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Hinokuni Shirogami #1 Gyuto Knife 210mm Cherry Wood Handle

Hinokuni Shirogami #1 Gyuto Knife 210mm Cherry Wood Handle

$200.00 AUD
$200.00 AUD
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Experience Shirogami #1 Carbon Steel from a Rising Kumamoto Blacksmith

The Hinokuni Shirogami #1 Gyuto 210mm is hand-forged by Hinokuni-san, a young blacksmith from Kumamoto prefecture who recently became independent after apprenticing under Nishida-san. San Mai construction with a Shirogami #1 carbon steel core, iron cladding, and a kurouchi finish. A knife for cooks who want genuine Japanese craft and exceptional edge performance.

The Specs

  • Maker: Hinokuni
  • Construction: San Mai, hammer forged
  • Steel: Shirogami #1 (White Paper Steel #1) carbon steel
  • Cladding: Iron
  • Finish: Kurouchi (blacksmith's finish)
  • Edge grind: Even double bevel
  • Blade length: 210mm
  • Blade height at heel: 46mm
  • Spine thickness at heel: 2.6mm
  • Overall length: 350mm
  • Weight: 200g
  • Handle: Cherry oval with black resin ferrule
  • Origin: Kumamoto, Japan

Shirogami #1 - The Purest Edge

Shirogami #1 (White Paper Steel) is one of the purest carbon steel alloys used in Japanese knife-making - almost identical to Aogami #1 except for the absence of chromium and tungsten. That purity means an exceptionally fine grain structure, a razor-sharp edge, and a sharpening feel that experienced cooks prize above almost any other steel. These knives take an extremely fine edge and are easy to sharpen on a whetstone. Shirogami is reactive - wiping down and drying after every use is essential, and a natural patina will develop with use. The kurouchi finish on the iron cladding offers a degree of rust resistance on the blade flats. At 210mm, this gyuto is the most versatile length in the kitchen - long enough for most prep tasks, agile enough for detail work.

Care and Maintenance

  • Hand wash only - never dishwasher
  • Dry immediately after washing - Shirogami #1 will rust if left wet
  • Apply a light coat of food-safe oil if storing for extended periods
  • Expect a natural patina to develop with use - this is normal and protective
  • Do not cut frozen food or bones - the edge will chip
  • Sharpen on a whetstone to maintain the edge
  • Store on a magnetic strip or in a knife block
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Age restriction: The purchase of knives is restricted to persons aged 18 years and over in accordance with applicable Australian state and territory laws, including the Queensland Weapons Act 1990 and South Australian Summary Offences Act 1953. By purchasing a knife through this store, you confirm you are aged 18 or over.