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Free shipping in Canada for all purchases of $150 or more (More details*)
Free shipping in Canada for all purchases of $150 or more (More details*)

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Hitohira Hinode Nashiji Shirogami #2 Gyuto 240mm Ho

Sold out
Original price $440.00 - Original price $440.00
Original price
$440.00
$440.00 - $440.00
Current price $440.00

Please note

Each handle is unique and may feature distinct variations, such as different shades or colors in the buffalo horn, which is part of its authentic, handcrafted character.

Store availability

Montréal ● Out of stock Québec ● Out of stock

*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)

Description
Mutsumi Hinoura is the son of the famous blacksmith Tsukasa Hinoura. In his late thirties, he is already considered one of Japan's most revered blacksmiths, and the 4th generation to ply his trade. Mutsumi San lives in Sanjo, in the Niigata region. This region is famous for its handmade cutlery. For almost 2 decades, he studied with his father. In 2001, he graduated from the Niigata College of Engineering.
From there, he began his career and perfected his art of producing steel with traditional style and modern performance.

Shirogami #2 translates as : Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the packaging in which it was wrapped at Hitachi Metals. The composition of this steel is very pure, containing almost only iron and carbon (1.05%-1.2%). The enormous potential of Shirogami #2 becomes apparent in the hands of highly experienced blacksmiths. The quality of heat treatment and forging at lower temperatures are key elements that can enable Shirogami #2 to rival, and even surpass, many modern steels.


Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

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Dimensions

Size

240mm

Weight

187g

Total lenght

405mm

Handle length at tip

260mm

Edge lenght

244mm

Blade height

48mm

Blade thickness

4.0mm

Handle size

145mm

Blade

Steel

Shirogami #2 with stainless cladding

Steel type

Carbon steel

Finish

Nashiji

Handle

Handle material

Ho wood and buffalo horn

Details

Profile

Gyuto

Usage

Chef knife

Hand orientation

Ambidextrous

Making

Production area

Sanjo-Niigata

Blacksmith

Mutsumi Hinoura

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.