Hitohira ひとひら（HITOHIRA）

Marks on the blade

About

Tokyo/Osaka brand company (own store in Tokyo) that commissions blades from named smiths and sharpeners and sells them as 'Hitohira Tanaka', 'Hitohira Kikuchiyo' etc. The kanji on the blade is normally the smith's (田中義一, 一文字 …) — HITOHIRA appears on the box and in Latin letters.

Steels

• Shirogami #1 (White #1) — Higher carbon than White #2: harder, finer edge, chips and rusts more easily. The honyaki and 'Nashiji' favourite.
• Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.
• Aogami #2 (Blue #2) — White #2 plus chromium and tungsten: better wear resistance, a touch harder to sharpen.
• Ginsan (Silver #3, Gingami 3) — Hitachi/Proterial stainless that sharpens almost like White steel: the usual 'stainless wa-bocho' steel in Sakai, and the Hatsukokoro Ginrei line.
• SG2 / R2 (powder stainless) — Powder-metallurgy stainless. Long edge life, chips if abused. Kataoka's TAMAHAGANE and Kiryu's SPG2 line.

Facts

Knife types made

• Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
• Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
• Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.
• Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
• Bunka 文化 · Santoku with a reverse-tanto tip: precision tip work plus vegetables.
• Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
• Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.

Care for these steels

Carbon steel (Shirogami / Aogami / SK)

• Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
• Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
• A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
• Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
• Store dry, in a saya or on a rack — not loose in a drawer.

Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)

• Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
• Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
• Sharpen on #1000; finish on #3000–5000 if you like a polished edge.

Where to buy

Maker websiteeBay (new & used) affiliateAmazon US affiliateAmazon JP affiliate