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 offers a visually striking texture that improves grip during a pinch hold. The added length over the 120mm version gives this petty more reach for light board work - slicing fruit, trimming proteins, and handling detail-oriented tasks - while keeping the same precision and control that defines the Hino line. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well fitted throughout. 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
- Handle: Sandalwood D-Shape
- Ferrule: Black Pakka Wood
- Edge Grind: Even, 50/50 Double Bevel
- Engraving: Laser
- Weight: 2.3 oz (66 g)
- Blade Length: 151mm
- Total Length: 282mm
- Spine Thickness at Heel: 3mm
- Blade Height: 29mm
