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Hitohira Mutsumi Hinoura Japanese Chef Knife
Hitohira Mutsumi Hinoura Japanese Chef Knife
Hitohira Mutsumi Hinoura Japanese Chef Knife
Hitohira Mutsumi Hinoura Japanese Chef Knife
$215

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Hitohira Hinode | 165mm Nakiri Knife

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 Knives & Whetstones Australia

Japanese Kitchen Knife | Nakiri (Vegetable Knife)

Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
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.

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