Hinokuni kurouchi shirogami#1 nakiri 210mm
Hinokuni kurouchi shirogami#1 nakiri 210mm
- Handforged in Kumamoto, Japan by Yukihiro Sakai for the Hinokuni brand
- Nakiri: Traditional vegetable knife with flat profile and square tip for clean push-cuts through produce
- 210mm (8.27") cutting edge length with 53.2mm height at heel
- Weight: 260g - substantial for controlled push cutting
- Shirogami #1 (White #1) carbon steel core - favored by traditional craftsmen
- Traditional warikomi construction with reactive iron cladding that develops a protective patina
- Kurouchi finish preserving the forge scale
Yukihiro Sakai 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.
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Brand: Hinokuni
Blacksmith: Yukihiro Sakai
Location: Kumamoto, Japan
Knife type: nakiri
Finish: kurouchi
Construction type: warikomi
Steel: shirogami#1
Steel type: carbon
Overall length: 350mm
Blade length (heel to tip): 210mm
Blade height at heel: 53.2mm
Spine thickness at handle: 3.5mm
Spine thickness at heel: 3.3mm
Spine thickness at middle: 2.3mm
Spine thickness 1cm from the tip: 2.2mm
Weight: 260g
Edge/bevel: 50:50
Handle: octagonal oak wood
Hand orientation: ambidextrous
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Note:
a. For the care and maintenance of Japanese knives, such as this Hinokuni kurouchi shirogami#1 nakiri knife, please refer to our care guide below.
b. Slight measurement variations are normal.
c. Small surface finish variations in knives are common in Japanese kitchen knives.
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included.
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Care Guide
• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View full Care Guide
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