Crafted in Niigata Japan by renowned blacksmith Mutsumi Hinoura, these elegant knives represent some of the best finish and performance for their price point. With a unique tsuchime (hammered) Shirogami #2 high carbon blade and ho wood handle, this would have to be one of our most recommended mid-level high-carbon chef knives.
- Hitohira Hinode Japanese Kitchen Knife
- Mutsumi Hinoura Blacksmith (日野浦 睦)
- Sanjo-Niigata/ Japan
- 165mm Nakiri Knife
- Shirogami (white) #2, Soft Iron Clad
- Ho Wood Handle, Buffalo Ferrule
- Hand crafted in Japan
- 174mm Blade Edge Length / 306mm Overall Length / 2.4mm Blade Thickness / 50mm Blade Height / 176g
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
* As our kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.