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Home | Japanese Kitchen Knives | Hitohira Hinode (Hinoura) 180mm Santoku Shirogami 2 Kurouchi Quince Ha

Hitohira Hinode (Hinoura) 180mm Santoku Shirogami 2 Kurouchi Quince Handle

€238,60
€238,60
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Shirogami, or white steel, which is a very fine grained carbon steel made from low contaminate iron. It's loved for its ease of sharpening and ability to take a very fine, razor sharp edge.

Mutsumi Hinoura has been training and working in Sanjo with his father, master smith Tsukasa Hinoura, since 2001. His knives are similar, with good distal tapers and wide kiriba style bevels, and really wonderful heat treatments. They both have a lot of experience with hunting and outdoor knives, and their kitchen knives seem to carry some of the same qualities of toughness.

Mutsumi’s shirogami incorporates a very good edge life along with a good toughness for it’s hardness, it is crisp and a bit hard feeling on stones but still yielding and easy to polish. It can work well at a very wide variety of finishes especially which if you are getting into sharpening more can reveal a lot about the personality of different stones. We use a Mutsumi shirogami 2 as part of our stone testing knives. 

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. This knife if susceptible to chipping with misuse. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.

Brand: Hitohira ひとひら
Smith: Mutsumi Hinoura 日野浦 睦
Producing Area: Sanjo-Niigata/ Japan
Profile: Santoku
Size: 180mm
Steel Type: Carbon Steel
Steel: White (Shirogami) #2, Soft Iron Clad
Handle: Quince Wood & Buffalo Horn Ferrule D-Shape
Total Length: 360mm
Edge Length: 212mm
Handle to Tip Length: 226mm
Blade Height: 51mm
Thickness: 2.8mm
Handle Length: 134mm
Weight: 164g
Hand Orientation: Ambidextrous

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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