Hitohira Hinode Nashiji White #2 Sujihiki 210mm Ho Wood handle

The Hitohira Hinode and Ajikataya series are forged by Sanjo based blacksmith Mutsumi Hinoura. He is the 4th generation blacksmith in the Hinoura family and trained under his father, the highly esteemed master blacksmith Tsukasa Hinoura. He runs a beautifully clean and organized workshop. The blades feature a tsuchime, nashiji or smooth kurouchi finish as is characteristic for Sanjo style knives. His kurouchi is very long lasting and greatly reduces oxidation on the carbon steel blades. The spine is somewhat thick, but tapers down to a very thin tip and similarly towards the edge.
The edge retention is one of the best of the white twos we’ve come across. This is not only because of the steel quality but for a good part because of the grind. These knives are trademarked by their narrow wide bevel grind with amazing consistency. With this flat geometry it is also a treat to thin and polish on stones.
These knives have a steady feel to them, they’re strong but thin behind the edge for super clean and precise cuts. We carry multiple knives by Hinoura San, a variety of shapes and finishes. Restocks expected every 5-6 months.

This is a carbon steel knife. Carbon steel is a non-stainless steel that lacks sufficient chromium and/or nickel to protect it from oxidation. As a result, it reacts to moisture and oxygen. While this may sound like a downside, it’s actually a key feature. Carbon steel forms a unique patina over time, is easy to sharpen, and offers excellent edge retention.

Caring for a carbon steel knife is straightforward and similar to other knives. Store it clean and dry, avoid using the dishwasher, and never leave it to air-dry. Also, steer clear of cutting extremely hard items like frozen food or bones. During use, it’s important to keep the knife dry—wiping it down with a cloth or towel is usually enough. If a carbon steel knife is not properly maintained, it can rust. While rust can be removed, it's best to prevent it from occurring.

Keep in mind that there are many types of carbon steel, just as there are with stainless steels, each with its own properties. Each should be evaluated on an individual basis.

Extra: There is no definitive "right or wrong" between carbon and stainless steel knives, but carbon steel is often considered superior for traditional knife-making methods. As a result, carbon steel knives generally offer better edge retention, sharpening ability, and overall performance compared to others in the same price range.