The family history stretches back over 100 years and is famous for making hatchets and fixed blades with Damascus patterns. We at Tosho are very excited to present the Hinode line, made by a 4th generation smith in his late 30’s working under his father in Sanjo city. By combining his own vision with knowledge his father gathered from extensive testing of metals, the kitchen knives produced from the Hinode line have a craftsmanship quality second to none. 

The knives from the Hinode line sport a very flat bevel, making them an ideal project for wide bevel sharpening as well as polishing. In addition, any carbon steel enthusiast will appreciate the high performing carbon edge that develops patina over time, creating a wonderful contrast with the kurouchi finish. These knives have a sturdy spine but are very thin behind the edge, so please use them with a gentle hand to avoid potential chipping. For those looking for their first carbon steel knife or those already acquainted with carbon steel and are interested in wide bevel polishing and sharpening, look no further than the Hinode Nashiji White #2.

A petty (utility) knife probably gets used most often after your all-purpose knives. It can be used to cut small fruits, vegetables, and even some smaller cuts of meats (and many many more things, like cutting through plastic wrapping from a grocery trip!) If you have one, for a quick meal for two, you may just get it done without a chef's knife.