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Hinokuni Shirogami #1 Gyuto (Chef's knife) kuroichi Sanmai, Cherry wood, -240 mm-
Hinokuni Shirogami #1 Kuroichi, cherry wood handle,
This sturdy Japanese chef's knife has a sanmai forged core of Japanese Shirogami #1 (white paper) (non-stainless) carbon steel. This double-sided sharpened knife is completely hand-forged by the young master smith Hinokuni-san (1990) who learned the trade from Nishida-san. The knife is manually sharpened to a razor edge (polishing is not necessary).
A Gyuto (literally "Cow Knife") is a universal knife that can be used for preparing meat and fish, but can of course also be used for vegetables.
Shirogami (White Paper Steel) #1, is a very pure carbon steel alloy and is a very popular steel for high-quality Japanese chef's knives, especially in Honyaki knives. These knives have an extremely fine edge and are easy to sharpen. It is highly reactive and can therefore stain easily, so wipe and dry after each use! It can also be susceptible to chipping, so never cut hard or frozen products.
- Blade length: 240 mm
- Total length: 380 mm
- Weight: 220-230 grams
- Blade thickness: 3.5 to 2 mm
- Steel type: Core steel: Japanese Shirogami #1 (non-stainless) steel with 2 softer steel layers for the outside
- Hardness: 62-63 (Rockwell C)
- Handle: Traditional oval cherry wood handle (Cherry wood) with black plastic bolster. The bolster may still have some casting marks, these are not damages
Like all Japanese knives, the handmade Hinokuni knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
