Yoshimi Kato is among the most respected blacksmiths working in Echizen, Japan, today, known for extraordinary fit and finish, precise heat treatment, and a level of craftsmanship that consistently sets his work apart. The Hino line was designed exclusively for Chef Knives To Go, named after the Hino River that flows through Echizen — a tribute to the region that has shaped Kato-san as a maker. This is a rare opportunity to own a purpose-built blade from one of Japan's most accomplished smiths, designed with CKTG customers in mind from the ground up.
The Hino Santoku 170mm 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 a remarkably keen edge that sharpens easily and rewards good technique on the 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 provides a subtle texture that improves grip during a pinch hold. The santoku format combines the flat cutting authority of a nakiri with the versatility of a gyuto — excellent at vegetables, equally capable with proteins and herbs, and comfortable for a wide range of cooks. At 172mm long with a 46mm blade height, it is a beautifully proportioned all-purpose knife. The D-shaped sandalwood handle with black pakka wood ferrule is light, comfortable, and well-fitted throughout. As with the bunka, the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
What Customers Are Saying:
Customers who own multiple knives in the Hino line consistently make this santoku their daily go-to. One owner who has both the santoku and the bunka calls the fit and finish just amazing and praises how light and nimble the knife feels gliding through potatoes and carrots. It arrived with a very sharp edge out of the box and quickly earned its place as a favorite in the kitchen.
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: 4.5 oz (128 g)
Blade Length: 172 mm
Total Length: 309 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
The Hino Santoku 170mm 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 a remarkably keen edge that sharpens easily and rewards good technique on the 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 provides a subtle texture that improves grip during a pinch hold. The santoku format combines the flat cutting authority of a nakiri with the versatility of a gyuto — excellent at vegetables, equally capable with proteins and herbs, and comfortable for a wide range of cooks. At 172mm long with a 46mm blade height, it is a beautifully proportioned all-purpose knife. The D-shaped sandalwood handle with black pakka wood ferrule is light, comfortable, and well-fitted throughout. As with the bunka, the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
What Customers Are Saying:
Customers who own multiple knives in the Hino line consistently make this santoku their daily go-to. One owner who has both the santoku and the bunka calls the fit and finish just amazing and praises how light and nimble the knife feels gliding through potatoes and carrots. It arrived with a very sharp edge out of the box and quickly earned its place as a favorite in the kitchen.
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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Yoshimi Hino White # 2 SantokuPosted By: Jim
22 people found this review helpful
I love this line. This in my second Yoshimi Hino knife I have the Bunka as well. The fit and finish it just amazing the knife is so light and nimble and just glides through potato's and carrots. It came with a very sharp edge out of the box. it's my favorite go to knife.
22 people found this review helpful
I love this line. This in my second Yoshimi Hino knife I have the Bunka as well. The fit and finish it just amazing the knife is so light and nimble and just glides through potato's and carrots. It came with a very sharp edge out of the box. it's my favorite go to knife.
