Yukihiro Sakai, a young smith from Kumamoto, Japan, who forges in the completely traditional ways. His teacher, Nishida-san, laminates his own steel by hand, so naturally Yukihiro-san does too.
The knives come slightly thick off the tang and taper beautifully in behind the edge, giving them truly fantastic cutting performance.
Shirogami 1 is his 'steel of choice', which is very pure and can be hardened very hard, while being super easy to sharpen and getting extremely sharp.
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Description & specifications
Yukihiro Sakai, a young smith from Kumamoto, Japan, who forges in the completely traditional ways. His teacher, Nishida-san, laminates his own steel by hand, so naturally Yukihiro-san does too.
The knives come slightly thick off the tang and taper beautifully in behind the edge, giving them truly fantastic cutting performance.
Shirogami 1 is his 'steel of choice', which is very pure and can be hardened very hard, while being super easy to sharpen and getting extremely sharp.
All in all, it is astonishing to get so much craftsmanship at that price.
| Brand/series | Hinokuni Kurouchi |
| Type | Gyuto |
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3-layer Shirogami 1 / Soft Iron |
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50/50 |
|
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Oval Handle of Cherry Wood |
|
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No! |
|
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63/64 |
|
Specs (May vary because it is handmade) |
Length: 210mm. Height: mm. Weight: g. Width at the handle: mm. |
Foodgear always advises against cutting any kind of bone and frozen items. Knives must not be washed in the dishwasher, as this removes sharpness and provokes rust, even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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