Remember that in my last column, I chose to discuss a specific topic: how to choose a knife that’s the perfect fit for you in every way. 

You should know that I regularly test the inventory we have in store. One of the most important things for a salesperson is to know the products they’re selling, so they can properly guide customers. So I’ve decided to regularly feature knives that have stood out to me during my time at the Stay Sharp store in beautiful Quebec City. 

We’ll start with the first knife that particularly caught my eye: the Hitohira “NM” Tsuchime Gyuto 180 mm… But first, a bit of history about Hitohira and their “NM” line. To share accurate and relevant information with you, I turned to our blog, which you can find on the Stay Sharp website.

Hitohira was founded in 2016 by Hokuto Haizawa, a deeply passionate man who made it his mission to introduce Japanese knives to the international community (a goal that has become a driving force for Hitohira). To that end, Hokuto-san has traveled extensively around the globe to deepen his knowledge and expertise in Japanese knives, developing a veritable obsession with these functional works of art. He also worked for months at several renowned kitchen knife retailers, which allowed him to gain an intimate understanding of the market in which he hoped to establish himself.

By his own account, he was particularly fascinated by Westerners’ interest in traditional Japanese kitchen knives. Today, Hitohira is supported by numerous workshops and forges. The enthusiasm for his project is genuine, and I think it’s hard not to have heard of it if you have even a passing interest in this field. The work accomplished by Mr. Haizawa—who decided to reach out to artisans despite the risk of facing numerous rejections—is truly admirable. It takes extraordinary courage and resilience to venture into such a perilous endeavor.

The “NM” knife line I mentioned earlier in this article is an acronym that refers to a forge founded by a master cutler in Echizen (Takefu Knife Village), Japan. They are handcrafted by a small team of artisans (consisting mainly of the founder’s family). They typically use VG1 or VG10 steel (59 to 61 HRC on the Rockwell scale), with Damascus, hammered (Tsuchime), or pear-skin (Nashiji) finishes. Three main shapes are forged: the Santoku, the Gyuto, and the Nakiri. The handles come in both Japanese (Wa) and Western (Yo) styles. 

With that said, here are the specifications of the knife I’ve chosen to feature in this column:

- Place of manufacture: Echizen 

- Shape: Gyuto 

- Steel: It is part of the NM series, known for its low-maintenance stainless steel and durability in everyday use. The blade is constructed of San Mai stainless steel, with a VG-1 core surrounded by softer stainless steel that makes maintenance easier. It also offers a good balance between edge retention and ease of sharpening.

- Finish: Tsuchime (hammered) 

- Handle: Yo (European) mahogany-style 

- Blade length: 180 mm 

- Overall length: 309 mm 

- Blade height: 46 mm

- Length from handle to tip: 189 mm 

- Thickness: 1.6 mm 

- Edge length: 180 mm

- Handle length: Tsuchime, 119 mm 

- Weight: 143 grams

I’ve said before, I choose a knife based on comfort and performance, and this one didn’t disappoint me. There really was a noticeable difference compared to other blades… in the way I “connected” with them. 

I often tell our customers: try our knives—there’s no better way to make your choice! 

Photo credits : Stay Sharp