240mm Hinoura Shirogami Wa Sujihiki
240mm Hinoura Shirogami Wa Sujihiki
This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with.
Blade is hand-forged shirogami #2 high carbon steel (aka white steel), clad in iron with a hammer finish.
The handle is burnt chestnut and buffalo horn.
We met Mutsumi Hinoura when he was still an apprentice at his father's factory in Sanjo. Tsukasa Hinoura has been recognized by the Japanese government as a significant historical craftsperson.
Location: Sanjo, Japan
Line: N/A
Construction: San mai
Edge Steel: Hand-forged shirogami #2 high carbon steel (HRC ~63)
Cladding: Iron
Finish: Kurouchi
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal burnt chestnut and buffalo horn
Weight: 142g
Blade Length: 240mm
Overall Length: 400mm
Thickness at Heel: ~3mm
Blade Height: ~39.5mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
Couldn't load pickup availability
High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.