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Hitohira

Hitohira Hinode Tsuchime White #2 Nakiri 165mm Ho Wood Handle

Regular price
€222,00 EUR
Regular price
Sale price
€222,00 EUR
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Description

What kind of knife is this?

The classic vegetable knife. Highly functional for processing large amounts of vegetables and preforming finer cutting tasks such as julienne of brunoise. The absence of a pronounced belly in the profile orientates it more towards chopping style cutting motions rather than rolling cuts. 

Care Instructions

This is a carbon steel knife. That means this knife is made of non-stainless steel. There is no or an insufficient amount of chromium and/or nickel to protect this steel against oxidation. Steel such as this will react to moisture and oxygen. That on itself is not a bad thing, you might even argue it’s a great thing. The knife will form a wonderful patina, it will sharpen easily and the edge life will not disappoint.

The care for a carbon steel knife such as this is not very elaborate, and very comparable to any other knife. Always store your knife clean and dry, no dishwasher, don’t let it air-dry and avoid extremely hard products like frozen foods or bones. With carbon steel you want to dry your knife also during cooking, never leave it moist or wet for too long. Often a quick wipe a dry cloth or towel is more than enough. A carbon steel knife can rust if not taken care of properly. Rust can removed but it is of course something we want to avoid.

Please note that there are many different carbon steels, just like stainless steels, each with its own properties and characteristics. Each should be judged individually.

Detailed Spec

Brand: Hitohira ひとひら (一片)
Smith: Mutsumi Hinoura 日野浦 睦
Producing Area: Sanjo-Niigata/ Japan
Profile: Nakiri
Size: 165mm
Steel Type: Carbon Steel
Steel: White (Shirogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Oval
Total Length: 306mm
Edge Length: 156mm
Handle to Tip Length: 174mm
Blade Height: 50mm
Thickness: 2.4mm
Handle Length: 136mm
Weight: 176g
Hand Orientation: Ambidextrous
Update: April 30, 2022