Hitohira Hinode Kurouchi White #2 Stainless Clad 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.

The Japanese slicer. A more specific knife shape ideal for portioning, trimming and finely slicing large cuts of meat, roasts, poultry or fish.The long and thin shape greatly reduces drag and is ideal to make long drawing cuts to thinly slice protein with high precision.

This is a carbon steel knife with a soft stainless steel cladding. Many Japanese knives are constructed with a 3-layer design known as “San Mai,” where a hard, high-quality steel core is sandwiched between two layers of softer steel. In this case, the core is made of carbon steel, while the outer layers, or cladding, are composed of stainless steel. This construction combines the benefits of a carbon steel edge—such as easy sharpening and excellent edge retention—with the added corrosion resistance of stainless steel for the rest of the blade.

Although the cladding offers protection against oxidation, it’s still important to care for the knife properly. Store it clean and dry, avoid air-drying after washing, and never place it in the dishwasher. Additionally, steer clear of cutting very hard materials like frozen food or bones, which can damage the edge.