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.
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
··•·· 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. View full Shipping Policy
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
