Yukihiro Sakai is a young blacksmith from Kumamoto, Japan, who forges in the most traditional manner. His master, Nishida-san, laminates his own steel by hand — and so does Yukihiro-san.The knives come slightly thick off the tang and taper beautifully toward the edge, giving them outstanding cutting performance.Shirogami #1 is his steel of choice — very pure, able to be hardened to extreme levels, yet remarkably easy to sharpen and capable of achieving exceptional sharpness.All in all, it is astonishing to receive so much craftsmanship for the price.
Brand/series
Hinokuni Kurouchi
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Description & specifications
Yukihiro Sakai is a young blacksmith from Kumamoto, Japan, who forges in the most traditional manner. His master, Nishida-san, laminates his own steel by hand — and so does Yukihiro-san.
The knives come slightly thick off the tang and taper beautifully toward the edge, giving them outstanding cutting performance.
Shirogami #1 is his steel of choice — very pure, able to be hardened to extreme levels, yet remarkably easy to sharpen and capable of achieving exceptional sharpness.
All in all, it is astonishing to receive so much craftsmanship for the price.
| Brand/series | Hinokuni Kurouchi |
| Type | Santoku |
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3 Lag Shirogami 1 / Blødt Jern |
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|
50/50 |
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|
Oval Skæfte af Kirsebærtræ |
|
|
No! |
|
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63/64 |
|
Specs (May vary due to handmade nature) |
Længde: 210mm. Height: mm. Weight: g. Spine thickness at handle: mm. |
Foodgear always advises against cutting bones or frozen goods. Knives must not be washed in a dishwasher, as this dulls the edge and promotes 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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