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Home | Japanese Kitchen Knives | Hitohira Hizen 190mm Bunka Shirogami #2 Kurouchi Walnut Handle

Hitohira Hizen 190mm Bunka Shirogami #2 Kurouchi Walnut Handle

Name: Hitohira Hizen 190mm Bunka Shirogami #2 Kurouchi Walnut Handle
Brand: Hitohira
SKU: AAA-550-02-CB190
Price: 85.0 USD
Availability: InStock

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Product Description

A workhorse carbon steel nakiri. Its made using tough shirogami #2 and left with a slightly thicker edge than most that will allow for harder work. We still recommend avoiding bones, frozen foods, etc.

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About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Specifications

Listed Length: 195mm
Total Length:
Edge Length: 163mm
Heel Height:
Spine Thickness:
Weight:
Orientation: Ambidextrous

Materials

Blade Type: Iron Clad Carbon
Steel Type: Shirogami 2 (White Paper #2)
Steel Hardness (HRC):
Reactive: More Attention
Handle Type: Japanese (wa)
Handle Material: Walnut

Care Guide

This is a carbon steel knife made from thin, hard steel.
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.