The 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.
Designed 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.
❖ 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.
⎯ Brand: Hinokuni Blacksmith: Yukihiro Sakai Origin: Kumamoto, Japan
Overall length: 349mm Blade length (heel to tip): 208mm Blade height at the heel: 43.8mm Spine thickness: at the handle: 4.0mm at the heel: 3.8mm midway: 2.2mm 1cm from the tip: 1.6mm Weight: 185g
Edge/bevel: 50:50 Handle: octagonal oak Hand orientation: ambidextrous Saya/ sheath: Not included ⎯
Note: a. For the care and maintenance of Japanese knives, such as the Hinokuni kurouchi shirogami#1 gyuto knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
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 Care Guide
