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. They are best honed with leather strops and sharpened on high-grit waterstones.
The blades are hand-forged Iron-clad Shirogami #1 with Kurouchi finish, which offers exceptional sharpness edge retention but must be kept dry.
The handles are oval oak and plastic ferrule.
Hinokuni knives are made in the Kumamoto prefecture by Sakai Yukihiro, a former apprentice of Nishida.
Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention. Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
