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.