Over their 100+ year history, the Hinoura family of forge-smiths have developed a great deal of experience and expertise in the knife forging arts.
The concept behind the collaborative knives that we have produced with Master Hinoura was simple: We both wanted to to produce superbly sharp, highly practical and aesthetically attractive high-carbon steel knives that would satisfy the needs and desires of knife enthusiasts who love high-carbon steel knives.
We requested that Hinoura uses White Steel No.1 for the core blade steel. It is sandwiched with outer layers of soft stainless steel. The laminated construction means that only the high-carbon steel blade core is likely to discolor or rust, since the outer layers of soft stainless steel are corrosion-resistant and easy to maintain. The layers of soft stainless steel also improve the blade’s resistance to impact and bending forces. White Steel No.1 is made by further refining White Steel No.2 and adding more Carbon. The extra Carbon allows it to achieve a slightly higher HRc. than White Steel No.2. It can be sharpened to an exceedingly fine edge, has very good edge retention and is easy to re-sharpen.
We selected a comfortable ‘Oval-shaped’ charred Chestnut Wood Handle that beautifully compliments the Kurouchi blade to complete the knife. Charred chestnut wood handles have been used in Japan for centuries because they offer a secure grip even when your hands are wet.
The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians.
More Information: Unlike many traditionally forged knives, Master Hinoura's knives have a relatively thick spine at the point where the tang enters the handle (The ‘neck'). In part, this because he forges these laminated knives using a piece of high carbon steel that is much thicker than that commonly used by other forge-smiths. The thick spine and neck makes the knife very strong, very comfortable to hold in a ‘pinch-grip’ and also results in excellent blade balance.
Although some people consider Master Honoura’s knives to be thick and heavy, their geometry is the result of carefully considering every aspect of their function. Contrary to what you might expect, the process of forging a thick blade 'to shape’ actually requires a lot of time and skill. Master Honoura’s knives are nicely tapered from their heel to the tip and from their spine down to the cutting edge, which is ground very thin behind the edge. We are confident that these knives will provide the high cutting performance that is demanded by Carbon steel lovers!
Knife Model: Hinoura Kurouchi White Steel No.1 Series Nakiri
Blade Material: White Steel No.1
Rockwell Hardness (HRc): 60 to 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Oval-Shaped Charred Chestnut Wooden Handle with Water Buffalo Ferrules
Saya Included: No.
Nakiri 165mm (6.4")
Cutting edge length: 160mm
Total Length: 305mm
Blade Thickness: 5.2mm
Blade Width: 47mm
Handle Length: 127mm
Total Weight: 195g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra cares and attentions to prevent rust.
What an absolutely beautiful Nakiri this is. A real understated beauty. Amazingly sharp with awesome edge retention. I find it quite easy to sharpen also. If you get a chance, buy one as you won't be dissapointed. I will deffinately buy another once available. Nat..
I just use once since I received the knife, I used to cut the pinapple, it's awesom, I don't even put press on the knife, it's really sharp then you think, I am really happy with it.
Great knife. Easy to sharpen and holds a razor edge. I’ve purchased a few knives from JapaneseChefsKnife before and they are all top quality. Great blades, you don’t need to look anywhere else.
I recently purchased a Hinoura 165mm Nakiri. Everything about the transaction went smoothly. The knife is great quality and delivery was reasonably quick, given that I ordered it during a holiday and it had to travel half way around the world. Great communication throughout.
I really like it. its extra sharp. I take realy good care of it and it will last me very long. I get excited when I have food to chop. Food tastes so much better when cut with a sharp knife. I will be getting a usuba next. This is my first knife and I am very happy with the purchase.