240mm Hinokuni Shirogami Wa Santoku

Hinokuni knives are made in the Kumamoto prefecture by Sakai Yukihiro, a former apprentice of Nishida.

Location: Kumamoto, Japan

Line: N/A

Construction: San mai

Edge Steel: Shirogami (White #1)

Cladding: Iron

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Oval magnolia with plastic ferrule

Weight: ~272 grams

Blade Length: 240mm

Overall Length: ~381mm

Thickness at Heel: ~4mm

Blade Height: ~57mm

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.