Yoshimi Kato is one of the most accomplished blacksmiths working in Echizen, Japan today, known for extraordinary fit and finish, meticulous heat treatment, and a level of precision that defines the Hino line. This exclusive collaboration was created specifically for Chef Knives To Go — the name Hino drawn from the river that flows through Echizen, honoring the region that has shaped Kato-san as a craftsman. These knives are available nowhere else and represent some of the most refined and purposeful work in the line.
The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. The Hino Sujihiki 270mm is particularly well suited to this format because the White #2 carbon steel core — Shirogami #2, prized for its purity and fine grain structure — takes an exceptionally keen edge that performs beautifully on the long, uninterrupted slicing cuts this knife is built for. Hardened to 61 HRC and clad in stainless steel, the blade keeps the reactive edge performing at its full carbon steel potential while making the upper portion of the blade easy to maintain. The basketweave finish on the cladding is visually distinctive and adds texture that improves grip during a pinch hold. At 268mm with a 39mm blade height this knife has serious reach and a lean, precise profile. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced through long carving sessions. 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 sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. The Hino Sujihiki 270mm is particularly well suited to this format because the White #2 carbon steel core — Shirogami #2, prized for its purity and fine grain structure — takes an exceptionally keen edge that performs beautifully on the long, uninterrupted slicing cuts this knife is built for. Hardened to 61 HRC and clad in stainless steel, the blade keeps the reactive edge performing at its full carbon steel potential while making the upper portion of the blade easy to maintain. The basketweave finish on the cladding is visually distinctive and adds texture that improves grip during a pinch hold. At 268mm with a 39mm blade height this knife has serious reach and a lean, precise profile. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced through long carving sessions. 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: 5.6 oz (160 g)
- Blade Length: 268 mm
- Total Length: 420 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 39 mm
