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 HRC: ~63 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 & 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
