{"title":"Hinokuni","description":"\u003cp\u003eYukihiro Sakai apprenticed under Nishida-san, a steadfast traditionalist who forges and welds his steel exclusively in-house. Sakai-san owes everything to Nishida-san and continues the knife-making traditions passed down to him by his sensei. After many years of apprenticeship, he established his own workshop, where he forge-welds everything in-house.\u003c\/p\u003e\n\u003cp style=\"font-size: 0.9em;\"\u003e\u003csmall\u003eAvailable products are auto-sorted to the top.\u003cbr\u003eEverything currently available across the shop is \u003cspan style=\"white-space: nowrap;\"\u003eon the \u003ca href=\"https:\/\/zahocho.com\/collections\/in-stock\" style=\"color: inherit; font-weight: 500; text-decoration: underline; text-underline-offset: 0.2em;\"\u003eIn Stock\u003c\/a\u003e page.\u003c\/span\u003e\u003c\/small\u003e\u003c\/p\u003e","products":[{"product_id":"hinokuni-kurouchi-shirogami-1-nakiri-210mm","title":"Hinokuni kurouchi shirogami#1 nakiri 210mm","description":"\u003cul\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003eHandforged in Kumamoto, Japan by Yukihiro Sakai for the Hinokuni brand\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003eNakiri: Traditional vegetable knife with flat profile and square tip for clean push-cuts through produce\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e210mm (8.27\") cutting edge length with 53.2mm height at heel\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003eWeight: 260g - substantial for controlled push cutting\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003eShirogami #1 (White #1) carbon steel core - favored by traditional craftsmen\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003eTraditional warikomi construction with reactive iron cladding that develops a protective patina\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003eKurouchi finish preserving the forge scale\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eYukihiro Sakai\u003c\/strong\u003e is a blacksmith from Kumamoto who trained under master smith Nishida, learning traditional forge-welding techniques and in-house steel production. After completing his apprenticeship, Sakai established his own workshop where he continues to forge-weld his own materials. He specializes in working with Shirogami #1 (White #1) high-carbon steel and maintains traditional knife-making methods passed down from his teacher, producing knives under the Hinokuni brand.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e··•··\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBrand: \u003c\/strong\u003eHinokuni\u003cstrong\u003e\u003cbr\u003eBlacksmith:\u003c\/strong\u003e Yukihiro Sakai \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Kumamoto, Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eKnife type: \u003c\/strong\u003enakiri\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFinish: \u003c\/strong\u003ekurouchi\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eConstruction type: \u003c\/strong\u003ewarikomi \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSteel: \u003c\/strong\u003eshirogami#1\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e ~63  \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSteel type: \u003c\/strong\u003ecarbon\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eOverall length:\u003c\/strong\u003e 350mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBlade length (heel to tip):\u003c\/strong\u003e 210mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 53.2mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpine thickness at handle: \u003c\/strong\u003e3.5mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 3.3mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpine thickness at middle: \u003c\/strong\u003e2.3mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpine thickness 1cm from the tip: \u003c\/strong\u003e2.2mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 260g\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eEdge\/bevel: \u003c\/strong\u003e50:50\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eHandle: \u003c\/strong\u003eoctagonal oak wood\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eHand orientation: \u003c\/strong\u003eambidextrous \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e··•··\u003c\/span\u003e\u003cbr\u003eNote:\u003cbr\u003ea. For the care and maintenance of Japanese knives, such as this Hinokuni kurouchi shirogami#1 nakiri knife, please refer to our care guide below.\u003cbr\u003eb. Slight measurement variations are normal.\u003cbr\u003ec. Small surface finish variations in knives are common in Japanese kitchen knives.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hinokuni","offers":[{"title":"Default Title","offer_id":43382742581484,"sku":"HKNKS1N210","price":21000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-hinokuni-kurouchi-shirogami-1-nakiri-210mm-1.jpg?v=1665725047"},{"product_id":"hinokuni-kurouchi-shirogami-1-santoku-180mm","title":"Hinokuni kurouchi shirogami#1 santoku 180mm","description":"\u003cul\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan by blacksmith Yukihiro Sakai\u003c\/li\u003e\n\u003cli\u003e181mm \/ 7.13\" blade made from Shirogami#1 (White#1) carbon steel\u003c\/li\u003e\n\u003cli\u003eKurouchi finish adds a rustic, traditional appearance and some protection against corrosion\u003c\/li\u003e\n\u003cli\u003eIron clad - will develop a protective patina over time\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFeatures a pointier tip, similar to a gyuto, offering enhanced versatility compared to typical santoku knives\u003c\/li\u003e\n\u003cli\u003eFitted with an octagonal oak wood handle\u003c\/li\u003e\n\u003cli\u003eAmbidextrous design suitable for both right- and left-handed users\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eThe Hinokuni kurouchi shirogami#1 santoku is a handcrafted Japanese knife from Kumamoto. Crafted by Yukihiro Sakai, who apprenticed under the traditionalist Nishida-san, this knife carries on time-honored forging techniques. Sakai-san forge-welds all components in-house, following the methods passed down by his sensei. The blade is made from shirogami#1 (white#1) steel, favored by traditional blacksmiths for its exceptional sharpness and edge retention. The kurouchi finish adds a rustic touch to the blade. Hinokuni knives are known for their high performance at an accessible price point.\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eThis santoku is perfect for those looking for a short multipurpose knife. It excels at slicing, dicing, and mincing vegetables, as well as handling meat and fish. Unlike typical santokus, this knife features a pointier tip similar to a gyuto, enhancing its versatility in the kitchen.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e··•··\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e: Hinokuni\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBlacksmith\u003c\/strong\u003e: Yukihiro Sakai \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eProducing Area\u003c\/strong\u003e: Kumamoto, Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eKnife\u003c\/strong\u003e type: \u003ca href=\"https:\/\/zahocho.com\/collections\/bunka-santoku-japanese-knives\" title=\"Santoku knife\" rel=\"noopener\" target=\"_blank\"\u003esantoku\u003c\/a\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eUse\u003c\/strong\u003e: All-purpose knife for meat, fish, and vegetables\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e: kurouchi\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSteel\u003c\/strong\u003e: \u003ca href=\"https:\/\/zahocho.com\/collections\/hitachi-white-1-shirogami-1\" title=\"Shirogami#1 steel\" rel=\"noopener\" target=\"_blank\"\u003eshirogami#1 (white#1)\u003c\/a\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e ~63 \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSteel type\u003c\/strong\u003e: carbon\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eCladding:\u003c\/strong\u003e Iron clad kurouchi\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eOverall length\u003c\/strong\u003e: 324mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBlade length (heel to tip)\u003c\/strong\u003e: 181mm \/ 7.13\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBlade height at heel\u003c\/strong\u003e: 48.8mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpine thickness at handle\u003c\/strong\u003e: 3.2mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpine thickness at heel\u003c\/strong\u003e: 2.7mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpine thickness at middle\u003c\/strong\u003e: 1.7mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpine thickness 1cm from the tip\u003c\/strong\u003e: 1.3mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 152g\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eEdge\/bevel\u003c\/strong\u003e: 50:50\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eHandle\u003c\/strong\u003e: octagonal oak wood\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eHand orientation\u003c\/strong\u003e: ambidextrous\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e\u003cbr\u003ea. For the care and maintenance of Japanese knives, such as this Hinokuni kurouchi shirogami#1 santoku knife, please refer to our care guide below.\u003cbr\u003eb. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.\u003cbr\u003ec. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hinokuni","offers":[{"title":"Default Title","offer_id":43382755295468,"sku":"HKNKSS180","price":18000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/products\/zahocho-japanese-knives-hinokuni-kurouchi-shirogami-1-santoku-180mm-1.jpg?v=1665725230"},{"product_id":"hinokuni-kurouchi-shirogami-1-chuka-bocho-180mm","title":"Hinokuni kurouchi shirogami#1 chuka bocho 180mm","description":"\u003cp\u003eThe Hinokuni kurouchi shirogami #1 chuka bocho, expertly handcrafted by Yukihiro Sakai is a specialized Japanese-style cleaver designed for a variety of kitchen tasks. The core of the knife is made from shirogami #1 steel, renowned for its ability to achieve an exceptionally sharp edge, thanks to its high carbon content and purity. This type of steel also allows for easier resharpening. The knife features a kurouchi finish, which not only gives it a traditional, rustic look but also acts as a protective layer for the steel.\u003c\/p\u003e\n\u003cp\u003eThe chuka bocho, or Chinese cleaver, is designed with versatility in mind, capable of handling everything from chopping vegetables and slicing meat to mincing herbs and crushing garlic. Its broad blade can also be used to scoop ingredients off the cutting board. Despite its robust appearance, the chuka bocho is not intended for chopping through bones but excels in precision tasks requiring a sharp and durable edge. This Hinokuni model offers a substantial feel, indicative of its handforged craftsmanship, making it a durable and efficient tool for both home cooks and professional chefs looking for high performance without the high cost.\u003c\/p\u003e\n\u003cp\u003e❖ Yukihiro Sakai apprenticed under Nishida-san, a steadfast traditionalist who only forges and welds his steel in-house. Sakai-san owes everything to Nishida-san and carries on the knife-making tradition that were passed down to him by his sensei. After many years of apprenticeship, he opened his own workshop where he forge-welds everything in-house.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e⎯\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e: Hinokuni\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBlacksmith\u003c\/strong\u003e: Yukihiro Sakai \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Kumamoto, Japan\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eKnife type\u003c\/strong\u003e: chuka bocho (\"Chinese cleaver\")\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eCore steel\u003c\/strong\u003e: \u003ca href=\"https:\/\/zahocho.com\/collections\/hitachi-white-1-shirogami-1\" title=\"Shirogami#1 steel\" rel=\"noopener\" target=\"_blank\"\u003eshirogami#1 \/ white#1\u003c\/a\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e ~63 \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSteel type\u003c\/strong\u003e: carbon steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eCladding\u003c\/strong\u003e: iron clad\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eOverall length\u003c\/strong\u003e: 320mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBlade length (heel to tip)\u003c\/strong\u003e: 181mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBlade height at the heel\u003c\/strong\u003e: 65.1mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpine thickness\u003c\/strong\u003e:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eat the handle\u003c\/strong\u003e: 3.9mm\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eat the heel: \u003c\/strong\u003e3.7mm\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003emidway\u003c\/strong\u003e: 2.1mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003e1cm from the tip\u003c\/strong\u003e: 2.0mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 271g\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eEdge\/bevel\u003c\/strong\u003e: 50:50\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eHandle\u003c\/strong\u003e: octagonal oak\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eHand\u003c\/strong\u003e \u003cstrong\u003eorientation\u003c\/strong\u003e: ambidextrous\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSaya\/ sheath\u003c\/strong\u003e: Not included\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e⎯\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eNote:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ea. For the care and maintenance of Japanese knives, such as the Hinokuni kurouchi shirogami#1 chuka bocho knife, please refer to our care guide below.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eb. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ec. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e··•··\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hinokuni","offers":[{"title":"Default Title","offer_id":44414051844332,"sku":"HKNKS1CB180","price":26000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-knives-yukihiro-sakai-hinokuni-kurouchi-shirogami1-chuka-bocho-1.webp?v=1708258633"},{"product_id":"hinokuni-kurouchi-shirogami-1-nakiri-180mm","title":"Hinokuni kurouchi shirogami#1 nakiri 180mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Hinokuni kurouchi shirogami #1 nakiri, meticulously handcrafted by Yukihiro Sakai—who apprenticed under Nishida-san—stands out for its use of shirogami #1 steel. This material is esteemed for its ability to be sharpened to the highest level of sharpness among knife steels, thanks to its high carbon content and purity. The knife features a kurouchi finish, lending it a rustic appearance while providing blade protection. Designed specifically for precision in vegetable chopping, slicing, and mincing, this nakiri distinguishes itself from others by its heftier build, offering a substantial feel. This aspect makes it a particularly robust tool suitable for both home cooks and professional chefs without commanding a premium price.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eYukihiro Sakai apprenticed under Nishida-san, a steadfast traditionalist who only forges and welds his steel in-house. Sakai-san owes everything to Nishida-san and carries on the knife-making tradition that were passed down to him by his sensei. After many years of apprenticeship, he opened his own workshop where he forge-welds everything in-house.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e⎯\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e: Hinokuni\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBlacksmith\u003c\/strong\u003e: Yukihiro Sakai \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eProducing area\u003c\/strong\u003e: Kumamoto, Japan\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eKnife\u003c\/strong\u003e \u003cstrong\u003etype\u003c\/strong\u003e: \u003ca href=\"https:\/\/zahocho.com\/collections\/nakiri-chuka-bocho-japanese-knives\" title=\"Nakiri knife\" rel=\"noopener\" target=\"_blank\"\u003enakiri\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eUse\u003c\/strong\u003e: Specialized knife for vegetables\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCore\u003c\/strong\u003e \u003cstrong\u003esteel\u003c\/strong\u003e: \u003ca href=\"https:\/\/zahocho.com\/collections\/hitachi-white-1-shirogami-1\" title=\"Shirogami#1 steel\" rel=\"noopener\" target=\"_blank\"\u003eshirogami#1 \/ white#1\u003c\/a\u003e\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHRC\u003c\/strong\u003e: ~63\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSteel\u003c\/strong\u003e \u003cstrong\u003etype\u003c\/strong\u003e: carbon steel\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCladding\u003c\/strong\u003e: iron clad\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eOverall length\u003c\/strong\u003e: 319mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBlade length (heel to tip)\u003c\/strong\u003e: 179mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBlade height at the heel\u003c\/strong\u003e: 50.3mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSpine thickness\u003c\/strong\u003e:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eat the handle: 3.7mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eat the heel: 3.5mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003emidway: 2.4mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1cm from the tip: 2.1mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 226g\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eEdge\/bevel\u003c\/strong\u003e: 50:50\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eHandle\u003c\/strong\u003e: octagonal oak\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eHand orientation\u003c\/strong\u003e: ambidextrous\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSaya\/ sheath\u003c\/strong\u003e: Not included\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e⎯\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNote:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ea. For the care and maintenance of Japanese knives, such as the Hinokuni kurouchi shirogami#1 nakiri 180mm knife, please refer to our care guide below.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eb. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ec. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e··•··\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Hinokuni","offers":[{"title":"Default Title","offer_id":44414058529004,"sku":"HKNKS1N180","price":19000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-knives-yukihiro-sakai-hinokuni-kurouchi-shirogami1-nakiri-1.webp?v=1708258832"},{"product_id":"hinokuni-kurouchi-shirogami-1-gyuto-210mm","title":"Hinokuni kurouchi shirogami#1 gyuto 210mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Hinokuni Kurouchi shirogami #1 gyuto 210mm is a handcrafted Japanese chef's knife from blacksmith Yukihiro Sakai, who honed his skills under the guidance of Nishida-san. This gyuto is forged with a core of shirogami #1 steel, a steel celebrated for its purity, allowing for an exceptionally sharp edge and ease of sharpening. The knife features a kurouchi finish, a traditional and rustic look that also serves to protect the blade. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDesigned as a versatile kitchen workhorse, it is suitable for both home cooks and professional chefs, providing high performance without breaking the bank. This gyuto's balance of quality materials, skilled craftsmanship, and affordability makes it an attractive choice for those seeking a reliable and efficient tool for a wide range of culinary tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e❖ Yukihiro Sakai apprenticed under Nishida-san, a steadfast traditionalist who only forges and welds his steel in-house. Sakai-san owes everything to Nishida-san and carries on the knife-making tradition that were passed down to him by his sensei. After many years of apprenticeship, he opened his own workshop where he forge-welds everything in-house.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e⎯\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e: Hinokuni\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBlacksmith\u003c\/strong\u003e: Yukihiro Sakai \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Kumamoto, Japan\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eKnife type\u003c\/strong\u003e: gyuto\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCore steel\u003c\/strong\u003e: shirogami#1 \/ white#1\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eHRC\u003c\/strong\u003e: ~63\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSteel type\u003c\/strong\u003e: carbon steel\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCladding\u003c\/strong\u003e: iron clad\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eOverall length\u003c\/strong\u003e: 349mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBlade length (heel to tip)\u003c\/strong\u003e: 208mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBlade height at the heel\u003c\/strong\u003e: 43.8mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSpine thickness\u003c\/strong\u003e:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eat the handle: 4.0mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eat the heel: 3.8mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003emidway: 2.2mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1cm from the tip: 1.6mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 185g\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eEdge\/bevel\u003c\/strong\u003e: 50:50\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eHandle\u003c\/strong\u003e: octagonal oak\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eHand orientation:\u003c\/strong\u003e ambidextrous\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSaya\/ sheath\u003c\/strong\u003e: Not included\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e⎯\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNote:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ea. For the care and maintenance of Japanese knives, such as the Hinokuni kurouchi shirogami#1 gyuto knife, please refer to our care guide below.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eb. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ec. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e··•··\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Hinokuni","offers":[{"title":"Default Title","offer_id":44414140547308,"sku":"HKNS1G210","price":18300.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/zahocho-knives-yukihiro-sakai-hinokuni-kurouchi-shirogami1-gyuto-210mm-1.webp?v=1708260216"}],"url":"https:\/\/zahocho.com\/collections\/hinokuni.oembed","provider":"Zahocho Knives Tokyo","version":"1.0","type":"link"}