210mm Hinokuni Shirogami Wa Santoku

Hinokuni knives are made in the Kumamoto prefecture by Sakai Yukihiro, a former apprentice of Nishida.

Location: Kumamoto, Japan

Line: N/A

Construction: Hand-forged San mai

Edge Steel: Shirogami #1 HRC~63

Cladding: Iron

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Oval oak and plastic ferrule.

Weight: ~ g

Blade Length: ~210mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. 

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.