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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 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 with a unique Kurouchi-Nashiji finished.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.
This is the Limited Edition, the unique Kurouchi-Nashiji Finished White Steel No.1 Kiritsuke comes with Octagon Shaped Koa Wood Handle with White Spacer. One of a Kinds ! Available with only 1 Pc.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Gyuto knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
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 Limited, Kurouchi-Nashiji-Finished, White Steel No.1 Series Wa Gyuto
Blade Material: White Steel No.1
Rockwell Hardness (HRc): 60 to 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Custom Handmade Octagon Shaped Koa Wood Handle with White Spacer
Saya Included: No.
Wa Gyuto 270mm (10.6")
Cutting edge length: 275mm
Total Length: 425mm
Blade Thickness: 4.1mm
Handle Length: 140mm
Total Weight: 264g
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.